Homemade Naan Bread

I love these; they're really quick and taste good. I learned how to make them when i was in Ecuador. We'd make them whenever there was nothing left to eat except yesterday's dinner. Take my word for it, you can wrap any sort of leftovers in a naan and it'll taste ten times better!

Plus you can eat them with pretty much anything. Sometimes i'll make one big one and fill it with chopped spinach, tofu, hummus, tomatoes and black olives.


Ingredients

• Flour (white or Whole wheat)
• water
  
• salt
• seasoning for flavour (I like Mrs. Dash's Herb & Garlic, but to each his own)

Directions

Put roughly two cups of flour in a bowl. Throw in a bit of seasoning and salt.

Add only a little water at a time. I don't know the exact measurement cause it's all by trial and error, but start small and add more as needed (approx. 1/4 cup).

Mix the water and flour together with your hands, it should start to form a ball. Kneed the mix, make sure it's not sticky throughout. Check this by breaking the ball in half, if it all sticks to your fingers keep mixing in flour.

Sprinkle more seasoning to your tastes.

Divide the mix into a few balls (depending on how big or small you want them, but probably this will make two of a decent size).

Spread it out into a pancake shape using your fingers, trying to make it as even and thin as possible, but make sure there are no holes.

In a frying pan heat some olive oil, you want a decent size of olive oil, as you'll essentially be frying these. But to keep your heart happy, don't add too much, just enough to make sure the pan is covered.

Turn the heat down to about 6, place a naan into the pan and let it fry for a few minutes. Flip. Keep frying and flipping until both sides appear cooked and light brown. They should sort of bubble.

When I eat these with dip, i usually skip the salt in the mix and instead, I'll sprinkle a bit of coarse salt on at the end.

xx