Whisk together the first 3 ingredients in a bowl. Dissolve the sugar in ¾ warm water and add yeast. Cover and keep for 15 minutes. Beat the yogurt till its smooth, then add this into the yeast mixture.
Next add the liquid ingredients into the flour mix. Knead for 5 to 6 minutes. Continue adding water till a supple and slightly sticky dough is obtained.
Transfer the dough to a greased bowl. Turn the dough around so that it is evenly coated with oil. Keep it to rise for 1 to 1 ½ hour or till it doubles in size.
Grease one 8 ½ x 4 ½ inch loaf pan.
Punch the dough and knead gently for another 5 minutes. Roll out the dough into a rectangle no wider than the loaf pan you are using.
Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin. Cover and let it rise till it doubles in size.
Bake in a preheated oven at 190 degrees Celsius for 30 to 35 minutes or till the loaf turns brown and the bottom of the pan sounds hollow when tapped.
Remove from the pan after 10 minutes. Slice when cold and serve with milk or tea as desired.