Method

• 1.
  Place the yeast, sugar and 2 tbs warm water in a bowl and stand for 5 minutes or until mixture begins to froth. Place the flour and 1 tsp fine salt in a large bowl and mix to combine. Add in the yoghurt and the yeast mixture and, using your hands, mix to combine.
• 2.
  Turn out onto a lightly floured work surface and knead for 10-12 minutes until smooth and elastic. Place dough in a greased bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes-2 hours until the dough has doubled in size.
• 3.
  Meanwhile, for the roasted garlic oil, place the garlic and oil in a small saucepan over medium heat. Bring oil to 100°C using a kitchen thermometer. Turn off heat and stir in the lemon peel. Stand at room temperature until completely cooled.
• 4.
  Knock back dough and knead into a ball. Divide into 6 pieces. Working with 1 piece at a time, using floured hands, very gently pull the dough to form a rough 23cm round. Repeat with remaining dough.
• 5.
  Heat a large heavy-based frypan over high heat. Working with 1 flatbread at a time brush with ghee. Cook on one side for 2-3 minutes until golden and charred, turn and cook for a further 2-3 minutes until golden and charred. Repeat with remaining flatbread. Serve warm with the roasted garlic oil and dukkah alongside.