From SarahWiki

Ingredients

2.5 cups of bread flour
1 packet of yeast
1 teaspoon of salt
1 heaped teaspoon of caster sugar
2 tablespoons of oil
1 cup of warm water (just above body temperature)
Generous handful of dried oregano
Half a jar of pimento-stuffed olives
4 tablespoons of greek set yoghurt (ideally, but any unsweetened yoghurt will probably be fine too)

Method

1. Mix the yeast thoroughly into the water, making sure that there are no lumps
2. Add the salt, sugar, oil and oregano and mix until there are no more lumps
3. Add the flour, then the olives. Mix with a wooden spoon, then with your fingers, until the dough is well mixed and smooth. It should end up slightly sticky, not too dry or too runny.
4. Sprinkle flour onto a flat surface, then knead the dough on it into a suitable shape
5. Put the dough somewhere warm (but not hot) until it rises to roughly double its original size. I generally stand it on a baking sheet on top of the oven while it is preheating, covered in a clean towel.
6. Bake in a preheated oven set to 400F/200C for about 20 minutes. As my grandmother says, "when it's brown it's done, when it's black it's buggered!", so keep an eye on it.

The result

A very tasty, crusty flat bread that goes very nicely with olive oil and cheese.