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Naan (no yeast)
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Sift the dry ingredients together, then stir in the yoghurt and egg.
Add just enough milk to make a soft dough (this will not take the whole amount).
Turn the dough onto a lightly floured surface; knead it until smooth, about 8–10 minutes.
Place the ball of dough in an oiled bowl and turn it so it's oiled all over.
Cover it with a damp cloth and let it rest in a warm place for 3 hours.
Divide the dough into 8 equal parts. Flatten each part on a lightly floured surface and roll them into 6" by 4" leaf shapes about 0.25" thick. Brush them with melted butter and sprinkle them with poppy seeds.
Pre-heat your oven to 500ºF and place 2 baking sheets in the oven. After a couple of minutes, remove the baking sheets from the oven, place the loaves on the hot baking sheets, and bake them until they're firm—probably for 4 minutes, then flip them and give them another 3 minutes.