Melt your butter gently in a pan on the hob. Stir in the milk.

Mix together your flour and salt. Add the butter/milk mix and stir well until a ball of dough is formed.

Knead your dough well for a couple of minutes until soft and pliable. Leave for 30 minutes to stand (this is not necessary but means the dough is slightly easier to work with)

Flour a clean side of worktop and roll a small amount of the dough between your hands - a little larger than a golf ball.

Heat a dessertspoon of oil (I use olive) and a small knob of butter in a large heavy-bottomed frying pan on a medium heat.

Roll out the dough with a rolling pin until nice and thin, almost as thin as a store-bought wrap. Leave thicker for a more naan-esque bread.

Transfer to your pan and cook until golden and bubbly on top, about 4 minutes on each side.

If you're cooking a batch, transfer on a plate covered in foil to an oven heated to 100 degrees c so they stay delicious and warm