No recipe tastes like it does out of a tandoor.
I also have been disappointed in the ones that use baking powder and yeast together. For me, it needs to be just plain yeast.
I've tried ovens and baking stones but the ones I like best are done at the stove or grill. Thickness is the enemy, you want them thin to cook FAST yet EVENLY. I usually use the flat side of a big reversible cast iron grill/griddle.
With all that said, here is the recipe that is currently my favorite and has held that spot for a few years and I got it here at Cheftalk. Alas, it doesn't use yogurt, but you can sub yogurt for the milk.
1 scant tbsp yeast
4 tbsp sugar
1 cup wrist temp. water
1 egg, beaten
3 tbsp milk
2 tsp salt
4- 4 1/2 cups bread flour
2 tsp garlic, minced
Dissolve yeast in water. When frothy, stir the remaining ingredients. Knead 6-8 minutes until smooth. Place in oiled bowl and allow to rise for 1 hour. Punch down, knead in garlic, and divide into 12-14 small balls. Allow to rise again. (about 1/2 hour) Preheat cast iron griddle. Roll out each ball into a tear shape about 1/4 inch thick. Place on grill, cook for 2-3 minutes or until the top bubbles. Turn over, brush with ghee, and cook other side. Continue until all the balls have been cooked. Enjoy!