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In a large mixing bowl, whisk together all dry ingredients, making sure not to measure salt directly on top of yeast
Add yoghurt and water to the bowl and mix with a rubber spatula until the mixture forms a very sticky, wet dough
If dough is too dry, add more water one tablespoon at a time
Scrape down the sides of the bowl and drizzle olive oil over the dough
Cover the bowl tightly with cling-film or a damp tea towel
Place the bowl in a warm place to rise for a minimum of 3 hours
Deflate the dough halfway through rising by stretching it up from the edges and back into itself
After 3 hours, tip the dough onto a lightly floured bench
Divide the dough into 5-6 equal portions
Dust the dough lightly with flour and form portions into balls
Line a large oven tray or chopping board with baking paper and dust lightly with flour
Place dough balls on top and cover loosely with a damp tea towel
Set aside in a warm place to rise for 45-60 minutes until puffy and risen