Ingredients
Cup Self Raising Flour
Greek Yoghurt
Garlic Infused Olive Oil

Method
Place flour in a large mixing bowl.  Dollop in a large teaspoon full of yoghurt at a time mixing it until you have a dry dough.  Knead this for several minutes until a smooth dough

Divide the dough in four and roll out to as thin as you can.  I try to get it around 2 to 3 mm thick.

Drop onto a hot dry barbecue grill plate or heated upside down lid of a camp oven.

Turn after about two minutes and let the other side cook for the same.  They should puff up after turning



Take off the heat and immediately brush with the garlic oil.