Sponge Flat Bread
1 tbsp dry active yeast
1 tbsp sugar
2 1/4 cup lukewarm water
3 cup all purpose flour
1 tsp salt
1/4 cup butter, melted or 4 tbsp vegetable oil
In a bowl dissolve the yeast and a pinch of sugar in about 1/3 cups water. Leave in a warm place for about 10 minutes, until frothy.
Stir the remaining water, sugar, flour, salt and melted butter or vegetable oil into the yeast mixture and mix until it forms a smooth batter. Cover with a dish towel and leave in a warm place for about 1 hour until doubled in size.
Stir the thick, frothy batter and if it seems too thick to ladle out add a little extra water. Cover and leave in a warm place for about 1 hour.
Cook the flat breads in a non stick frying pan. Ladle about 4 tbsp of batter into the pan and cook over a low heat until the top is bubbling and the color has changed. Turn the breads over and cook for a few minutes on the other side.