Naan

4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
6 tablespoons plain yogurt (room temperature)
3 tablespoons butter or ghee, melted
About 1 cup lukewarm milk
1 tablespoon poppy seeds

Sift flour, baking powder, baking soda and salt together in a bowl.

Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough. Knead well. Cover with a damp cloth and place in a warm place for 2 hours.

Heat oven to 400 degrees F.

Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.

Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil. Brush both the sides of the rolled out Naan with oil. Sprinkle one side with poppy seeds. Place it ( poppy seed side up) on the baking sheet.

Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides.

Serve while hot.