Sift the flour into a bowl. Place milk in a small pot and warm slightly. Remove from heat. In another bowl combine the egg, salt, sugar, baking powder, yeast, 2 tablespoons oil, yogurt, and 5 tablespoons of warm milk. Mix well. Pour mixture over flour and rub it in with the hands. Add 1 tablesppon of warm milk at a time to the flour, and begin kneading. Add up to 6 tablespoons or enough so that all the flour adheres and kneads easly. Knead well for about 10 minutes or until dough is elastic. Form into a ball, brush with oil, cover with damp cloth, and leave in a warm place to rise. If the temperature is above 80 degrees it should take only 2 hours. Otherwise it may take about 3 hours. Preheat broiler to about 550 degrees. Knead the dough again for a minute or two and divide into 6 balls. Flatten the balls one at a time, keeping the rest covered, and stretch then and pat them with your hands until you have a teardrop shape about 11 inches long and 4 inches wide. Do all balls this way, placing 2 naans on each baking sheet as you do so. Cover with moistened cloths and leave for 15 minutes in a warm place. Remove moistened cloths. Brush the center portion of each naan with water leaving 1/2-inch margin. Sprinkle the center portion with the onion seeds. Place sheets under the broiler, about 2 1/2 - 3 inches away from the heat and broil quickly for about 2 1/2 minutes on each side or until lightly browned.