Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Yogurt |
| ½ cup | Milk |
| ½ teaspoon | Baking soda |
| 1 teaspoon | Sugar |
| 4 tablespoons | Butter/oleo |
| 2 eaches | Eggs, lightly beaten |
| 3 packs | Dry yeast (1 pack=10 oz) |
| 3 cups | White flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Poppy seed |
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.
Add baking soda, sugar, 2 tbs 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 mins 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 mins 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 tbs 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.