Sift the flour, salt and baking powder into the bowl of a stand mixer. Keep it aside for the time being.

Add the yeast to the warm water. Add in the pinch of sugar. Stir to mix. Set aside for 5 minutes or until the yeast has dissolved and the mixture is frothy.

Add the milk, the water yeast mix, the yogurt and egg into the flour. Mix with the paddle attachment until everything combines and a somewhat sticky dough is formed. Allow to rest covered for 5 minutes and then knead with the dough hook until it looks a bit shiny. It will still be somewhat sticky, but don't be tempted to add more flour.

Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough doubles or if using the next day, refrigerate until you need it.

Half an hour before you are ready to bake, Pre-heat your oven to 550*F. Place a baking stone/ Pizza stone in the middle of the oven and allow it to heat as well.

1. Punch down the dough and divide into 8 – 10 equal balls.

Working with one dough ball at a time, roll out into a tear drop shape. Wide on one side, narrow on the other.

Lift up and place it on the pizza stone. Bake for about 2 - 3 minutes. Keep an eye on it after the first 1.5 minutes and take out when the gets a few brown spots. Remove from oven and brush with butter before serving.

In case you are working with the dough the next day, remove it from the fridge when you start heating the oven and then proceed with the shaping and baking.