4 c  Flour, all purpose;450 g
5/8 c  Milk; or warm water; 150 ml
2 tb Yogurt
1 tb Yeast,dried
1 ts Sugar
3 tb Ghee; or butter
2 tb Poppy seeds
1 tb Sesame seeds

–VARIATION: BADAMI NAAN–
2 c Almonds; blanched finely &
-shredded
White sesame seeds

Sprinkle yeast and sugar into the hot milk or water, leave it for 20
minutes. Sift together flour, dalt in a large bowl, and make a well in the
centre. Put yogurt and 2 tbsp butter in the yeast mixture. Knead well and
leave it aside for 3-4 hours, in a warm place until doubled in size. Punch
down dough and divide into 8 balls. Let it rest for 10 minutes. Roll out
each ball in the shape of traignles or make a round disk. then pull on one
side to make a teardrop shape. Mix together 1 tsp ghee or butter, poppy
seeds and sesame seeds. Spread a little of the above mixture on each naan.
Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark
5) for 4-5 minutes until brown specks appear. If the naan is not brown
enough then put under a preheated grill for a minute or two. VARIATION:
BADAMI NAAN Brush each sada naan with oil or butter before baking them.
Sprinkle almonds and white sesame seeds on the greased side of every naan.
Cook in a preheated oven, for 4-5 minutes.