These Indian breads are baked in the fiercely hot tandoor oven, almost as soon as the breads are stuck to the side of the oven they are cooked to perfection. The wood-fired oven may not give quite such an intense heat, but still gives an impressively authentic result. Make sure you are well protected with oven gauntlets.
Put the milk in a small bowl and stir in the yeast until smooth. Put the flour and salt in a large bowl and mix well, then add the yeast mixture, oil, yogurt and egg. Mix well and knead on a flat surface for 10 minutes to make a soft, elastic dough.
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