| 1 | Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. |
| 2 | Sift together flour, dalt in a large bowl, and make a well in the centre. |
| 3 | Put yogurt and 2 tbsp butter in the yeast mixture. |
| 4 | Knead well and leave it aside for 3-4 hours, in a warm place until doubled in size. |
| 5 | Punch down dough and divide into 8 balls. |
| 6 | Let it rest for 10 minutes. |
| 7 | Roll out each ball in the shape of traignles or make a round disk. |
| 8 | Then pull on one side to make a teardrop shape. |
| 9 | Mix together 1 tsp ghee or butter, poppy seeds and sesame seeds. |
| 10 | Spread a little of the above mixture on each naan. |
| 11 | Place them on a baking tray. |
| 12 | Cook in a preheated oven (375°F/ 190c/ gas mark 5) for 4-5 minutes until brown specks appear. |
| 13 | If the naan is not brown enough then put under a preheated grill for a minute or two. |
| 14 | Variation: badami naan brush each sada naan with oil or butter before baking them. |
| 15 | Sprinkle almonds and white sesame seeds on the greased side of every naan. |
| 16 | Cook in a preheated oven, for 4-5 minutes |
