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