My 12yo heard about this most excellent recipe, which produces a stack of warm, fluffy flatbread in the same time it takes to cook a pot of rice.
I often hand this job entirely to the 12yo to do. I just swoop in at the 11th hour to supervise the frying bit.
1 cup self raising flour (regular or gluten free)*
½ cup Greek yoghurt (coconut yoghurt and sour cream work also)
Pinch salt (optional)
In a large mixing bowl, combine all ingredients and mix until combined - no kneading necessary! My kids like to use their hands for the mixing bit.
Now look smugly at the big ball of dough you've made, and give it a pat :)
Lightly flour a cutting board or kitchen surface. Sprinkle a little extra flour on the ball of dough, and transfer onto the floured surface. Press the ball of dough into a disc and cut into 6 even(ish) pieces. Use a rolling pin or an empty glass bottle to flatten each piece of dough til they're about 1cm thick and vaguely oblong or round.
Heat a large, preferably non-stick frypan on medium heat. When hot, place a piece of naan in the dry pan and cook for about 2 minutes, before flipping and cooking for another minute.
If desired, brush the tops of the naan bread with melted ghee, butter or oil.
*If you don’t have self raising flour, the maths for making your own is pretty user friendly: 1 tsp baking powder to 1 cup plain flour.
WAIT, WHAT DO I DO WITH THE LEFTOVERS?
If you have leftover naan (lol, I've never experienced this phenomenon but you never know) you can refrigerate it or freeze it for later.
Place the wrapped, sealed naan in the fridge or freezer, where they'll keep beautifully for 3 days in the fridge or 6 months in the freezer. To reheat, pop it in a dry, moderately hot pan (or sandwich press!) for a minute or 2 on each side. No need to defrost before reheating.
PIMP MY RECIPE:
For Garlic Naan, drizzle cooked naan with garlic oil, or if using fresh garlic do the following:
Fry the first side, flip it over and brush lightly with olive oil and sprinkle with about 1/4 tsp freshly minced garlic. Flip the garlic side of the naan onto the cooking surface for about 15 seconds (just until the garlic adheres to the naan. You don't want to burn the garlic.)
When mixing your dough, add a handful of sultanas or raisins, some dessicated coconut and flaked almonds.
Drizzle cooked naan with a little olive oil and chopped herbs, like coriander, mint and parsley.