Sieve flour and add slat and aniseed.
Rub in the butter till the mixture is crumbly.
Then gradually add the lukewarm milk and beaten egg.
Finally, add yeast and knead thoroughly.
Leave to rise until double in size.
Make balls of the dough and roll out to 3/4 inch thickness.
Leave all Nan to rise further until again double in size.
Deep fry in hot ghee until brown on both sides.Remove and drain.
Cover each Nan with a piece of sliver paper before serving.
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