There are lots of very simple recipes for flatbreads using just flour, salt and water. But I made a mistake in my description and made thinner Naan breads not flatbreads, because I wanted something a little fluffier and thicker. So I tried the recipe from the same guy I got the Chicken Gyros from, which is this, and it makes 8… But as I only wanted two Naan breads, I quartered the amounts below (for the egg I weighed a large egg and again used only a quarter of it when beaten, which came to about 16g). They were quite substantial, but to be honest we could easily have eaten another one each, so next time I will just halve it and make 4.
For 8 For 2
2tsp active dry yeast (1/2tsp)
1tsp sugar (1/4tsp)
118g lukewarm water (29g)
1 large egg (16g)
72g avocado oil (18g)
61g plain yogurt (15g)
280g plain flour (70g)
1tsp salt (1/4tsp)
Make the same as you do bread mix it all together, leave for an hour or so to prove then split into equal amounts for however many Naans you are making. Roll each into a ball, then rollout flat and quite thin (about 2-3mm). For cooking, it’s dead easy. Take a frying pan and put on a medium heat (no oil!) when hot, place in a rolled out flat piece of dough and dry cook for about two minutes. It will start to bubble in places. Give it a little shake after about 30 seconds and it will slide around. Using a spatula, lift and edge now and then to check for doneness. After about two minutes flip it over (because there is oil in the dough it did not even stick to my stainless steel pan) and cook for a further minute or two, again lifting the edge now and then checking so it does not burn. There will be some nice light and maybe darker brown bits. Tip onto a plate and repeat. If you want, you can then brush with some garlic butter, but we didn’t need to.
If you like a bit more char, then cook for longer on each side.
Also, if you are making actual flatbreads, the only difference is no yeast, sugar, or oil is used (except some recipes replace the water with yogurt) just flour, salt and water and as soon as it is brought together into a dough, it is ready to use, no proving required. It is cooked exactly the same way, though. So they are much quicker to make. In fact, they can be made literally minutes before serving up with the filling.
