Instructions

1. 1
   Preheat the oven to 140°C/275°F/Gas 1.
2. 2
   In a small bowl, mix the yeast with 1 tablespoon of warm water. Stir in the sugar and leave it in a warm place for 5 minutes until the yeast is covered with froth. This will show that the yeast is ready to use.
3. 3
   Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.
4. 4
   To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.
5. 5
   Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20–30 minutes.
6. 6
   Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5 cm (¼ inch) thick.
7. 7
   Place them on a greased baking tray and put them in the centre of the oven for 10–15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven.