• Preheat the oven to 140C/275F/Gas 1.
• Mix the flour, onion seeds, salt and baking powder.
• Stir in the oil, yoghurt and cream/milk, then stir in the yeast mixture which should be frothy.
• Knead the dough repeatedly until you have a soft, pliable dough. It should take about 8 minutes.
• Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-12 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 (¼ inch) thick.
• Place them on a greased baking tray and put them in the centre of the oven for 10-12 minutes until they are slightly puffed up.
• Serve fresh from the oven with your favourite curry.

Serves 4

1 tsp dried active yeast Mixed with 1 tbsp warm water and 1 tsp sugar
200g/7oz plain flour
pinch black onion seeds (nigella seeds)
¼ tsp salt
½ tsp baking powder
1 tbsp olive oil
2 tbsp natural yoghurt
2 tbsp milk or single cream