I don't have a naan recipe, but I have a chappati recipe which is excellent.
Chappati flour (or white mixed with wholemeal about 80:20) White flour will do when stuck, plain.
Salt
Boiling water.
Get yourself a mixing bowl, add the flour and salt and then using a mixing spoon add the boiling water and mix it through with the spoon. You want to get a typical dough type mix so keep mixing until you get there, add more water if necessary. When you have done the start then get your hands in there (chefs hands helps) and mix the dough by hand, you don't want to develop gluten with this mixing, you are just mixing.
Get it to a stage where it is not sticking to the hands.
Tear off a ball about the size of a golf ball and then roll it into a ball, then put it on a floured surface and roll it out to make a small disk, you want it down to about 3mm thick ymmv.
Put a non stick pan on the hob and heat it up, once it's hot enough to cook whack your raw chappati onto the pan and cook one side then the other, you need to turn it now and again to stop it burning in one spot. The chappati should balloon up but this will go down once it cools. I tend to stack them on foil and cover it over. This makes delicious soft chappatis that won't tear too easily as the hot water has already cooked the dough out a good bit at the start.
They should end up looking something like this
(http://loseurself.com/wp-content/uploads/2013/10/IMG_0244.jpg)
Offsite link, does it matter?
I dunno, possibly actual size? Making me hungry now.
Quote from: Tom on March 20, 2014, 11:23:12 AM
I dunno, possibly actual size? Making me hungry now.
Actually a bit bigger than actual size.
Will try this for sure.
Cheap and tasty food in India w/ the curry sauce, banana leave plate and all, about 20cent w/ 4 chapatis, savage!!