Recipe for cooking indian flat bread

Recipes from India :: Indian Nans and Parthas

2 c. flour
1/4 c. plain yogurt
1 egg, slightly beaten
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. milk
Ghee or canola (or other 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 mins. 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 6 x 4-in. leaf shape (round at one end, tapered at the other) about 1/4-in. thick. Brush with ghee; sprinkle and distribute with poppy seed.

Place 2 cookie sheets in oven; heat oven to 450 degrees fahrenheit. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6 to 8 mins.