Kneaded yeast dough baked into puffed flatbreads topped with poppy seeds.

Steps

1. Sift flour, sugar, baking powder and salt.
2. Warm the milk and yoghurt, and mix the yeast, butter and egg.
3. Make a depression in the centre of the flour and pour on the mixture a little at a time until all is absorbed.
4. Knead well for 15 min. until smooth and springy, adding a little more flour if dough is sticky.
5. Cover and leave to rise until doubled in size.
6. Divide into eight portions and roll into balls with well floured hands.
7. Cover and set aside for another 15 min.
8. Flatten each ball into a thick pancake with the help of a little flour, by tossing from one palm of the hand to the other.
9. Brush tops with melted butter or egg yolk and sprinkle with poppy seeds.
10. Bake in a very hot oven (450°F – Regulo Mark 8) for about 10 min. The nan should puff and brown. An alternative method is to cook on a hot griddle (tawah) and when one side is done, place raw side up under a grill.