Indian Oven Bread

Sift the flour, baking powder, sugar and salt into a large mixing bowl. Add the egg and yogurt and stir them in.

Gradually add the milk, pouring it slowly in a thin stream.

Rub a teaspoon of the clarified butter on your hands and begin to move the mixture together, gathering it up and working it into a soft dough.

Place the dough on a board or slab and begin to knead it, pressing it down and away from you with the heels of your hands. Fold it back on itself and knead it again. Continue for up to 10 minutes, or until the dough is soft, smooth and velvety.

Cover the bowl with a damp cloth and set aside in a warm place for up to 3 hours. Toward the end of that period, preheat the oven to 450 degrees F and place the baking trays inside.

Knead the dough again twice, then divide it equally into balls. Cover them with a damp cloth so they will not dry out.

Grease your hands with a little clarified butter and, taking one portion, flatten and mold it into a teardrop or leaf shape about 6 inches long and up to 3 inches wide. It should be no more than 1/2 inch thick.

Mold the remaining portions, greasing your hands as you work with each one. Use any remaining clarified butter to brush the top surfaces of the leaf shapes, then sprinkle each with poppy seeds.

Arrange the breads on the baking trays and bake in the middle of the oven for 6 minutes. Switch the broiler on and lightly brown the top surfaces.

Serve the naan bread hot or warm.