- 250g PLAIN FLOUR
- 1tsp SALT
- 1tsp BICARBONATE OF SODA
- 2tsp SOFT BROWN SUGAR
- 225g DORSET STRAINED YOGHURT
- + OLIVE OIL TO GREASE
Switch on the oven to 230 degrees.
Grease baking sheet.
Sift flour salt and bicarb into the mixing bowl, add sugar.
Stir in the yoghurt with a wooden spoon and then bring it all together into a doughy mass with your hands. Add a bit more flour if too wet.
Knead the dough lightly in the bowl for about half a minute until smooth, then shape it into a deep ball. Place on the baking sheet and slash a deep cross in the top.
Bake at 230 degrees for 12 minutes and then turn the oven down to 200 degrees and cook for another 20-25 mins until the base sounds hollow when tapped.
Cool for 15 minutes Π²Πβ best eaten fresh but good toasted the next day.
With thanks to Kevin Lane for the submission!