Ingredients:-

• 1.5 tsp fast-action yeast
• 1 tsp sugar
• 150ml warm water
• 300g strong white bread flour, plus extra to dust
• 1 tsp salt
• 5 tbsp natural yoghurt
• 2 tbsp melted ghee or butter, plus extra to brush
• A little vegetable oil, to grease
• 1 tsp nigella (black onion), sesame or poppy seeds (optional)

Method:-

• Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth.
• Put the flour and salt into a large mixing bowl and whisk to combine.
• Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee.
• Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
• Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat.
• Cover and leave in a draught-free place (the airing cupboard, or an unlit oven) until doubled in size: roughly 90–120 minutes.

• Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan).

Meanwhile,

• heat a non-stick frying pan over a very high heat for five minutes and put the oven on low.
• Prepare the melted ghee and any seeds to garnish.
• Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge.
• Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches.
• Turn it back over and cook until there are no doughy bits remaining.
• Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads.