Combine the yoghurt, water, yeast and sugar in a large bowl. Mix well and let the ingredients sit for a few minutes for the yeast to activate. Add the flour, salt and mix until combined.

Place in the bowl of a stand mixer fitted with a dough hook and mix on low for 14 minutes. When it is ready, the dough should look shiny and stick to the hook.

Remove the hook and cover the bowl with a wet cloth. Let the dough rest for 20 minutes.

Heavily flour your bench and divide the dough into eight equal pieces. Using a rolling pin, roll the dough out to 5 to 7 millimetre thick rounds.

Place on baking paper and turn your barbecue on high. Cook the rounds for 1 to 2 minutes on each side.

Using a pastry brush, cover them with olive oil and season with flaked salt and crushed almonds. Eat immediately.

Serve with chorizo cabbage soup.