Kage Griddle Bread

• 520 g (1 lb 2½ oz/4 cups) plain (all-purpose) flour

Combine all the dry ingredients in a large bowl. Add the yogurt, then gradually add 700ml (24fl oz/3 cups) water, whisking constantly until the batter reaches a pancake-like consistency - you may need slightly more or less water depending on your flour. Stir well to remove any lumps. Cover and let rest in a warm place for 1 hour. After resting, gently whisk again to deflate.

Heat a larg