This quick rise version of naan takes a minimal amount of time, replacing the yeast with fast-action baking powder. Use them on the barbecue as a base for vegetarian pizzas or for accompanying a traditional curry.
Sift together the flour, salt, baking powder, baking soda and sugar. In a separate, smaller bowl, whisk together the milk and butter. Create a well in the middle of the flour mixture and pour the milk mixture into it.
Combine the wet and dry mixtures together thoroughly, continuing to knead for 6 to 7 minutes, or until the dough is elastic.
Cover with a warmed, damp tea towel and place in a warm area of the kitchen for 10 minutes.
Divide the dough into 6 pieces. Lightly flour a clean flat surface and roll out each piece into an elongated shape.
Heat a frying pan over medium-high heat and add a touch of oil, only enough to coat the surface.
Cook each piece of dough in the hot frying pan for 2 to 3 minutes on each side, or until browned. During this time, the dough should rise as air pockets are filled with steam.
Remove and cover lightly with a damp tea towel until ready to serve.