This is an excellent warm fresh crusty bread to serve with any meal - try with a homemade soup.
250g self-raising flour (or plain or all-purpose flour and 2 teaspoons baking powder or bicarbonate of soda).
200g plain natural yoghurt.
1 level teaspoon salt.
Pre-heat the oven to 200C, Gas 6, 400F.
Line a baking tray with parchment paper and spray with a little oil.
Mix all the ingredients together to form a dough ball.
Place the dough on the tray and cut a cross on the top.
Cook for 25 minutes then turn the bread over and cook for a further 5 minutes so that the centre reaches over 90C.
I’ve found self-raising brown wholemeal flour that works well.
Add a handful each of sunflower and pumpkin seeds.
Try adding a handful of a mix of dried tomatoes, chopped thyme and rosemary, garlic and black olives.
Eat the same day or slice and store in a plastic bag for toasting for tomorrow’s breakfast.