Nan

Directions

1. 1
   Combine the water, yeast and 1 teaspoon of sugar in a small bowl and stir until sugar is dissolved.
2. 2
   Set aside for 10 minutes, or until the mixture is frothy.
3. 3
   Meanwhile, in a medium bowl, combine the yogurt, remaining 2 teaspoons of sugar, the egg, 1/4 cup of ghee and salt and stir until smooth.
4. 4
   Stir in the yeast mixture.
5. 5
   Place 2 cups of the flour in a large bowl.
6. 6
   Pour in the yogurt-and-yeast mixture and stir until smooth.
7. 7
   Gradually stir in more flour.
8. 8
   When the dough becomes too difficult to stir, begin kneading, incorporating flour until you have a stiff dough.
9. 9
   (You may use slightly more or less than the 3 1/2 cups of flour.)
10. 10
    Knead for 10 to 12 minutes more, or until the dough is elastic.
11. 11
    Grease a large bowl with ghee.
12. 12
    Add the dough, turning to coat it all over with ghee.
13. 13
    Cover with a cloth and leave the dough to rise in a warm place until doubled in size, 1 to 1 1/2 hours.
14. 14
    On a lightly floured surface, knead the dough briefly; shape into 8 balls of equal size.
15. 15
    Cover with a cloth and allow to rest 10 minutes.
16. 16
    Preheat the oven to 450 degrees and place 2 ungreased baking sheets inside.
17. 17
    Pat the balls into disks that are slightly thinner in the center than at the edges and about 4 inches in diameter.
18. 18
    Holding one edge, pull the opposite edge outward, forming a teardrop shape that is 6 to 8 inches long and 3 to 4 inches wide at the wider end.
19. 19
    Brush each nan with ghee and sprinkle with poppy seeds.
20. 20
    Divide the loaves between the 2 hot baking sheets and bake for 10 minutes, or until the breads are golden and puffy.
21. 21
    (If they do not brown quickly enough, run them briefly under a preheated broiler.)
22. 22
    Serve warm or at room temperature.