5 g (1 tsp) dried yeast
5 g (1 tsp) sugar
75 ml (3 fl oz) lukewarm water
300 g (10 oz) plain flour
2.5 g (1/2 tsp) salt
4 g (3/4 tsp) baking powder
15 ml (1 tbsp) oil
approx. 45 ml (3 tbsp) plain yoghurt
5 g (1 tsp) sugar
75 ml (3 fl oz) lukewarm water
300 g (10 oz) plain flour
2.5 g (1/2 tsp) salt
4 g (3/4 tsp) baking powder
15 ml (1 tbsp) oil
approx. 45 ml (3 tbsp) plain yoghurt
method
1. Stir the yeast and sugar into the water and set aside for 15 - 20 minutes until the liquid is frothy.
2. Sieve together the flour, salt and baking powder. Make a well in the middle, add the yeast liquid, oil and yoghurt and knead for about 10 minutes till soft and no longer stick).
3. Put the dough in an oiled plastic bag and set aside in a warm place for 2 - 3 hours until doubled in size.
4. Knead again for 1 -2 minutes and divide into 12 balls. Roll into 18 cm (7 in) rounds.
5. Arrange as many as possible on a baking sheet and put in a preheated oven at 200°C (400°F) Gas 6 for 4 - 5 minutes each side until brown spots appear. Put them under a hot grill for a few seconds until slightly browned.
6. Wrap the cooked ones in foil while cooking the others.
2. Sieve together the flour, salt and baking powder. Make a well in the middle, add the yeast liquid, oil and yoghurt and knead for about 10 minutes till soft and no longer stick).
3. Put the dough in an oiled plastic bag and set aside in a warm place for 2 - 3 hours until doubled in size.
4. Knead again for 1 -2 minutes and divide into 12 balls. Roll into 18 cm (7 in) rounds.
5. Arrange as many as possible on a baking sheet and put in a preheated oven at 200°C (400°F) Gas 6 for 4 - 5 minutes each side until brown spots appear. Put them under a hot grill for a few seconds until slightly browned.
6. Wrap the cooked ones in foil while cooking the others.
serving amount
makes 12
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