Place the yeast, sugar, flour, onion seeds and baking powder in a mixing bowl and mix together. Stir in the salt.
Stir in the yoghurt, oil and milk and mix to form a dough. Knead the dough with slightly wet hands folding as you go. If it feels a little dry add some more milk and continue to knead. Once it’s nice and soft cover with cling film and leave it in a warm place to rise for at least 1 hour, or pop in the fridge if you need to wait longer – up to 8 hours. ·
Heat the grill, frying pan or your BBQ, ideally using a pizza stone. Divide the dough into four balls and place on a floured surface. Roll each into a tear shape about 0.5cm / ¼ inch thick.
Cook until mottled brown on each side and puffed up, remove and smear with butter – yummy!
