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

Sift the flour, salt and baking powder into the bowl of a stand mixer. Add the remaining sugar, the yeast mixture, the 2 Tbsp oil, the milk, the yogurt and egg. 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 shiny, about 5-6 minutes. It will still be somewhat sticky, but don't be tempted to add more flour.

Form into a ball and take it out of the bowl. Now brush the base of the bowl with some oil and place the dough in it. Cover the bowl and set aside in a warm, draft free place for an hour or until the dough doubles.

Twenty minutes before you are ready to bake, pre-heat your oven to 550*F. Place a pizza stone in the oven to heat as well.

Punch down the dough and divide into 6 equal balls.

Working with one dough ball at a time, on a floured surface, roll the ball of dough 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 4-6 minutes.

Keep an eye on it after the first 4 minutes and take out when the bread surface has a few brown spots.

Remove from oven and brush with butter before serving.