200g (or 1 mug) self raising flour
1/4 tsp salt (optional)
125ml (or 1/3rd mug) water
Measure the dry ingredients and place them in a large mixing bowl and pour in the water. Have a little water to hand to add if necessary, remember, it is better for your dough to be on the sticky side - especially since you'll be rolling these out flat using flour. Begin to mix by stirring the ingredients together with a table knife. When it gets too stiff for the knife, use one hand to turn the bowl round, whilst the other hand begins to squeeze the mixture together. Make sure the dough stays soft - don’t be afraid to add more water. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and knead (flatten and fold) for about 10 seconds, no more.
There are several ways to shape these - here are two suggestions:
Table naan: Using a rolling pin and on a floured surface, roll out the dough into a large square. Place it on a prepared baking sheet and put it straight into the oven.
Traditional tear drop shape: Divide the dough into four pieces, sprinkle with flour, then roll out first into a circle, and then into an oval. Place them on a prepared baking sheet and put them straight into the oven.
Bake at 220C, 425F or gas mark 7 for 10-15 minutes. Check after 7-8 minutes. Turn it over if necessary to ensure both sides are coloured enough.
Divide into 4 pieces and roll each piece out to about 10cm by 15cm (4" x 6"). Place under a hot grill and keep a close eye on them when grilling because they can swell up and begin to burn if you’re not careful. Turn over after 2 or 3 minutes.
Cook these in the frying pan with a little oil.