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 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 minutes.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each naan with the mixture and the other side with warm water.

Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place naan under broiler for about 2 minutes. Serve with curries and tandoori dishes.

from the [indian_cooking] mailing list by Nancy Gandhi