In a small bowl dissolve yeast and sugar in the warm water and set aside for about 5 minutes.
Thoroughly mix together the egg, yogurt and milk and
In a large bowl, put the flour, 3 tbs. of the butter and salt and mix. together (bare hands works best). Coat your hands and fingers with the remaining tbs. of butter. It will help keep the dough from sticking to you as you work it.
Add the dissolved yeast and 3/4 of the yogurt mixture and continue to mix until the dough starts to gather. Add enough of the remaining yogurt mixture to achieve a dough that doesn't stick to your hands and is somewhat firm.
Cover the dough with plastic wrap, then a kitchen towel, and set aside in a warm place to double in volume. This will take from 2 to 4 hours.
Meanwhile, combine the onion and cilantro and set aside.
When the dough is ready, punch it down to deflate
it and gather it into a ball. Lightly oil your hands to keep the dough from sticking.
Place dough on a lightly floured surface and divide into 16 even parts. Roll these into round balls and keep covered to prevent them from drying out.
Working with one ball at a time, flatten out with your fingers and coat with flour from the bowl.
With a rolling pin roll out into a 4 to 5 inch circle. Put 1 to 2 tbs. of the onion cilantro mixture into the center of the circle, bring the edges up and pinch to seal.
Using the palms of your hands reshape into a ball. Flatten the ball with your fingers again and roll out again, this time into a 6 to 7 inch circle.
Preheat your broiler.
Place the breads on cookie sheets, being careful not to crowd them.
When ready to cook, brush tops
with the water and place one sheet at a time under the broiler, about 4 to 5 inches from the heat source.
After about 1 minute brown spots should appear
on the breads and they will start to look done.
Turn the breads over and cook briefly on the other side.
Remove to a platter, brush lightly with the melted.
butter, and sprinkle with chaat masala. Serve hot.