Add the ingredients to a bowl a mix. Don’t be tempted to add any extra yoghurt, after a few minutes of mixing the dough will go from crumbling to a smooth and compact consistency.

Divide in 2 dough and roll out with a rolling pin until you reach 3-5 mm in thickness.

Oil a pan and cook the flatbread on both sides.

To make it perfect, I melted a tiny bit of butter and added chopped coriander and salt which I then brushed on top of the bread. This is completely optional but I think it’s really worth the extra step.