Sift the flour and baking powder onto your work bench.
Make a hole in the middle of the flour and sprinkle the yeast around the edge.
Pour in the lukewarm milk and using your fingertips work it into the flour, working outward.
Now mix the oil, sugar, yoghurt, egg and salt into the flour mixture and knead it for 10 minutes until it forms a supple, elastic ball..
Put the ball into a bowl and cover with plastic. Put it in a warm place for 1 hour to let it rise. It should double in size.
Briefly knead the ball and separate it into 6 parts. Using the palm of your hand, roll each part into a ball.
Roll each ball on a flower covered work bench into the shape of a droplet or circle, around 3 mm thick. Sprinkle with some cumin and onion seeds and push them in slightly (optional). Store wrapped in plastic if not using immediately.
Heat a (cast iron) frying pan or grill pan on high heat. When (very) hot, bake each piece of dough on both sides until cooked. Air bubbles should form during the baking. Turn frequently to prevent burning the outside..