---------- Recipe via Meal-Master (tm) v8.05

      Title: Nan  -  Indian Bread
 Categories: Breads, Indian
      Yield: 8 Loaves

    1/2 c  Yogurt
    1/2 c  Milk
    1/2 ts Baking soda
      1 ts Sugar
      4 tb Butter (melted and cooled)
      2    Eggs (lightly beaten)
      2 pk Quick-rising yeast
  3 1/2 c  Unbleached whiteflour
    1/2 ts Salt
    1/2 ts Poppy or sesame seeds

  Warm the yogurt and stir in the milk until thoroughly mixed. Remove from
  the heat and cool. Place the yogurt mixture in bowl for heavy-duty mixer.
  (Otherwise do it by hand.) Add baking soda,sugar, 2 tbs butter, eggs, and
  yeast. Mix until the yeast dissolves. Stir in the flour and salt. Using the
  dough hook for your mixer, knead dough for 15-20 minutes until smooth and
  elastic. Place dough on plastic board and cover with a large stainless
  steel bowl. Let dough rise 2X its size. (+/_ 2 hours). Dust hands with
  flour and knead dough for a couple of minutes and divide into 8 balls. Roll
  each into a 10" pancake. Pull each gently to oval shape. Cover with plastic
  wrap for 20 mins. Do not stack - they will stick. Heat oven to 450 deg with
  clay tiles for baking or upside-down baking sheet. Mix remaining 2
  tablespoons butter with poppy seeds. Flour small plywood board and place
  loaf on it. Brush the top with some butter/seeds and heat. Bake just til
  bubbles form and turn a bit brown. (+/_ 4 mins). Remove board and loaf.
  Brush bottom of loaf lightly with water. Cover with plastic wrap until
  serving.

  From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff Smith

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