Sift 450 g each of strong flour and self-raising flour.

Dissolve 12 g yeast in 50 ml warm water and allow to ferment, then add to the flour together with 100 ml plain yogurt and 350 ml warm water to make a soft, pliable dough.

Refrigerate for 12 hours, remove and prove, then knock back and divide into four pieces.

Mould each into 10 tear-drop shapes, 6 mm thick. Prick all over, brush with oil and cook under the salamander grill for 1 1/2 - 2 minutes, then turn over, sprinkle with sesame seeds and cook the second side, or bake in a tandoori oven.