First prepare the dough for your breads.
Place 280g plain flour and 50g buckwheat flour (or 330g plain flour), a 7g sachet of fast action dried yeast and 1/2 tsp salt into a large mixing bowl.
Stir through 100ml water,150g plain yoghurt and 3 tbsp olive oil until you have a rough, sticky dough.
Turn out onto an oiled work surface and knead for 10 minutes until smooth and elastic - or use a stand mixer* fitted with a dough hook to do the same.
Transfer the dough to a lightly oiled bowl and cover with a damp tea towel for around one and a half hours until doubled in size.
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Lightly flour two baking trays.
Knock back the dough (squeeze most of the air out with your hands) and divide into eight balls.
On a lightly floured surface flatten out the balls with your hands until you have flat breads measuring about 15cm across.
Bake in the oven for 15-20 minutes until golden brown and cooked through.