Put the flour in a large bowl, then sprinkle in the yeast and salt on either side of the bowl. Make a well in the centre and pour in the yogurt and 300ml of hand-hot water. Mix well with clean hands to form a rough ball, then tip out onto a lightly floured worksurface and knead for 10 minutes until smooth and elastic. Transfer to a clean bowl, cover with a clean tea towel or shower cap, and leave to rise for 1-2 hours until doubled in size. You can prove overnight in the fridge to develop extra flavour if you prefer.