A yeasted flatbread that goes well with any meal, any time of day, really. Cook it in the oven or on a hotplate.

Makes 6

3/4 c lukewarm milk or water (I used coconut milk)

1 tsp dried yeast

1 tsp sugar

1/2 tsp salt

2 c flour (I used spelt)

1/4 c yoghurt

25g butter, melted, optional

Extra melted butter for brushing, optional. Add chopped garlic and parsley or coriander too if you like.

Mix the water, yeast and sugar in a cup and leave for 5 minutes until frothy.

In a bowl mix in flour and salt and make a well in the centre. Pour yeasty mixture, yoghurt and butter and mix to form a dough. Knead on a floured surface for about 5 minutes until smooth and elastic. Oil your bowl and place dough inside, cover with a tea towel and leave to rise until it's doubled in size.

Preheat oven grill to 250C with an oven tray in it or put an oiled griddle pan on medium-high heat on your stovetop.

Punch the dough down and divide into 6 balls. Shape each one into a teardrop shape or circle. Place under the grill or on your griddle plate for 1-2 minutes until puffed up, then turn over and grill the other side.

Remove from the heat and brush with melted butter. Wrap in a tea towel to keep them warm and soft.