|All purpose white flour||3 Cup (48 tbs)|
|Milk||11 Tablespoon (1/2 Cup Plus 3 Tablespoons)|
|Egg||1 , beaten|
|Baking powder||1 Teaspoon|
|Dry yeast||1⁄2 Tablespoon (1/2 Packet)|
|Vegetable oil||3 Tablespoon (1 Tablespoon Extra For Brushing On Dough Later)|
|Plain yogurt||4 Tablespoon|
|Onion seeds/Poppy seeds||1⁄4 Teaspoon (Black, Kalonji)|
Sift the flour into a bowl.
Place the milk in a small pot and warm slightly.
Remove from heat.
In another bowl combine the egg, salt, sugar, baking powder, yeast, 2 tablespoons oil, yogurt, and 5 tablespoons of the warm milk.
Pour mixture over flour and rub it in with the hands.
Add 1 tablespoon of warm milk at a time to the flour, and begin kneading.
Add up to 6 tablespoons or enough so that all the flour adheres and kneading is easy.
Knead well for about 10 minutes or until dough is elastic.
Form into a ball, brush with oil, cover with damp cloth, and leave in a warm place to rise.
If the temperature is above 80° it should take only 2 hours.
Otherwise it may take about 3 hours.
Preheat broiler to about 550°.
Line 3 cookie sheets with aluminum foil.
Brush them lightly with oil.
Knead the dough again for a minute or two and divide into 6 balls.
Flatten the balls one at a time, keeping the rest covered, and stretch them and pat them with your hands until you have a teardrop shape about 11 inches long and 4 inches wide.
Do all balls this way, placing 2 naans on each baking sheet as you do so.
Cover with moistened cloths and leave for 15 minutes in a warm place.
Remove moistened cloths.
Brush the center portion of each naan with water, leaving a 1/2-inch margin.
Place-sheets under the broiler, about 2 1/2-3 inches away from the heat and broil quickly for about 2 1/2 minutes on each side or until lightly browned.
To serve: Serve naans hot with Tandoori Chicken, Seekh Kabab, Lamb Cooked in Dark Almond Sauce, or Chicken Moghlai.