After drooling over this glorious brown sugar sponge cake with caramel pears from the August edition of Australian Gourmet Traveller, I was inspired to do some baking of my own. A significant limitation here is that I don't have an oven, nor would I eat butter, cream and eggs if I had access to them, so I resorted to making naan bread with flour, yeast and water. Also know as edible glue.
2 1/2 Tbsp (about 11g) instant dried yeast
3 1/2 C white flour
2 tsp salt
Combine yeast, salt and 1/3 cup warm water in a large bowl and stir until yeast dissolves.
Add 1/2 cup warm water and stir to combine, then add flour and an extra cup of water and stir until mixutre forms a dough.
Turn dough out onto lightly floured surface and knead for 10 minutes or until smooth and elastic.
Place dough into a lightly oiled bowl, cover with plastic wrap and leave in draught-free place for 2 hours or until doubled in size.
Knock down dough and gently knead.
Divide into 8 equal portions. Roll out each portion on well floured bench. Stack up with non-stick paper between each one or plenty of flour or you will end up with one sticky mess.
Cook each naan in a dry non-stick fry pan until golden and puffed.
Wiggle your head from side to side as you eat them.