Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour -- all purpose
     5/8  cup           milk or warm water
   2      tablespoons   yogurt
   1      tablespoon    yeast -- dried
   1      teaspoon      sugar
   3      tablespoons   ghee; or butter
   2      tablespoons   poppy seeds
   1      tablespoon    sesame seeds
                        ***variation: badami naan***
   2      cups          almonds; blanched finely - shredded
                        white sesame seeds

Preparation:

Leavened bread of Northern India (Uttar Pradesh) 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 center. 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 triangles 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/ 190C/ 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. MAKES: 8 SOURCE: "Rotis and Naans of India" by Purobi Babbar, published in Bombay