Naan Bread

I had this recipe in oz/g and have tried to convert ... hopefully it works. This recipe isn't completely authentic, but it tastes pretty good.

Ingredients:
14oz/397g (3 1/8 Cups) all purpose flour
1/3oz/9g (3 tsp) instant dry yeast
6 fluid oz/180ml (3/4 C) water
2 fluid oz/60 ml clarified butter, plus more as needed (there is a good tutorial for clarifying butter here: http://allrecipes.com/howto/clarifying-butter/detail.aspx)
2 oz/57g (a little less than 1/4 C) plain yogurt
1 egg
1 oz/ 28g (2 heaping Tbs) sugar
1 1/2 tsp /7.50g salt
2 Tbs/ 12 g poppy seeds or black onion seeds

1. Combine flour and yeast. Add the water, butter, yogurt, egg, sugar and salt and mix on low speed for 4 minutes. Dough should be elastic, but still wet.
2. Let rise till doubled, about an hour.
3. Divide the dough into 8 pieces. Pre-shape into rounds. Let the dough rest, covered for 15-20 minutes.
4. Gently stretch each piece of dough into a round 7inches in diameter, so that the center is 1/4 inch thick and the border is a little thicker. Pull one edge out to elongate each round slightly, creating a teardrop shape.
5. Place the breads on parchment -lined baking sheets (air-bake sheets work very well), brush them with butter and sprinkle with seeds on top.
6. Bake the naan in a 425 degree oven until golden brown and puffed, about 10 minutes. Cool completely on racks.  If you are baking on a regular baking sheet, you may need to reduce the temperature or turn the bread halfway through baking so that one side of the bread doesn't turn out too dark.

Contributed by Tess Douglas