100g plain yoghurt
20g olive oil
180g water, 1.5 tsp each of sugar, salt & baking powder (probably better to put the baking powder in after the flour actually, as it starts to react immediately in liquid.
500-520g flour. The amount used depends on how much water your flour sucks up.
Fast action yeast. About 7g
Looking like dough
After 5 mins there's gluten stuff going on
Rest it for an hour
[Light your grill now - get it hot!]
Ten pieces of 87g
Let the dough pieces rest for ten minutes then shape them. There had to be a banana for scale, of course.
Two at a time on the oiled foil
One side done. Flip 'em over
Two down, eight to go
Prepare more while the ones under the grill are cooking. Watch them carefully though
All done, lightly buttered, sprinkled with coriander