FRYING PAN NAAN BREAD
Make and share this Frying Pan Naan Bread recipe from Food.com.
Provided by Barry C
Categories Breads
Time 34m
Yield 12 serving(s)
Number Of Ingredients 11
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.
EASY NAAN BREAD
Rustle up soft, fluffy naan bread topped with herby garlic butter. A perfect side dish for dunking into curries, it's super easy to make
Provided by Afia Begom - Afelia's Kitchen
Categories Side dish
Time 50m
Yield Makes 8-12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
NAAN BREAD
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 7
Steps:
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball.
- When you're happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
- Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
NAAN BREAD WITH GARLIC AND CORIANDER/CILANTRO
The original recipe of this was a watch the bread rise, knead, leave etc...time consuming and not much fun. Throw a breadmaker into the equation and you can get on with making all the yummy things to accompany the naan. A good basic recipe that disappears quickly.
Provided by Missy Wombat
Categories Breads
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
- Mix on the dough setting.
- When ready to cook the naan (just before serving), knead for another 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.
- Preheat a grill/broiler.
- 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.
- Serve immediately with hommous, beans, curry or just eat them by themselves.
- Alternatively, you can let them cool and then freeze them.
Nutrition Facts : Calories 397, Fat 1.6, SaturatedFat 0.3, Sodium 1590.8, Carbohydrate 84.2, Fiber 8.6, Sugar 1.5, Protein 13.6
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- Combine the warm water, yeast, and 1 teaspoon of sugar in a cup or small bowl and set aside. In a large bowl, thoroughly mix the 2 cups of flour, baking powder, remaining 1 teaspoon of sugar, and salt then add the yeast mixture to it, along with the yogurt and oil and use a fork to bring it all together. The dough will be very sticky.
- Use a bowl scraper to coax the dough out onto a well floured counter and knead it until soft and smooth, 3 to 5 minutes. Return the dough to the empty bowl, cover with a tea towel, and set aside at room temperature for 2 to 4 hours.
- Scrape the dough out onto a floured counter and divide into six pieces. Roll each piece of dough in flour, pat it down with your hand, then use a rolling pin to evenly roll each one out into about a 7"-8" circle or tear drop shape.
- Heat a heavy griddle or large frying pan on high until a few drops of water immediately sizzle and evaporate. Pick up one of the rolled-out naan, stretch it out a little if it has started to shrink, then lightly dampen one side of the dough by dipping your fingers in the bowl of water and spreading a little water on the dough. Using a sort of slapping motion, place that wet side of the dough down onto the hot pan and press it down with a spatula.
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