Method

Make the starter by placing warm (body temp) water, sugar & yeast into a jug whisk together & set aside for a hour or until it gets frothy.

In a mixing bowl place flour & salt then mix, add yogurt, egg, olive oil & the starter & mix into a dough.

Tip dough out onto a floured worktop & knead for at lease 10 min until it springs back when pushed with your finger, place dough into an oiled bowl cover with cling film or damp tea towel & leave in a warm place to double in size.

Tip dough out onto a floured worktop & cut into 75 g pieces & roll into balls, then with a rolling pin roll out in a tear drop shape about 1/4 inch/7 mm thick, when done lay on floured worktop & cover loosely with damp tea towel or cling film & let it rest for 10 mins.

Heat & melt butter/ghee & garlic in a saucepan, cook for 1 min, ready with a pastry brush standing by.

Heat a dry frying pan on a med heat, when hot cook the breads for 2 or 3 mins on each side or until they bubble & brown on the bubbles.

Brush on melted butter/ghee & stack or store in a low oven until all done.