Sift the flour, sugar, salt and baking powder into a medium-sized bowl.
In a jug whisk the milk and oil together and pour it into the flour mix.
Slowly mix it all together then knead for 8 to 10 minutes. Adding an extra sprinkling of flour if the dough is too sticky.
Leave the dough to relax for 10 - 15 minutes in a warm place.
Divide the dough into 5 equal sized balls.
Preheat your grill to medium and place a lightly oiled baking sheet under it so it heats up as well.
Roll the dough balls into shape, traditionally they should be teardrop shape but it doesn't matter what shape they are. As long as they are thin, no more than a few millimetres thick.
Sprinkle over any topping you may be using and lightly press them into the dough.
Place them on the heated baking sheet, one at a time or all together depending on the size of your grill and bake them under the heat. Turning them over after 1 to 2 minutes, once golden, to toast the other side for a few seconds.
Take them out from under the grill and brush them with a little, melted butter and eat immediately.
These do keep for 24 hours if kept in an airtight tin. But reheat in the oven for a few minutes before consuming.