• Place 400g plain flour into a mixing bowl or the bowl of a stand mixer fitted with a dough hook. Add 7g instant yeast, 1.5 teaspoons caster sugar and 1 teaspoon fine sea salt. Mix together until well combined.
• Add 150g vegan yoghurt, 150ml warm water and 2 tablespoon sunflower oil. Mix together.
• Knead using your machine or by hand for five minutes.
• Transfer to a clean, lightly oiled bowl. Cover with a damp towel and leave in a warm place for 90 minutes-2 hours until doubled in size.
• When doubled in size divide into 8 balls and leave to rest on a lightly floured surface for 20 minutes.

To make the garlic oil

• Measure 50ml olive oil into a small bowl. Add 2 cloves crushed garlic and mix well. Set aside.

To oven bake*

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Lightly grease a non-stick baking tray or line with baking paper.
• Roll out your dough into large oval shapes and place on the prepared baking tray.
• Bake in the oven for 10-15 minutes until turning golden brown.
• Brush with garlic oil and sprinkle over some nigella seeds and finely chopped coriander before serving.

To cook in a pan

• Preheat a large frying pan - I use a chapati pan (tawa).
• Roll out your dough into large oval shapes.
• Place on the preheated pan and bake for 1-2 minutes until bubbles start to appear.
• Remove from the pan and brush the top with garlic oil. Sprinkle with finely chopped coriander and nigella seeds before serving.
• Repeat with the other balls of dough.
• Cover with a clean tea towel before serving to avoid them drying out.