Heat the butter, milk, sugar and salad oil until the butter has melted and the milk is tepid.
Put the other ingredients together in a bowl and make a soft dough, pouring in the milk mixture to keep the dough soft.
Knead for 15- 20 minutes.
Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
Split the dough into as many portions as you want and roll out into rounds and place on a floured tray near the cooker and keep covered.
Heat a heavy-based frying pan over moderately high heat.
Brush the pan with melted butter and toss the naan into the pan and let it fry for 2 minutes.
Meanwhile brush the top with more melted butter.
Turn the naan bread over and cook for a further 1 1/2 minutes.
Brush the cooked side with more butter.
When cooked place in tin foil to keep warm.
Keep in tin foil if you wish to freeze them; place in a moderate oven to heat through.
Cooking time of 4 minutes is for each naan bread, not total cooking time.
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