Naan (no yeast)

• 2 cups all-purpose flour
• 1.5 tsp. baking powder
• 1 tsp. sugar
• 0.25 tsp. salt
• 0.125 tsp. baking soda
• 0.25 cup plain yoghurt
• 1 egg, room temperature, slightly beaten
• 0.5 cup milk
• 4 Tbsp. butter
• poppy seeds

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.