Naan

2 cups plain flour
1/2 tsp baking powder
1 tsp salt
1 tsp sugar
1 tsp active dry yeast
2/3 cup milk
2/3 cup yoghurt
1 egg, beaten
2 tsp poppy seeds

Sift flour, baking powder, salt and sugar into a bowl. Mix yeast to a paste with a little milk. Beat yoghurt into remaining milk and heat until lukewarm. Stir in east paste. Add mixture gradually to the flour and mix to a dough. Knead well, then ad egg and knead again. Cover dough with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size. Break dough into 6 - 8 pieces, approx 6cm in diameter. Roll into balls and flatten in the hand. Dip fingertips into the poppy seeds and press into the naan. Place on baking sheets and bake in preheated hot oven 230C for 12 mins or until naan are puffed and blistered. Serve hot.