Sieve flour, salt, soda bicarb and baking powder together. Make a well in the centre. Mix sugar, curd and milk well. Add a little water if require to the curd- milk mixture. Pour this mixture over the seived flour to bind to a soft dough. Cover and keep aside for at last 10 minutes. Again punch the dough by using oil and keep it aside, covered for fermentation for atleast 2 hours. Divide the dough into eight equal sized portions. Roll them into balls and flatten each with the palm to give it a round thick chapati like shape . Then stretch on one side to form an oval- shaped naan. Bake in hot tandoor till done. Similarly prepare the remaining naans.
Combination: Naan - Butter chicken masala / Paneer butter masala