Nan(Fried Leavened Bread)

Directions

Warm yogurt and stir in milk, until thoroughly mixed.

Remove from heat.

Add baking soda, sugar, 2 tablespoon butter/oleo, eggs and dry yeast.

Sift together the flour and salt.

Make a well in the flour and gradually add the yogurt mixture.

Knead the flour 15 to 20 minutes until smooth and elastic.

Brush dough with some of the remaining butter/oleo.

Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.

Dust hands with flour.

Knead the dough again for a few minutes and divide into 8 balls.

Roll each ball into a 10-in pancake.

Pull each pancake gently to give it an oval shape.

Cover with damp cloth 20 mins.

Heat a griddle until very hot.

Mix the remaining 2 tablespoon butter/oleo with poppy seed.

Brush one side of each nan with the mixture and the other side with warm water.

Place the warm-water side on the griddle for ½ minute.

Remove from the griddle and place nan under broiler for about 2 mins.

Serve with curries and tandoori dishes.