Yogurt & fennel seed flatbreads

1. Start by whisking together the dry ingredients. Add the yogurt and stir to combine well. Form into a ball of dough using your hands.2. Tip onto a floured surface and knead for 2 minutes. Rest for 20 minutes at room temperature, covered with a clean tea towel.3. Form into a log and divide into 4 equal pieces. Roll each piece of dough into a ball then shape into a flat round or oval shape, about 2mm thick.4. Heat a large frying pan over a medium heat and add a splash of oil, if using. Alternatively, they can be dry fried without the oil. Fry the bread one at a time, until puffed up and well browned (in patches) on both sides. Sprinkle with sea salt flakes and pile up on a plate, covered with the clean cloth until all 4 are cooked. Serve immediately.