Combine the yeast, sugar and milk in a bowl then whisk until the yeast has dissolved. Cover and stand in a warm place for 10 minutes or until it becomes frothy.
Sift the flour and salt into a large bowl. Stir in the yeast mixture, yoghurt, egg, water and oil then gently mix into a soft dough. Tip onto a floured surface and knead for 10 minutes or until smooth and elastic. Place dough in a covered bowl in a warm spot for 1 hour or until doubled in size.
Turn dough onto a floured surface then knead until smooth. Divide dough into 10 equal portions, then knead each into a ball and place on a lightly floured tray. Cover, stand in a warm place and leave about 30 minutes or until doubled in size.
Preheat the oven to its highest temperature. Roll each ball flat to about 25cm diameter. Heat the tray to be used to cook the bread in the oven then add each bread one at a time to the tray and oven cooking for about 5 minutes or until lightly browned. Remove and do the next bread.