Place plain flour into a large mixing bowl. Add Greek yoghurt and a generous pinch of salt. Mix together with a spoon until the mixture becomes too thick to stir.

Once the dough starts to come together, turn it out onto a clean surface. Knead the dough by hand until it forms a smooth and elastic ball. If using a stand mixer, this process can be done more easily using a dough hook attachment.

Shape the dough into a log and divide it into four equal portions. Roll or press each portion into a flat round. A rolling pin may be used if preferred, though shaping by hand is also suitable. Aim for a fairly thin consistency, as thicker breads may burn on the outside before cooking through.

While shaping the dough, preheat a large dry frypan over a low to medium heat. Sprinkle some dark sesame seeds over the top and gently press

Once the pan is heated, cook each flatbread one at a time. Cook on each side until lightly golden, ensuring the bread is cooked through and slightly puffed.

Serve warm, ideally with curries such as butter chicken or as an accompaniment to any dish where fresh flatbread is welcome.