Serves 4
1 teasp dried yeast
1 teasp Demerara sugar
200g plain flour
¼ teasp salt
½ teasp baking powder
1 tbsp vegetable oil
2 tbsp natural yoghurt
2 tbsp milk.
Method
Put one tablespoon warm water and the yeast into a small bowl and add the Demerara sugar. Stir and then leave in a warm place for 10 minutes. This mixture should turn frothy.
To make the dough, put the flour, salt and baking powder into a large bowl and mix well. Add the vegetable oil, yoghurt, milk and the yeast mixture and then stir well. Knead to a soft ball with floured hands and keep kneading for five minutes.
Shape into a large ball, put back into the bowl and cover with a damp cloth and leave in a warm place for about 15 minutes to rise.
Preheat the oven 140C/ 275F/gas1. Remove the dough from the bowl and knead again on a floured surface. Divide the mixture into four and then roll out into oval shapes about ½ cm thick.
Oil a baking tin and then lay over each oval shape. Bake for 10-15 minutes or until light golden brown and serve hot.
