Soft Yeast-Raised Naan

Start by combining warm water, sugar and yeast in a small bowl. Stir until the yeast dissolves completely and let it sit for 5-10 minutes, or until it starts to bubble and foam.

Combine the warm milk, yogurt and melted margarine in a separate bowl. Then, mix it with the flour, salt, baking powder and poppy seeds in a large bowl. Pour the yeast/milk mixture into the flour mixture all at once and use your hands to work it in until just combined. Continue mixing, adding more flour or water as needed, until the dough starts to come together and leaves the sides of the bowl.

Knead the dough for 6-8 minutes, or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, turn to coat with oil, cover with a damp cloth and let it rise in a warm place for about 4 hours, or until it has doubled in size.

Preheat your oven to its highest temperature setting of 550 degrees F (285 degrees C). Place a large pizza pan or iron griddle on the middle rack of the oven and preheat it. Also, preheat your broiler.

Punch down the dough and knead it briefly to release any air bubbles. Divide the dough into six equal pieces and shape them into balls. Place the balls on an oiled plate, cover with lightly oiled plastic wrap and let them rest for 10-15 minutes. Roll out each ball into a long, thin shape about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of the bread pieces on it.

Bake the first loaf in the oven at 550 degrees F (285 degrees C) for about 4-5 minutes, or until it's puffed and has brown spots. Transfer the loaf to a wire rack and return the pizza pan to the oven to keep it hot. Place the first loaf under the broiler until it develops a crispy, 'charcoal' surface. Wrap the finished bread in a towel and bake the remaining loaves one at a time, or two at a time if your pizza pan is large enough.