Simple Naan / Flatbread (Plain)

Another Ready Steady Cook recipe as yet untried but stored here for safe keeping. This looks lovely and simple but a gread side dish for a plethora of recipes. 22.06.07 I made this for dinner tonight and it was really good. I love the simplicity of it - there's no yeast involved - no resting or leaving to rise. You really can bash them out in a few minutes while the rest of your dinner is cooking. My picky other half really enjoyed them because it's simple yet tasty recipe and made a change from our normal dinner carbs. The mixture definitely serves two (either one massive naan or two smaller ones) and was nice and easy to make. I've added a couple of adjustments from the original ingredients listing -- 1/2 tsp baking powder and melted butter to brush on at the end. To be honest, even with the addition of the baking powder they didn't really puff up as much as I might have liked, but they were still surprisingly light. When I made them I also popped about a teaspoon of garlic paste in which gave a really nice, subtle garlic flavour. Next time I will probably try some other additions as well - perhaps some herbs, lemon or chilli, or I might use a flavoured butter instead.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 150  g plain flour
• 1  tablespoon olive oil
•  water (to bind)
• 1⁄2 teaspoon baking powder
•  melted butter (optional)

Directions

1. In a medium-sized bowl, combine flour, baking powder, olive oil and enough water to bind (add it slowly to be sure, but you can always add a bit more flour if it's too sticky).
2. Take half the mixture (a quarter if you'd prefer smaller naans) and roll into a ball.
3. Dust a chopping board with flour and roll out flat into a naan shape (or the shape of your choosing!).
4. Cook on a hot skillet / frying pan for 1-2 minutes on each side (I use a few squirts of 1 cal cooking spray and a frying pan).
5. Once cooked brush naan with a little melted butter if desired.
6. Repeat process with remaining naan mixture.