Sift together the flour and salt. Make a well in the
flour and gradually add the yogurt mixture.
Knead the flour 15 to 20 mins until smooth and
elastic. Brush dough with some of the remaining
butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had
risen to twice its size.
Dust hands with flour. Knead the dough again for a
few mins and divide into 8 balls. Roll each ball into
a 10-in pancake. Pull each pancake gently to give it
an oval shape. Cover with damp cloth 20 mins.
Heat a griddle until very hot. Mix the remaining 2
tbs butter/oleo with poppy seed. Brush one side of
each nan with the mixture and the other side with warm
water.
Place the warm-water side on the griddle for 1/2
minute. Remove from the griddle and place nan under
broiler for about 2 mins. Serve with curries and
tandoori dishes.
