Naans (Tawa/Stove-top Version)
Mix the dry ingredients, make a hole in the center and add the oil and yoghurt. Then gradually add the warm milk a little at a time and knead to form a very soft dough, but not sticky. Knead well and then apply a light layer of oil and cover, then set aside for an hour or two.
Once it's risen, knock the dough down and divide into 4-6 balls of equal size. Roll each one out and place on a floured surface. You can make it as thick or as thin as you like, It will swell up a bit during cooking so I normally roll it out to a bit more than quarter inch thickness.
Heat the tava, then place a naan on it and cover with a lid. Let it cook for 2-3 mins on medium to low heat, then uncover and check. If it has started forming bubbles, gently check the bottom and if it has started browning, flip it over and let it cook on the other side as well. You can cover it again if you like, it helps conserve moisture in the naan so that the result is extra soft.
Once browned to your satisfaction, remove, brush with some melted butter and place in a hotpot or cover with a cloth to keep warm until serving.
Enjoy with your meal!!