Step 1

First of all, add your flour to your mixing bowl and make a well in the middle.

Step 2

Mix your water and yoghurt together and add this to the centre of the well along with the salt.

Step 3

Start to bring the dough mixture together with a spoon until you get some small clumps.

Step 4

Now use your hand to start to bring the dough together. Keep going until you have scooped up all the crumbly bits around the bottom of your bowl.

Step 5

When you have a dough ball, place it onto a clean surface and knead for a few minutes until you have a moist, slightly sticky dough.

Step 6

Wrap the balloon bread dough in plastic and place in the fridge for a minimum of 20 minutes to rest.

Step 7

Meanwhile, preheat your oven to the hottest setting with your baking sheet inside.

Step 8

Remove your dough ball from the fridge and divide into 3 or 4 equal pieces.

Step 9

Place one of the pieces of dough on a lightly floıured surface and pat it down into a circular or rectangual shape.

Step 10

Dust the dough with a little flour and use your rolling pin to roll it thinly - until it is 2-3 millimetres thick.

Step 11

Place your dough onto your greaseproof paper and sprinkle with nigella seeds (çörek otu) if using.

Step 12

Now remove your hot baking sheet from the oven and transfer your paper and dough to the sheet.

Step 13

Place in the bottom of your hot oven immediately.

Step 14

Watch your dough as it starts to puff and balloon.

Step 15

Once it begins to colour on top, it is cooked.

Step 16

Remove your balloon bread from the oven and serve immediately with butter and dips.