Naans are fabulous flat breads. They can be plain, stuffed, or spiced up. I wanted to make fresh ones for the lunches. And decided, why not use a cutter and make shapes?
That was it. Easy to make, easy to cook.
3 and 1/2 cups of self rising flour, sieved.
1 cup and 1/2 of plain yogurt.
1 teaspoon of salt.
Olive oil or rapeseed oil.
Thick bottom frying pan.
More oil to grease the pan.
How to proceed:
Add the self rising flour, then salt and yogurt, into the food processor equipped with dough hook.
Add about two spoonfuls of olive or rapeseed oil.
Mix until the dough comes off the walls of the processor in an elastic dough.
If the dough is not moist enough add 1 spoonful of oil (or water if you prefer).
If the dough is too liquid, add flour, one spoonful at a time.
Roll the dough down (I do this on a silicon, sheet), about 1 cm deep.
I cut shape stars, but you can go mad, any design will do!
Heat up the pan on hot setting, and add some oil.
I added about four stars at a time, and they puff up in about 2 minutes.
Then flip them over with a spatula, and finish off the cooking for another two minutes.
Re-oil the pan between two batches.
Continue until you are done with all your cut outs.
I packed my cooked naans in a clothe, and when they cooled down, put the whole in a plastic box, to keep them moist and remove excess oil.