Mix the flour, baking powder and salt in a bowl. Add the beer and yoghurt, mix well with a risotto spoon until you have a soft, runny dough. Line a second bowl with a circle of baking paper (approx. 30 cm in diameter), place the dough on top.
Place the cooking pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Place the dough and baking paper in the pot, cover and bake for approx. 30 mins., remove the lid, bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.