Ingredients

• 75g ghee (see note)
• 1 garlic clove, sliced
• 1 1/2 teaspoons dried yeast
• 1 1/2 teaspoons caster sugar
• 3/4 cup warm water
• 1 2/3 cups plain flour
• 1 1/2 teaspoons salt
• 1/4 cup plain Greek-style yoghurt
• Plain flour, for dusting

Method

• Step 1 Place 1/2 the ghee in a small saucepan over low heat. Cook for 1 to 2 minutes or until melted. Add garlic. Cook for 30 seconds or until fragrant. Transfer to a heatproof bowl. Set aside.
• Step 2 Combine yeast and sugar in a small bowl. Add warm water. Whisk to dissolve yeast. Cover. Stand in a warm place for 10 minutes or until frothy.
• Step 3 Place remaining ghee in a small saucepan over low heat. Heat for 1 to 2 minutes or until melted. Remove from heat. Sift flour and salt into a bowl. Add yeast mixture, yoghurt and melted ghee. Stir with a butter knife until a soft dough forms. Turn out onto a floured surface. Knead for 5 minutes or until smooth.
• Step 4 Place dough in a large lightly oiled bowl. Cover. Stand in a warm place for 1 hour 30 minutes or until doubled in size. Punch down dough. Turn out onto a floured surface. Knead for 5 minutes or until smooth and elastic. Divide into 6 portions. Using a rolling pin, roll out each portion into a 20cm oval.
• Step 5 Remove and discard garlic from ghee. Heat a frying pan over high heat. Lightly brush 1 side of 1 oval with ghee mixture. Cook, ghee-side down, for 1 minute or until golden. Brush oval with more ghee mixture. Turn. Cook for a further 1 minute or until golden and puffed. Wrap in a clean tea towel to keep warm. Repeat with remaining dough and ghee mixture. Serve warm.