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1
In glass measuring cup, combine yeast, sugar, and water and let sit for 10 minutes.
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2
In the meantime, mix flour, baking soda, and baking powder in large bowl.
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3
Whisk together the yeast mixture, yogurt, and milk and stir into dry ingredients.
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4
Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes.
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5
Place dough in an oiled bowl and cover with plastic wrap.
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6
Leave at room temperature until doubled in size, about 2 hours.
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7
In large saute pan, sautee onion, cumin seeds, and cardamom over moderate heat for 10 minutes, stirring every minute, until reduced and golden brown.
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8
Remove dough from bowl and turn onto a well-floured surface.
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9
Knead briefly and divide dough into 12 equal portions.
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10
Roll into 1/4 inch thick ovals, approximately 6 inches wide.
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11
Heat a cast-iron skillet over moderately high heat.
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12
Sprinkle each portion with poppy seeds and press them into the dough.
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13
Brush the dough with melted butter and place in a skillet.
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14
Cook for about one minute, until the dough puffs up.
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15
Flip the bread, cover the pan, and cook for one more minute.
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16
Remove from the pan and brush both sides with butter and sprinkle with salt.
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17
Preheat the broiler.
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18
Place naan on a baking sheet and top with caramelized onion.
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19
Broil in the oven for 2 minutes, until naan turns golden brown around the edges.
