Method

• 1.
  Place pickle juice, oil, yoghurt, sugar, yeast and 600ml water in a stand mixer fitted with the dough hook and mix on medium speed until combined. Stand for 10 minutes until beginning to foam. Add flours and salt, then knead on high speed for 10 minutes until dough begins to have some resistance when stretched and is smooth and combined.
• 2.
  Transfer to a large oiled bowl and stand, covered with a tea towel, for 1 hour or until dough has doubled in size. Lift one side of dough and fold in half, then rotate bowl 90 degrees. Repeat with other three sides. Cover and stand for 30 minutes until slightly puffed.
• 3.
  Turn dough out onto a lightly floured work surface and dust some more flour on top. Divide dough into 15 portions. Roll each portion into a ball and stand on floured surface, covered, for 20 minutes. Re-roll each portion into a ball and place on an oiled baking tray, leaving enough space for them to double in size. Stand, covered, for 40 minutes, or until doubled in size.
• 4.
  Preheat a lightly greased barbecue flatplate or large frypan to high. Brush tops of dough balls with extra oil and press down to make a flat disc. Cook, in batches (see notes), for 3-4 minutes or until golden and puffed. Turn and cook for a further 2-3 minutes until puffed, golden and cooked through. Place on a baking tray and cover loosely with foil. Keep warm until ready to serve. Repeat with remaining portions.