This recipe is adapted from Pat Chapman's `Indian Restaurant Cookbook'. The tanginess that usually comes from yogurt is imparted by lemon juice in my version.

These can be made with all white flour if desired. Also, if you don't have any self-raising, substitute plain (all-purpose) flour and 1 tsp baking powder.

In breadmaking, a `stroke' is one repetition of the actions: squash down dough away from you with the heels of your hands; fold the dough over in half towards you; turn the dough a quarter-turn.

Makes about 3, depending on size

1. Put the water in a small pan and heat to hand-hot. Add the sugar and stir to dissolve. Sprinkle on the yeast a little at a time, stirring well in between each addition to avoid lumps. Put the pan somewhere warm until there is froth on top of it - about 15 minutes. If no froth happens your yeast is dead.

2. Mix the flours, salt and optional flavourings in a bowl. Sprinkle over the lemon juice, then pour in the yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together then knead for 100 strokes. Cover and put in the fridge for at least 1 hour.

3. When ready to cook them (just before serving) knead for another 50 strokes, then divide into naans. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a grill (preferably gas) and place the naans on a floured baking sheet. Cook on both sides under the grill, until puffed up and browned.

4. Serve immediately, or cool and freeze.