Basic and Authentic Naan

For years I'd searched unsuccessfully for a naan recipe that bore some
resemblance to those fine breads made by our sub-contintental brothers and
sisters. But, to my dismay, nothing online came close. Thanks to a very helpful
local Indian grocer, I now have a great, authentic and simple naan recipe.


300g sharps or maida flour (this is a normal wheat flour which has been milled to
a "sharps" or ultra-fine consistency and is the key to the recipe)
1 cup water
1 Tbsp oil (I used canola, but any light oil like vegetable, sunflower or peanut
would be fine)

As with bread-making, make a pile of flour on your bench or large board and work
a well into the middle. Pour a little water and the oil into the well and work
the flour in (you can use your fingers, I use a fork to avoid the sticky-stick).
As you mix, add water a little at a time. The dough when mixed should be smooth
and soft, softer than regular bread dough but still reasonably dry; if you have
wet scone-like dough, you need to add a little more flour and keep kneading. Cut
in 4 equal pieces and roll out thin and flat, no more than a few mm thick. Make
sure your naan will fit in the pan without it folding over, or else it'll be all
doughy in those doubled up areas. Yurk.

Bring a large pan to a moderate to high heat. Carefully place naan in pan. Some
recipes say use oil in pan, but I don't..there's no oil on a tandoor wall, so why
use it in a pan? After a few minutes the naan will bubble. Once you can smell it
cooking, turn it over and do the other side.

That's it! Lots of people like to flavour their naan with garlic or whatever and
you can go wild, but this is you starting point. This recipe serves 4.

Namaste.


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