Naan

Combine the salt, sugar, baking powder, oil and flour in a bowl. Add the milk and wet the flour using your finger tips. Use some extra milk if there is any leftover dry flour bits. Clump together a rough dough. Cover and rest for 10 mins.

SaltSugarBaking PowderOilMaidaMilk

Once rested, knead the dough for 2-3 mins until it is non-sticky and smooth. Dust some dry flour, if needed. Cover and rest again for 10 mins.

Roll out the dough into a log and cut into even sized pieces. Roll each piece into roundels.

Using some flour to dust, roll then into slightly thick and medium sized discs and elongate one side to make the characteristic cycle seat shape of naans. You can add toppings of your chioce and gently press it to stick on the dough. Apply water on one side and stick it on a cast iron/ steel pan that has been pre-heated. Allow bubbles to develop for a few seconds and then upturn the pan carefully over an open flame to cook the top and develop the characteristic char marks. Apply ghee/ butter and release it using a spatula from the pan. Serve hot.