Best 3 Frying Pan Naan Bread Recipes

EASY NAAN BREAD RECIPE

Steps:

• ACTIVATE YEAST: Measure water is a small bowl or measuring cup. Stir in yeast and sugar. Let sit for 10 minutes until foamy or cloudy.
• MIX DRY INGREDIENTS: Mix flour and salt in medium to large bowl. Make a well in center and set aside.
• MAKE DOUGH: Add yeast mixture to dry ingredients. Stir with wooden spoon until soft dough begins to form. Turn out onto a floured surface (I cover it in parchment for easy clean up). Knead dough for 3 minutes, adding just enough flour if it's too sticky. You may need up to 2 tablespoons extra flour. Do not add too much flour or bread will become tough/dense. Fold into a smooth ball of dough and place in a medium to large bowl sprayed with oil. Spray top of dough lightly with oil as well.
• LET DOUGH RISE: Cover bowl loosely with plastic wrap and let it rise in a warm place for 40-60 minutes. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. The dough should double in size.
• FORM NAAN: Transfer dough to cutting board with a lightly floured surface. Punch it down. Cut into 4 equal portions. Stretch each piece out by hand or use a rolling pin to flatten and shape dough into approximate ovals (or the traditional teardrop shape) about 7-8" long/20 cm and 1/4 inch thick/63 mm.
• GRILL NAAN: (Note 2 to pan fry). Clean and oil grill. Heat grill to high - about 475-500F/246-260C. Spray one side of naan with oil. When grill is hot, place the 4 naan, oil side down, directly onto grill. As you're transferring each naan to the grill, it will stretch out a bit more, but don't stretch it too thin. You want some fluffiness and chewiness in your naan. Spray the side facing up. Close lid. Cook first side for 1 minute until bubbles appear. Flip over and cook other side for 1 more minute. The finished naan will have golden If desired, brush with a little oil or melted butter and chopped (or dried) herbs and seasonings of your choice e.g. garlic powder, onions powder, cumin, coriander. Note 3 to reheat naan.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

FRYING PAN NAAN BREAD

Steps:

• Heat the butter, milk, sugar and salad oil until the butter has melted and the milk is tepid.
• Put the other ingredients together in a bowl and make a soft dough, pouring in the milk mixture to keep the dough soft.
• Knead for 15- 20 minutes.
• Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
• Split the dough into as many portions as you want and roll out into rounds and place on a floured tray near the cooker and keep covered.
• Heat a heavy-based frying pan over moderately high heat.
• Brush the pan with melted butter and toss the naan into the pan and let it fry for 2 minutes.
• Meanwhile brush the top with more melted butter.
• Turn the naan bread over and cook for a further 1 1/2 minutes.
• Brush the cooked side with more butter.
• When cooked place in tin foil to keep warm.
• Keep in tin foil if you wish to freeze them; place in a moderate oven to heat through.
• Cooking time of 4 minutes is for each naan bread, not total cooking time.