Ingredients

• 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)

Directions

1. As with bread-making, make a pile of flour on your bench or large board and work a well into the middle.

2. 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).

3. 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.

4. Cut in 4 equal pieces and roll out thin and flat, no more than a few mm thick. Make

5. sure your naan will fit in the pan without it folding over, or else it’ll be all doughy in those doubled up areas.

6. 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

7. cooking, turn it over and do the other side.

8. 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.

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