Dissolve the yeast in 2 tbsp cool water with a pinch of sugar and pinch of flour.
Let the baking soda bubble in the yoghurt.
Sift the flour and to it add all of the other ingredients. Knead well.
Divide it up into balls of the desired size and roll them out to 1/8 thick sheets.
Oil them on both sides and toast in a heated pan with oil.
Note: You can store the dough for up to several days in the fridge.