Preheat the oven to 200'C.
Mix the dry ingredients together.
Whisk together the milk and yogurt.
Place the flour in the mixing bowl of a stand mixer.
Make a well in the middle of the flour and add the yogurt and milk mixture all at once. Use the dough hook attachment and start on a slow speed. Once the mixture is fully combined, increase the speed and knead the mixture for 5 minutes. Remove the mixture from the bowl and shape into a ball. Place inn a lightly oiled clean bowl, cover with clingfilm and leave to prove until doubled in size. This should take around 30 minutes.
When doubled in size, tip the dough out onto a lightly floured surface and press with your fingertips to remove the air. Portion the dough into 50g balls.
Flour the surface and roll out with a rolling pin until roughly 3mm thick and into an oval shape.
Heat a pan until very hot and colour the naans on each side for 30 seconds. Transfer to the oven for 3 minutes to finish of the cooking.
Remove from the oven and allow to cool on a cooling rack. Brush lightly with sunflower oil.
«Flavour your dough with ground cumin for a more interesting flavour.»