Naan

Indian Flat Bread
2 c flour
1/4 unflavored yogurt
1 egg, slightly beaten
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/4 stp baking soda
1/2 c milk
Ghee or vegetable oil
Poppy seed

Mix all ingredients except milk, ghee and poppy seed.  Stir in enough milk to make a soft dough.  Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts.  Flatten each part on lightly floured surface, rolling it into a 6x4 inch leaf shape about 1/4 inch thick.  Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450.  Remove hot cookie sheets from oven; place breads on cookie sheets.  Bake until firm, 6-8 minutes.

From Betty Crocker International Cookbook.  So much better than store bought!