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Indian Flat Bread (Naan — India, Pakistan and Central Asia)
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
Mix all ingredients except milk, ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place 3 hours.
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. Brush with ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450 degrees F. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6 to 8 minutes.
