METHOD

Using the whisk attachment on the stand mixer, combine all the dry ingredients on low until there are no lumps and well mixed. This helps aerate the flours also.

Remove the whisk and replace with the dough hook. Make a well in the centre of the dry mix and place IN the yoghurt. Lower the dough hook and turn the stand mixer onto knead action or position 3, once it begins to come together add the oil and continue to mix. Add the water in a slow stream then allow the dough to continue to knead for 10mins until smooth and elastic.

Place the dough into a bowl brushed with oil and cover in cling wrap.

Allow to prove for 1.5 hrs in a warm draft free area - if it’s cool at home, preheat a clothes dryER for 5 mins then place the bowl in the empty drum and close the door. It’s the perfect humid spot.

Turn the dough out onto a lightly floured surface and knead until smooth again. It will be very sticky.

Divide it into 16 even pieces and roll them out into 15 cm rounds.

prick each one with a fork before grilling. open the smart grill pro so it sits flat and set the grill plates to sear at 230'c.

grill each flat bread for 1-2 mins a side, starting on the flat plate and flipping to the ribbed grill to finish.

Best eaten the day of grilling, but can be stored once cool in an airtight container until the following day, reheated briefly on the grill or microwave before serving.