If you want crisp flatbreads rub them with a little olive oil, chop into strips or triangles with scissors and then ask an adult to fry them for 5–10 minutes, or until crisp.Naan is a South Asian flatbread – naan just means bread – and the type most often seen in the global north is typical to parts of India. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. The flatbread should have turned lighter in colour and may have a few spots of brown. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles! If you pick up and move round the flatbread often you know it hasn’t stuck. On a clean surface, roll each ball of dough one at a time using a rolling pin. Divide the dough into four balls (or six if you have a smaller frying pan).
This is a good time to make a quick filling such as a grated salad or dip. You can cook the breads straight away or leave the dough to stand for about 30 minutes.
Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain!Īdd the oil and knead the dough – you are aiming for a soft dough. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Mix the water and flour mixture together. Place the flour and salt in a large bowl and trickle on the water bit by bit.
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