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In a large mixing bowl, whisk together all of the dry ingredients (making sure you don't measure the salt out directly on top of the yeast).
Add the yoghurt and water measure to the bowl and mix together with a rubber spatula, until the mixture forms a very sticky, wet dough - the dough should hold its shape in the bowl without running everywhere, but it should be very sticky to touch.
If the dough is too dry, add more water one tablespoon at a time.
Scrape down the sides of the bowl and drizzle the 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 half way through this rising time by stretching the dough up from the edges and back into itself in the bowl.
After the dough has proved for 3 hours, tip the dough out onto a lightly floured bench.
Divide the dough into 5-6 equal portions (you can weigh the portions out if desired).
Dust the dough lightly with some more flour and form the portions into balls.
Line a large oven tray or chopping board with baking paper and dust it lightly with flour, then place the portions of dough on top.
Cover the dough loosely with a damp tea towel and set aside in a warm place to rise again for 45-60 minutes, or until the balls of dough are puffy and risen.