Ingredients

500g Plain flour

150ml Water

28g Dried Yeast

70ml olive oil

1tsp sugar

1tsp salt

1 small tub plain yoghurt

3 cloves garlic

Zest of 2 lemons

2 tsp Sea salt

Preparation

  1. Mix together the yeast, olive oil, yoghurt and tempered water in a jug ensuring they are totally incorporated and there are no lumps of yeast remaining;

  2. In a separate bowl combine the flour, sugar and salt;

  3. Combine the wet ingredients with the dry ingredients and, ensuring that your hands are clean, make a smooth dough;

  4. Once the dough starts to come together tip it out on to your work bench and work it until it is smooth. If at any stage the dough becomes too wet simply add more flour;

  5. When the dough is smooth and elastic, place it into a bowl, cover it with a tea towel and place in a moderately warm place for 40 minutes until it doubles in size;

  6. Sprinkle some flour on to your work top and tip the dough out. Cut it into 12 even pieces using a small knife;

  7. Flour your bench and roll the individual pieces into a large flat oval shape;

  8. Heat the char grill pan up to a medium to high heat and add some olive oil. When it has been heating for about a minute and you can see some smoke add the flat bread to the pan. Cook for 2 minutes on each side until you have nice grill marks;

  9. Place all the breads onto a tray in preparation for the oven;

  10. To make the rub for the breads combine the olive oil, lemon zest and sea salt;

  11. Brush the breads generously with the rub before going into the oven on the tray at 180C/360F for 3 minutes;

  12. Remove from the oven, sprinkle with parsley and serve immediately.