Refined flour (maida)
Onion seeds (kalonji)
Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water. Knead well into a medium soft dough. Apply a little oil and keep it under wet cloth for one hour.
Make eight equal sized balls. Apply a little oil and put onion seeds on top. Press sides first and then centre of the dough ball.
Give a round flat shape. Pick in hand and pat to give it a round shape of about six inches diameter. Stretch it from one side to give a triangular shape.
Put it on a cloth pad and put it on a preheated tandoor wall or cook in a preheated oven at 200ºC.
Remove using skewers when it is crisp and lightly browned on both sides. Serve hot topped with butter.