If baking, preheat oven to 220°C
Sift all the dry ingredients
Add the yoghurt, butter or oil, and two thirds of the milk, then add the remaining milk gradually until a soft dough forms. Turn dough onto a floured surface and knead for 4-5 minutes until a smooth surface appears.
Alternatively use your food processor: place the dry ingredients into the food processor, mix for a few seconds, then add the yoghurt, butter or oil, pour in the milk whilst mixing until a soft dough forms. Mix for about 1 minute.
Turn dough out onto a floured board.
Shape the dough into a sausage and cut it into even portions. Shape the portions into ball shapes, I like the size to be just a little larger than a golf ball. You can make a larger shape if you want to replicate Indian Naan bread.
Now shape each ball onto a flat round and roll it out to a circular or oval shape about 3mm thick
Place breads on greased baking pans and bake at 220°C for 6-10minutes or until they are slightly puffed and pale golden
Pre-heat a flat or ridged griddle or frying pan. Paint the surface of the bread with canola or sunflower oil, place the oil side down and cook until the large blisters appear on the surface and the base is golden, brush the surface and turn the bread to cook the other side.
I tend to always grease the food, rather than the pan. You use less oil and there is less chance of the oil over-heating in the pan.
I prefer the griddle method, despite it being time consuming. The flavour seems to be better.
After cooking you may brush the surface with herb or garlic butter.
Another flavour option is to add mustard seed or spices to the mix before adding the liquid, if you use the food processor, add them last to prevent herbs or spices from breaking up.