In a large mixing bowl, add the yoghurt and flour and combine. Turn out on to a floured surface and knead into a dough. If the dough feels too sticky add a little more flour.

Set the dough to one side and allow to rest for 15–20 minutes.

After the dough has rested, divide it into eight smaller balls or six larger balls.

Sprinkle some flour over a work surface and a rolling pin and roll out each ball into a round shape (about half a centimetre thick and to your preferred size).

Meanwhile, heat a non-stick frying pan over a medium heat for a few minutes, spraying one pump of oil into the pan to stop the flatbreads from sticking. Place a flatbread into the pan and cook for one minute. When bubbles appear on the surface, flip the flatbread and cook for a further minute on the other side. Ensure both sides are golden brown before transferring to a warm plate.

Continue to cook all the flatbreads in the same way. This will take about 20 minutes, but it’s well worth it!