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Sift the flour into a large bowl. Add the salt, sugar and baking powder and combine well, then add the yoghurt and mix together. Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6–7 minutes. Cover the bowl with a clean tea towel and leave in a warm place for 1–2 hours (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough).
Preheat the oven to 240C/220C Fan/Gas 9 and place an upside-down baking tray inside.
Divide the dough into 8 equal-sized balls. Roll a dough ball out on a lightly floured work surface to a disc around 20cm/8in in diameter. Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides. Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm. Repeat with all of the remaining dough balls. Serve warm.