Combine the yoghurt,water,yeast and sugar in a large bowl. Mix well and let the ingredients sit for a few minutes for the yeast to activate. Add the flour,salt and mix until combined.

Place in the bowl of a stand mixer fitted with a dough hook and mix on low for 14 minutes. When it is ready,the dough should look shiny and stick to the hook.

Remove the hook and cover the bowl with a wet cloth. Let the dough rest for 20 minutes.

Heavily flour your bench and divide the dough into eight equal pieces. Using a rolling pin,roll the dough out to 5 to 7 millimetre thick rounds.

Place on baking paper and turn your barbecue on high. Cook the rounds for 1 to 2 minutes on each side.

Using a pastry brush,cover them with olive oil and season with flaked salt and crushed almonds. Eat immediately.

Serve withchorizo cabbage soup.