1. Sift the flour, baking powder and salt into the bowl of a stand mixer. Mix briefly to combine, then add the yoghurt, milk and oil. Mix with a dough hook for 2-3 minutes on medium speed until the dough is smooth and coming away from the sides of the bowl – this can also be done by hand by kneading for 5 minutes.

2. Tip the dough out onto a well-floured bench and knead a little more so that the dough is soft but not too sticky. Roll into a log about 25cm long and cut into 4-6 pieces. Roll each dough piece into a smooth ball, cover with a tea towel and leave to sit for 15 minutes.

3. Take each ball and either gently roll with a rolling pin or flatten with the heel of your palm into a rough oval about 1cm thick, but really, any round shape is fine. Sprinkle with a little extra salt before frying.

4. Heat a large frying pan over medium-high heat and dry-fry the bread in batches for 1 minute each side or until puffed, golden and cooked through. (For a crisper texture, add a small drizzle of olive oil to the pan before adding the bread.)

Katrina Meynink's fully loaded flatbread recipes