Add sugar and yeast into the warm milk and set aside for 25 mins.
Sift together flour and salt in a large bowl.
Make a hollow in the centre and add the yeast mixture, butter and yoghurt.
Mix and knead well. Set aside for 4 hours in a warm place.
The dough should double in size.
Punch down the dough with your fist and divide into 16 balls.
Flatten and roll out each ball into a triangle shape.
Spread a little ghee on each naan.
Place a few naans on a baking tray and bake in a pre-heated oven at 190 degree C for 5 mins until cooked and light brown in colour.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.