These deliciously charred flatbreads, slathered in garlic butter, require no proving or kneading.
400g self-raising flour
1 teaspoon baking powder
400g Greek yoghurt
2 teaspoons cumin seeds
5 cloves garlic, crushed
1) Add the flour, baking powder, yoghurt and cumin seeds to a bowl, along with 1 tsp salt. Mix together to form a dough.
2) Melt the butter in a small saucepan, add the crushed garlic, then set aside and keep warm.
3) Dust a work surface with flour. Split the dough into two equal pieces. Split each of these into two equal pieces; repeat twice more with each piece until you have 16 equal-sized portions. Roll each into a ball. Place the first on the floured surface, press it down with the palm of your hand, and roll out with a rolling pin into a disc of around 12cm in diameter. Repeat with the other 15.
4) Place the dough discs onto a hot grill and cook for 2 or 3 minutes on each side until well-coloured and starting to puff up. (Or cook on a hob in a hot griddle pan for the same amount of time, keeping the cooked breads warm in a low oven while you cook the rest.)
5) Brush each with garlic butter as it comes off the grill and transfer to a board to serve.