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NotThamesWater
I made a batch last night. Sort of similar to bazlama.
Yeast, flour, sugar, yoghurt, olive oil, salt, warm water.
Bit of a faff the first couple of times you make them but the dough keeps for a bit and once they're cooked they can be stored in a ziplock and reheated well. Considerably tastier than anything else I could find with a similar brief. I've tried frying, putting under a grill and barbecuing. All worth exploring.