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GoatandTricycle-
When I lived in Haringey I used to pick up a stack of them on Saturday mornings with some of those long green peppers and tomatoes, come home after a cycle and have it all with eggs and coffee. The biz.
This is pretty similar to what I do - they certainly look roughly the same: https://www.youtube.com/watch?v=QKlH8K0uMvQ
They're thick, so I tend to tear pieces off and use for dipping rather than wrapping, but just roll it thinner and I think you'd get what you're after. Don't skimp on warmth for the yeast activation - sometimes if it's cold or I'm rushing they come out a bit chewier and less fluffy (probably better for wrapping now I think of it).
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This naan place in Finsbury Park is great
CYOA
jv
amey
I made a batch last night. Sort of similar to bazlama.
Yeast, flour, sugar, yoghurt, olive oil, salt, warm water.
Bit of a faff the first couple of times you make them but the dough keeps for a bit and once they're cooked they can be stored in a ziplock and reheated well. Considerably tastier than anything else I could find with a similar brief. I've tried frying, putting under a grill and barbecuing. All worth exploring.