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/ 190 °C/ 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.