Sanjiv Singh
Naan is a leavened bread from north India, usually too elaborate to be made at home. Here is a recipe adapted from one by Santosh Khera, for the adventurous.
Makes eight medium sized naans.

1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
2 cups bleached flour
3 tablespoon milk
1 cup yogurt
1/4 teaspoon yeast
3 tablespoon melted butter
1 lightly beaten egg
1 egg yolk
2 tablespoon poppy or sesame seeds

Sift flour, sugar, baking powder and salt into large bowl. Make a well in center. Warm the milk and yogurt and mix in the yeast, butter and egg. Stir and pour into the well in the flour. Stir from center until mixed to a smooth batter. Knead on board 15-20 minutes or about 2 minutes in food processor. Dough should be elastic but not sticky. Add a little flour if the dough is sticky. Put in covered bowl and allow to rise until double (about three to four hours, unless it is warm, in which case the rise time could be halved)

Divide ball into eight pieces. Knead each lightly, flatten ball, pull into an oval forming a sort of pear shape. Put on baking sheet(s), cover with damp cloth, allow to rise about 15 minutes. Brush the tops with egg yolk and sprinkle with seeds. (Optional) Bake in pre-heated 450 degree oven for 8-10 minutes until golden brown.

From the Dinner Co-op