Chickpea flour may be substituted for spelt flour if that is what you have on hand or simply prefer.
¼ cup spelt flour
½ cup all-purpose unbleached flour
¼ cup water
1 teaspoon olive oil
Sift together the flours, then add the water and mix all at once; let the dough rest in a warm place for at least 30 minutes.
Knead the dough on a slightly floured board. Roll into 8-inch circle.
Heat a heavy-bottomed fry pan (preferably cast iron) to medium temperature and coat the bottom of the pan with the oil; cook the naan until golden brown, then cook the other side until golden brown.