Make the dough – Combine the yoghurt and self-raising flour in a medium bowl using a spoon. The mixture will resemble large flakes.

Knead – Tip the mixture onto a clean, floured kitchen bench and knead for 5 minutes until it has combined, using more flour as needed on your hands as the dough will be very sticky.

Form a dough ball and cut it into 8 pieces.

Using more flour if needed, roll each piece into an oval or round so that it’s roughly 5 mm (¼ inch) thick.

Cook the flatbread – Cook in a greased, non-stick pan over medium–low heat for 1–2 minutes on each side until golden.

Brush with the coriander butter (optional) and serve – Combine the coriander butter ingredients (if using) in a small bowl, then brush onto the freshly made flatbreads.