Instructions: This simple recipe reproduces in your own kitchen the moghul bread that is traditionally baked in the Indian clay oven (tandoor). The results are as good as they can be without the sweet wood coal and earthy clay aromas.

1. Put the flour in a mixing bowl.

2. Heat the milk with the butter in a small saucepan over low heat until the butter melts and the milk is warm (100 F). Stir in the yeast and the sugar.

3. Pour the milk mixture over the flour. Mix and knead until you have a soft-satiny dough (about 15 minutes). Cover and let the dough rest in a warm place for 4 hrs or until it has risen.

4. Preheat the oven to 500 deg F.

5. Punch down the dough first, then knead again for a minute and divide into eight portions.

6. Roll each portion into a neat ball and, using a rolling pin, spread it into a 5" round. Using your hands, stretch the round into an oval-shaped form like a large teardrop. Place the rolled and formed breads on an ungreased cookie sheet, a few at a time. Bake in the middle level of the oven for 3 min or until baked. They will look like Middle Eastern pita bread.

7. To give the nan an attractive appearance, place the cooked breads under the broiler of the oven for a few seconds until the top develops a few brown spots. Keep them warm, covered, while you bake all the breads.

Note: for a more authentic look and flavor, bruch each formed nan with water and sprinkle wiht 1/16 teaspoon black onion seeds (kalaunji) or 1/4 tsp sesame seeds before baking.

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