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• 250g plain flour
• 5g salt
• 130g warm water
• 25g Greek style yogurt
• 10g olive oil
• 50g plain flour for dusting

1. Place the flour and salt in a bowl and combine.
2. In another bowl, add the yoghurt to the warm water, then mix until dissolved.
3. Make a well in the centre of the flour and pour the yoghurt / water mix. Gently bring the dough together.
4. Once the dough starts to come together, take it out of the bowl and gently knead it for 20 seconds.
5. Add 10g olive oil to your bowl, place the dough back in the bowl, then cover and leave at room temperature for 30 minutes.
6. Take your dough out of the bowl and divide into 65g pieces. If you find the dough too sticky, just rub your hands with a little flour.
7. Cover the pieces of dough with a damp cloth.
8. Taking one ball of dough at a time, dip it into a bowl of plain white flour and use the palm of your hand to flatten it.
9. Start to roll the flattened dough into a circle about 20cm in diameter.
10. Sprinkle flour between them as you stack them up, to stop them sticking.
11. Place your griddle or heavy-based frying pan over a medium heat. Your pan should be hot before you start.
12. One at a time, cook the tortillas for about 30 seconds on each side.
13. You should see some dark golden blisters when you turn them over, if not leave them for a few more seconds on each side.
14. Pile them on top of each other, covering them with a foil, or a clean towel to keep them warm.