Nan

Preparation

1. Step 1

   Combine the water, yeast and 1 teaspoon of sugar in a small bowl and stir until sugar is dissolved. Set aside for 10 minutes, or until the mixture is frothy. Meanwhile, in a medium bowl, combine the yogurt, remaining 2 teaspoons of sugar, the egg, ¼ cup of ghee and salt and stir until smooth. Stir in the yeast mixture.

2. Step 2

   Place 2 cups of the flour in a large bowl. Pour in the yogurt-and-yeast mixture and stir until smooth. Gradually stir in more flour. When the dough becomes too difficult to stir, begin kneading, incorporating flour until you have a stiff dough. (You may use slightly more or less than the 3½ cups of flour.) Knead for 10 to 12 minutes more, or until the dough is elastic. Grease a large bowl with ghee. Add the dough, turning to coat it all over with ghee. Cover with a cloth and leave the dough to rise in a warm place until doubled in size, 1 to 1½ hours.

3. Step 3

   On a lightly floured surface, knead the dough briefly; shape into 8 balls of equal size. Cover with a cloth and allow to rest 10 minutes.

4. Step 4

   Preheat the oven to 450 degrees and place 2 ungreased baking sheets inside. Pat the balls into disks that are slightly thinner in the center than at the edges and about 4 inches in diameter. Holding one edge, pull the opposite edge outward, forming a teardrop shape that is 6 to 8 inches long and 3 to 4 inches wide at the wider end. Brush each nan with ghee and sprinkle with poppy seeds. Divide the loaves between the 2 hot baking sheets and bake for 10 minutes, or until the breads are golden and puffy. (If they do not brown quickly enough, run them briefly under a preheated broiler.) Serve warm or at room temperature.