Add dry ingredients to the mixing bowl before stirring in the yogurt with a spoon. You’ll need to move quickly with this bread as it doesn’t like to be handled, and unlike traditional breads, doesn’t require kneading.
Mix together for a minute or two with a spoon until you have a dough – if it is too dry, add a tablespoon or two of water
Turn onto a board and shape into a round loaf shape before transferring either directly to a baking stone or floured baking tray
Flatten the loaf slightly so that it is not domed in the middle, and with a serrated knife slash a cross on the surface (as if going to cut into quarters)
Bake in a preheated oven at 200 degrees C for 40 minutes until golden on top. It should sound hollow if you pick the loaf up and tap it underneath