Naan Bread

Beat the egg with the salt, baking powder, sugar, yeast, half the butter and yogurt.

Stir in the flour, adding the milk gradually. Knead until smooth, cover and leave in a warm place until doubled in size.

Knead for a minute and divide into 6 balls. Flatten and roll the balls into teardrop shapes. Leave for 5-10 minutes.

Brush with the remaining butter, sprinkle with the seeds, grill for a minute on each side and serve.