500 g/1 lb flour
1 packet/10 g/0.3 oz dried yeast or 30 g fresh yeast
If you prefer to use fresh yeast and the recipe requires dried yeast, simply multiply the dry yeast quantity by 3, i.e. 7 g/0.25 oz dried yeast becomes 21 g/0.7 oz fresh yeast.
Another way to remember:
10 g/0.35 g fresh yeast = 1 teaspoon/5 ml dry yeast.
60 ml/¼ cup plain yogurt
2 tablespoons/30 ml melted butter
1 teaspoon/5 ml salt
1 teaspoon/5 ml sugar
¾ cup/180 ml warm milk
olive oil for coating the dough
garlic, finely chopped to sprinkle over the bread
You can add seeds of your choice, aniseed, poppy-seed, etc to give it a distinct flavor or brush with oil and garlic.
Dissolve the sugar in the warm water to activate the yeast., add the yeast and wait for it to froth.
Meanwhile, sift the flour and salt together in a separate bowl and make a well in the center. Add the melted butter, yoghurt and yeast, mix well, then knead it well until a dough forms. It should be quite elastic and may need a little extra flour, in which case, sprinkle over a little flour and knead again. (This can be done in a food processor with dough hook attachment.)
Place the dough in a clean bowl that you have greased lightly with oil, also coat the dough with a little oil. Cover with a tea towel and set aside in a warm place to rise for about 2 hours or until the dough has doubled in size.
Preheat your oven to 220°C/392°F. Brush a baking sheet with oil.
Remove the dough, separate into 6-8 pieces and roll out into rounds or oval shapes, about 5 mm thick. Place on a baking sheet, brush with olive oil and garlic (your choice) and place in the oven for 10 minutes. Remove from the oven and serve warm.