Poppy seeds for sprinkling

1 egg

½ tsp salt

2 ½ tsp baking powder

1 tsp saunmf (fennel)

1  cake compressed yeast (20g)

Mix egg, ghee and sugar and beat well together.  Add remaining ingredients and mix.  Add as much flour as is needed to make soft spongy dough.  Cover and leave to rise for 1 ½ hours.  Divide dough in 6 portions, and roll each out to 10 mm thick rotla.  Smear top with beaten egg, sprinkle with khus-khus and tal.  Fry each naan in deep oil over moderate heat till golden brown. Caution:  Do not turn naan over.  Ladle hot oil from sides of pan, over top of naan till it puffs, hardens and browns.