---------- Recipe via Meal-Master (tm) v7.07
  Categories: Indian, Vegetarian, Breads
    Servings:  8
     1/2 c  Yogurt                              2 ea Eggs, lightly beaten
     1/2 c  Milk                                3 pk Dry yeast (1 pack=10 oz)
     1/2 ts Baking soda                         3 c  White flour
       1 ts Sugar                             1/2 ts Salt
       4 tb Butter/oleo                       1/2 ts Poppy seed
   Warm yogurt and stir in milk, until thoroughly mixed.  Remove from heat.
   Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.
   Sift together the flour and salt.  Make a well in the flour and gradually
   add the yogurt mixture.
   Knead the flour 15 to 20 mins until smooth and elastic.  Brush dough with
   some of the remaining butter/oleo.  Cover with a warm, damp cloth and set
   aside in a warm place for 3 hours until the dough had risen to twice its
   Dust hands with flour.  Knead the dough again for a few mins and divide
   into 8 balls.  Roll each ball into a 10-in pancake.  Pull each pancake
   gently to give it an oval shape.  Cover with damp cloth 20 mins.
   Heat a griddle until very hot.  Mix the remaining 2 tbs butter/oleo with
   poppy seed.  Brush one side of each nan with the mixture and the other
   side with warm water.
   Place the warm-water side on the griddle for 1/2 minute.  Remove from the
   griddle and place nan under broiler for about 2 mins.  Serve with curries
   and tandoori dishes.