Sieve together dry ingredients into a large rimmed plate.
Add butter curds, oil and crumble with fingers.
Add milk a little at a time, till a soft pliable dough is formed.
Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa).
Apply water on the top part with hands Invert naan and stick to griddle.
Invert griddle and roast over the gas flame directly.
Wait till the Naan puffs up
Remove from flame and serve hot with a big dollop of butter on top