| 1 | Warm yogurt and stir in milk, until thoroughly mixed. |
| 2 | Remove from heat. |
| 3 | Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast. |
| 4 | Sift together the flour and salt. |
| 5 | Make a well in the flour and gradually add the yogurt mixture. |
| 6 | Knead the flour 15 to 20 mins until smooth and elastic. |
| 7 | Brush dough with some of the remaining butter/oleo. |
| 8 | Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. |
| 9 | Dust hands with flour. |
| 10 | Knead the dough again for a few mins and divide into 8 balls. |
| 11 | Roll each ball into a 10-in pancake. |
| 12 | Pull each pancake gently to give it an oval shape. |
| 13 | Cover with damp cloth 20 mins. |
| 14 | Heat a griddle until very hot. |
| 15 | Mix the remaining 2 tbs butter/oleo with poppy seed. |
| 16 | Brush one side of each nan with the mixture and the other side with warm water. |
| 17 | Place the warm-water side on the griddle for ?minute. |
| 18 | Remove from the griddle and place nan under broiler for about 2 mins. |
| 19 | Serve with curries and tandoori dishes |
