MMMMM----- Meal-Master Recipe via Home Cookin 2.8
       Title: Naan (yeastless) India
  Categories: Home Cookin,
       Yield: 4
       4 c  flour
       1 tb sugar
       1 tb baking powder
     1/4 ts baking soda
     1/2 ts salt
       2    egg
       1 c  milk
       4 tb ghi (ghee)
   In a deep bowl, combine the flour, sugar, baking powder, baking
   soda and salt, and stir with a large spoon or fingers until well
   mixed. Make a shallow well in the center, drop in the eggs, and
   stir them into the
   flour mixture. Stirring constantly, pour in the milk in a slow,
   stream and continue to stir until all the ingredients are well
   Gather the dough into a ball and place it on a smooth, slick
   such as a jelly roll pan or marble slab. Knead the dough for
   about 10
   minutes, until the dough is smooth and can be gathered into a soft,
   somewhat sticky ball. Sprinkle a little flour over and under it
   time to time while kneading to cut down on sticking.
   Moisten the hands with a teaspoon of ghi, gather the dough into a
   and place it in a bowl, cover with a towel, and let the dough
   rest in a
   warm, draft-free place about three hours.
   Slide two large ungreased baking sheets into the oven and preheat
   oven and the pans to 450. Divide the dough into six equal portions.
   Moistening the hands with ghi occasionally, flatten and form each
   portion into a teardrop-shaped leaf, wide at the base and tapered
   at the top. Each leaf should be about six inches long and 3-1/2
   across at its widest point, and about 3/8 thick. Arrange the
   bread leaves side by side on the preheated baking sheets and bake
   them in the middle of the oven for six minutes, or until they are
   firm to the touch. Slide the leaves under the broiler for a
   minute or so to brown the tops lightly.
   Serve hot or at room temperature.