Directions
- In a large mixing bowl, combine the flour, salt, and oil. Mix well until the ingredients are evenly distributed.
- Gradually add water while mixing, forming a soft, pliable dough. Knead for 5–7 minutes until smooth. Add a little extra flour if the dough is too sticky.
- Cover the dough with a damp cloth and let it rest for 10–15 minutes. This helps the gluten relax, making rolling easier.
- Divide the dough into 8–10 equal portions and shape them into balls.
- On a lightly floured surface, roll each ball into a thin circle or oval, about 5–6 mm thick.
- Heat a skillet or nonstick pan over medium heat. Once hot, place a rolled-out dough piece onto the pan. Cook for 1–2 minutes until bubbles appear and the bottom is golden brown.
- Flip the bread and cook the other side for another 1–2 minutes, pressing gently with a spatula to ensure even cooking. Repeat with remaining dough.
- Stack the cooked breads and cover with a clean towel to keep them soft until serving.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8–10
Difficulty: Easy
Variations & Substitutions
Add herbs: Mix in chopped cilantro, mint, or dried oregano into the dough for added flavor.
Whole wheat: Substitute half or all of the flour with whole wheat flour for a nuttier taste.
Garlic flavor: Rub minced garlic and a little butter on cooked bread for a quick garlic naan style.
Serving Suggestions
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