|Plain yogurt||6 Tablespoon|
|Compressed yeast/1 tablespoon active dry yeast||1 Ounce (1 Cake)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Butter milk||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Sesame seeds||5 Tablespoon|
Place the yogurt and milk in a saucepan, lightly beat together and then heat gently until lukewarm.
Remove the pan from the heat and stir the sugar and the yeast into the lukewarm mixture.
Stir until the yeast is well mixed, then leave for 5-10 minutes until frothy.
Sift the flour into a bowl with the salt and baking soda.
Make a well in the center of the flour and add the yeast liquid and the beaten egg.
Work well together to form a smooth dough.
Turn the dough outonto a lightly floured surface and knead vigorously, until the dough is springy.
Replace the dough in the bowl, cover with oiled plastic wrap and leave in a warm place until it has risen to just less than double its size.
Dust your hands with plenty of flour and divide the dough into 4 equal pieces.
Roll each piece into a well shaped ball and then roll the balls out into flat oval pancakes about 1/4 inch thick and 10 inches long.
Cover one of the upper shelves of the oven with buttered foil.
Brush each of the pancakes with melted butter on one side, then turn over and brush the other side with milk.
Sprinkle the sesame seeds over the pancakes, then place them quickly on the prepared shelf of a hot oven (450°F).
Bake for 7 minutes or until they are golden brown then transfer to a cake rack.
The nan are at their best eaten immediately.