mix the yeast with one tablespoon of warm water. Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth.
Meanwhile
mix together the flour
onion seeds
salt and baking powder. Stir in the oil
yoghurt and milk
then stir in the activated yeast mixture.
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 ten minutes.
Place the dough in a mixing bowl
cover it with cling film and leave it in a warm place to rise for 10-15 minutes.
Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.
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. They should be soft and crumbly
