To a bowl add the water and stir in the yeast and sugar. Allow to sit for 5 minutes.

Meanwhile, to a large mixing bowl add the flour (xanthan if using) baking powder, baking soda and salt, mix well.

Once the yeast has foamed add to the flour mix along with the yogurt and 1 ½ tablespoons vegetable oil. Start mixing with your fingers or a fork and add a little water and mix until the dough comes together form a ball and the bowl is clean of any flour. If too dry, add a little water until it forms a ball that is not soft and not crumbly and holds together well. It will not be stretchy like gluten dough.

Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel.

Place in the oven (without turning it on) or a warm space for 1 hour until the dough has increased in size.

Once risen, heat a large cast iron or non-stick pan over medium-high heat.

Divide the dough into 4 equal balls. Take one ball and smooth out onto a piece of parchment paper. Because of the lack of gluten, the dough will not be stretchy, so smooth the dough by pressing with your hands into a long, oval shape using your hands. Smoothing any cracks.

Use the parchment paper to transfer the dough to the pan. Cook for 2-3 minutes until you start to see bubbles form on the top. Check that that underside is not burning using a spatula. When it is a little charred on the bottom, flip and cook for a further couple of minutes until a little charred. Remove and repeat with the other dough pieces.