Ingredients
- 500 gr plain white flour
- 175 gr plain yogurt
- 12 gr salt
- 1 tbsp olive oil
- 100 gr sourdough starter (120% hydration, activated)
Method
- Mix the dry ingredients
- Knead for c 5 mins
- Rise for 6-8 hours
- Bake on BBQ of c. 200-230 C
- Oil your grid to avoid dough sticking
- Monitor progress closely to avoid blackening
My twist v the original:
- Use sourdough instead of commercial yeast
- Longer rise to compensate