Sift the flour, sugar, salt, and baking powder into a large bowl.
Whisk the milk and 2 tablespoons of vegetable oil together in a separate bowl.
Pour the liquid into a well in the flour and mix until a soft dough forms.
Knead the dough for 8 to 10 minutes until it becomes smooth.
Rest the covered dough in an oiled bowl for 15 minutes in a warm place.
Divide the dough into five equal balls.
Preheat the grill to medium and heat a heavy baking sheet on the upper shelf.
Roll each ball into a thin teardrop shape and press your chosen toppings into the surface.
Grill the naans on the hot sheet for 1 to 2 minutes per side until browned.
Brush with melted butter and serve immediately.