From "The World Atlas of Food" (A Gourmet's Guide to the Great Regional Dishes of the World) 1984, Exeter Books, Distributed by Bookthrift(Simon & Shuster) Isbn 0-671-07211-0

Traditionally cooked in a tandoor, a large clay oven, this North Indian bread gets its teardrop shape from being stuck on the wall of the oven and stretching while it cooks.

Makes 4 Naans

Sift the flour, salt, sugar, baking powder and soda into a bowl. In another bowl, mix together the egg, yogurt, 4 Tbl. Of the milk and half the ghee or melted butter. Make a well in the center of the flour mixture. Pour in the liquid mixture and work into the flour until the mixture forms a dough. Knead the dough on a lightly floured surface for 15 minutes, or until it is smooth and elastic. Dust with flour if the dough is sticky. Pat the dough into a ball and put it into a bowl. Cover the bowl with a damp cloth and set it aside in a warm, draft-free place for 3 hours.

With floured hands, divide the dough into 4 equal pieces. Shape them into balls. Flatten the balls and then pat and pull them into flat oval shapes about 6 inches long.

Preheat the oven to 450 degrees. Brush one side of the naans with the remaining ghee or melted butter and the other side with the remaining milk. Sprinkle the sesame seeds over the naans. Place the naans on baking sheets and bake for 5 minutes or until they are golden and firm to the touch. Remove from the oven and turn the naans over and brown them under a hot broiler. Serve hot.

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