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1
Combine the water, yeast and 1 teaspoon of sugar in a small bowl and stir until sugar is dissolved.
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2
Set aside for 10 minutes, or until the mixture is frothy.
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3
Meanwhile, in a medium bowl, combine the yogurt, remaining 2 teaspoons of sugar, the egg, 1/4 cup of ghee and salt and stir until smooth.
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4
Stir in the yeast mixture.
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5
Place 2 cups of the flour in a large bowl.
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6
Pour in the yogurt-and-yeast mixture and stir until smooth.
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7
Gradually stir in more flour.
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8
When the dough becomes too difficult to stir, begin kneading, incorporating flour until you have a stiff dough.
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9
(You may use slightly more or less than the 3 1/2 cups of flour.)
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10
Knead for 10 to 12 minutes more, or until the dough is elastic.
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11
Grease a large bowl with ghee.
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12
Add the dough, turning to coat it all over with ghee.
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13
Cover with a cloth and leave the dough to rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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14
On a lightly floured surface, knead the dough briefly; shape into 8 balls of equal size.
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15
Cover with a cloth and allow to rest 10 minutes.
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16
Preheat the oven to 450 degrees and place 2 ungreased baking sheets inside.
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17
Pat the balls into disks that are slightly thinner in the center than at the edges and about 4 inches in diameter.
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18
Holding one edge, pull the opposite edge outward, forming a teardrop shape that is 6 to 8 inches long and 3 to 4 inches wide at the wider end.
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19
Brush each nan with ghee and sprinkle with poppy seeds.
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20
Divide the loaves between the 2 hot baking sheets and bake for 10 minutes, or until the breads are golden and puffy.
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21
(If they do not brown quickly enough, run them briefly under a preheated broiler.)
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22
Serve warm or at room temperature.
