Indian Flat Bread
(Naan — India, Pakistan and Central Asia)

Ingredients

• 2 cups all-purpose flour
• 1/4 cup plain yogurt
• 1 egg, slightly beaten
• 1 1/2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup milk
• Ghee or vegetable oil
• Poppy seed

Instructions

1. Mix all ingredients except milk, ghee and poppy seed.
2. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
3. Place in greased bowl; turn greased side up. Cover; let rest in s warm place gpt 3 hours.
4. Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 x 4-inch leaf shape (round at one end, tapered at the other) about 1/4-inch thick.
5. Brush with ghee; sprinkle with poppy seed.
6. Place 2 cookie sheets in oven; heat oven to 450 degrees F.
7. Remove cookie sheets from oven; place breads on hot cookie sheets.
8. Bake until firm, 6 to 8 minutes.