Sift the salt, flour and baking powder into a large bowl. In another bowl, mix the sugar, milk, eggs and half of the oil together. Pour the milk mixture into the center of the flour mixture and knead together. If it's a little dry add a little cold water. The dough should be soft and pliable.
Add the remaining oil and knead again, then cover for 15 minutes. After 15 minutes knead the dough once again. Cover and set aside for 2 to 3 hours.
About half an hour before the naan is needed, preheat the oven to 500 degrees F and put a lightly greased pizza stone into the oven.
Divide the dough into balls and allow to rest for 5 minutes. Then shape them into flattened ovals and put on top of the baking stone. Bake the dough until puffed and is cooked through, about 8 to 10 minutes depending on thickness. Remove from the stone to a serving platter and serve hot.
Recipe courtesy of Robert Irvine