You will need
1 ¾ cups (430 ml) cake flour
1 T (15 ml) baking powder
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
1 cup (250 ml) plain full cream yoghurt
1 T (15 ml) olive oil
± ½ cup (125 ml) melted butter
Sift the flour, baking powder and Seasoning together. Add the yoghurt and oil.
Mix with a knife until all the yoghurt is mixed in, now knead lightly to get a smooth dough.
Cut dough ball in half and then in half again and again until you have 8 even sized pieces.
Roll into balls, flatten and roll out on a floured surface until very thin and about 15 cm in diameter.
Cook on a smoky hot cast iron pan, turn when blistered and cook second side.
Brush on both sides with melted butter and pile up in a cloth to keep warm for serving.