2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action - push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour.
3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking.
4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them.
I make this in a breadmaker under the dough setting. Much easier ;-)
posted by Donna Schakelaar