In a small bowl, put flour sugar, water, yeast and salt and mix well.

Add yoghurt, and oil, knead the dough until the surface becomes smooth and shiny about 10 minutes.

Cover the dough with a damp cloth or cling film and let it rise or double in size in a warm, this may take about 1 hour.

Divide the dough into equal portions. Roll the dough to a circle using a rolling pin.

Heat up a skillet over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.

NOTE: If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.
If you are in a cold place you will have to activate your yeast by adding the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

Best served with butter chicken or chicken tikka masala.

Enjoy 🌹