This is a really simple recipe but it produces wonderful results. If you have a bread maker, use it on the dough setting, but only let it knead for about 5 minutes. Dough that’s kneaded long enough to make good bread loaves becomes too elastic to roll out easily to make naan. You can leave the dough to rise in the bread pan with the machine switched off.
▪ Warm the water slightly, pour into a large bowl and add the sugar, yeast and oil.
▪ Add the flour and sprinkle the salt over the flour. Using your hand, mix and bring the ingredients together, adding more water or more flour until you have a soft but non-sticky dough.
▪ Place the dough onto a clean, lightly floured surface and knead it for 5 minutes until smooth.
▪ Put the dough in a lightly greased bowl, cover with a damp tea towel or greased cling wrap. Stand the bowl in a draft-free place for about an hour or until the dough has doubled in size.
▪ Degas the dough by punching it down and knead briefly before using.
▪ The dough can be kept in the fridge for up to 2 days. It will rise quite quickly at first until it cools down, so check it frequently and punch it down.
Freezing: The dough can be frozen for up to a month.
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If you are planning to make several naan, have sheets of parchment paper or thick paper towels handy. Roll out your naan, place on a sheet of paper and place another sheet of paper on top. Repeat with up to 6 naan; any more and you might find the bottom ones stick. Cook as soon as possible.
▪ Divide the dough into 6 portions.
▪ Roll a portion into a thin round or teardrop shape and cook on a hot tava or frying pan for about 2 minutes on each side until it is puffed and brown spots start to appear.
▪ Alternatively, cook the underside on the tava and place under a very hot grill for about a minute to cook the top.
▪ Wrap in a clean tea towel to keep warm while cooking the remaining naan.
▪ Brush with the oil and serve.
▪ Divide the dough into 6 portions.
▪ Roll a portion into a thin round or teardrop shape, brush with the oil and sprinkle with the garlic. Press the garlic down into the dough very lightly.
▪ Cook the naan on a hot tava or frying pan for about 2 minutes and place under a very hot grill for a another minute or so.
▪ Wrap in a clean tea towel to keep warm while cooking the remaining naan.
▪ Roast the nuts in a hot pan on gentle heat until the almonds start to color. Cool.
▪ Chop the nuts and raisins finely, or process briefly in a food processor and combine with the sugar. Set aside.
▪ Divide the dough into 6 portions. Roll one portion into a thick round and place about 1 tablespoon of the nut-and-raisin mixture onto one half of the round, about 1 inch (2.5 cm) from the edge.
▪ Dampen the edges slightly with water and bring the other half over the mixture and press to seal the edges.
▪ Carefully roll out the naan, stretching it to form a teardrop shape. Sprinkle with flaked almonds, pressing them down into the dough lightly.
▪ Cook the naan on a hot tava or frying pan for about 2 minutes and place under a very hot grill for a another minute or so.
▪ Wrap in a clean tea towel to keep warm while cooking the remaining naan.
▪ Brush with olive oil and serve hot.
▪ Combine the onion and salt in a small bowl and allow to stand for about 20 minutes. Drain off any liquid and mix in the chilies, cumin and coriander.
▪ Divide the dough into 6 portions.
▪ Roll a portion into a thin round or teardrop shape, brush with oil and sprinkle with the onion-and-chili mixture, pressing it down into the dough very lightly.
▪ Cook the naan on a hot tava or frying pan for about 2 minutes and place under a very hot grill for another minute or so. Brush with more olive oil.
▪ Wrap in a clean tea towel to keep warm while cooking the remaining naan.
These delicious breads are a meal in themselves but they can also be served with dhals and curries for a substantial accompaniment.
▪ Place the flour in a large mixing bowl and slowly add the water, mixing the flour and water together until you have a soft, pliable dough.
▪ Using damp hands, knead the dough briefly, fold into a neat shape, cover and set aside for 10–15 minutes.
▪ Squeeze excess liquid out of the potato and combine with the salt, garam masala, turmeric and chilies.
▪ Heat a tava or heavy-based frying pan on low to medium heat. Take two golf-ball-sized pieces of dough and, using the extra flour for dusting, roll both out to about the size of a saucer.
▪ Spread a little butter on one round of dough to about 1 inch (2.5 cm) from the edge and cover with about 1 tablespoon of the potato filling.
▪ Place the second round of dough over the potato filling and press to seal the edges. Dust with flour and roll out to about the size of a dinner plate.
▪ Slap the paratha from one hand to the other to remove any excess flour, which will burn if left on.
▪ Place onto a medium-hot tava and brush or spray olive oil onto the upper side. Flip over and brush or spray the other side with oil.
▪ Cook for about 30 seconds and flip over and brush with a little more oil. Repeat the process after another 30 seconds or so.
▪ If the tava or pan is at the right heat, the paratha should take about 3 minutes to cook. When cooked, the paratha will be crisp at the edges and a nice golden brown with large dark-brown spots. If those spots are black, the heat is too high; if they are not brown enough, the heat is not high enough.
▪ Wrap the paratha loosely in foil to keep it warm while making the remaining parathas. Serve hot with pickles and spiced yogurt.
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For a variation, boil and mash the potato instead of grating it. Allow it to cool, mix with the spices and proceed as above.
These deep-fried little breads are often made with plain white flour, but I think whole-wheat chapati flour gives them a better flavor. Pooris are a good choice if you are planning to serve a large number of people as they are quick to prepare and reheat well.
▪ Place the flour in a large mixing bowl, sprinkle with the salt and slowly add the water, mixing the flour and water together until you have a soft, pliable dough.
▪ Using damp hands, knead the dough briefly, fold into a neat shape, cover and set aside for 10–15 minutes.
▪ Fill a karahi or deep saucepan about two-thirds full of oil and heat the oil until it is hot but not smoking.
▪ Take a piece of dough about the size of a golf ball and roll into a round about 6 inches (15 cm) in diameter and very thin (about 
of an inch or 1 mm thick). Repeat with 3–5 more pieces of dough depending on the size of your karahi.
▪ Quickly slide the pooris into the hot oil. They should rise to the surface within about 6 seconds and begin to puff up. As they do, gently flip them over for a few seconds to lightly brown the other side. The whole process should take about 15 seconds.
▪ Remove the pooris and drain them on a wire rack placed over a tray. Repeat with the remaining dough.
▪ Serve immediately or wrap in foil. Reheat for a few seconds in the microwave or place on a baking tray, cover with foil and put in a hot oven for about 15 minutes.