Indian flat bread or Naan, is served with nearly all types of Indian food. And it is absolutely delicious.
It takes time in preparing, but it is worth it.

Ingredients:

2 1/2 tsp dried yeast
60 ml warm water
2 tsp sugar
2/3 cup (160 ml) milk - room temperature
190 ml low-fat yoghurt - whisked
1 egg, beaten
30 ml butter - melted
4 1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
extra flour for dusting
2 Tbsp oil
2 tsp poppy seeds

Mix the yeast, warm water and sugar in a bowl and let it stand for 3-4 minutes until it becomes frothy. Mix together the milk, yoghurt, egg and melted butter and set aside. In a separate mixing bowl sieve together the flour, baking powder and salt. make a well in the center and add the yeast and the milk and yoghurt mixture. Fold in all the ingredients and then knead until smooth. Cover the bowl tightly with foil or 'clingfilm' and place it in a warm place for 45 minutes to 1 hour, or until the dough has almost doubled in volume. Preheat the oven to 200C.

Divide the dough into 8 equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or 'clingfilm'. Take one round, flatten it slightly with your fingertips and roll it on a floured board with a rolling pin. Pull one edge to give the naan a tear shape, which should be about 24 cm long and about 15 cm wide at the widest point. Brush the top surface with a little oil or melted butter, sprinkle with a few poppy seeds and place on a greased baking tray. Roll all the naans and bake in preheated oven for 10-12 minutes. Wrap in napkins to keep warm and serve hot.