Frying Pan Naan Bread Food

FRYING PAN NAAN BREADS

Steps:

• Put the yogurt and salt in a bowl and mix with 100ml water
• Add the flour and stir in with a knife until the mixture looks crumbly
• Briefly knead to form a smooth dough
• Cut into 4 pieces and roll out each one with a rolling pin, until about 1/2 cm thick, shaping into ovals
• Heat a frying pan over a medium heat and dry fry the naans in batches
• Cook for 1-2 mins on each side, turning when golden, until they are puffed up and cooked inside
• Serve brushed with the melted butter

NAAN BREAD

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.

EASY FRIED NAAN BREAD RECIPE

Steps:

• 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.
• Fry the dough about a minute, (it will start to bubble slightly), then flip it over and fry the other side until charred, about 30 to 45 seconds.
• Stack the naan on a plate as you take them from the frying pan, then brush one side of the finished breads with melted butter.
• Serve naan warm or at room temperature. Store in a plastic bag in the refrigerate for 1 or 2 days, or double wrap and freeze for longer storage. Reheat in a microwave, oven, or skillet.

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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.

SOFT PAN FRIED GARLIC NAAN BREAD

Steps:

• Turn on 'bread proof' feature on oven (if available) or set oven to 170°F ( 77°C) to preheat
• In the bowl of a stand mixer with dough hook attachment add bread flour, all purpose flour, salt, yeast, sugar, garlic, olive oil, water. Knead for 10 minutes.. Add 1 tablespoon of water if dough is a bit dry. Transfer dough to a greased bowl or add a dash of olive or vegetable oil to stand mixer bowl and coat dough ball. Cover bowl with plastic wrap.
• Place bowl in the oven to proof for 1h. If oven was set to 170°F, turn off oven and leave door closed until proofing time is done.
• In a small bowl, mix together melted butter, garlic and salt. Set aside.
• Punch down dough and scrape out of bowl onto clean, flour dusted work surface. Knead dough for a few minutes and roll into even sized log.
• Divide dough into 8 even pieces (approximately 3 or 4 inch pieces). Shape each dough piece into round ball. Heat a large non-stick pan on medium high heat.
• Roll out dough ball into a disc with a diameter of approximately 7 inches.
• Place rolled out disc into hot pan and pan fry for 1 to 2 minutes or until bubbles start to form. Brush garlic butter onto bubbled surface and flip bread. Brush garlic butter on surface and fry for another 1 to 2 minutes. Transfer naan to a cooling rack and allow to cool for 1 minute before serving.
• Repeat steps 7 & 8 for the rest of the dough balls.

HOMEMADE NAAN BREAD IN A FRYING PAN

Steps:

• Add the yeast and honey to the warm water, stir and leave to bubble for a few minutes.
• Fit a food mixer with a dough hook and add the remaining ingredients and the yeast mix and combine until the mixture forms a dough,
• Use floured hands to form the dough into a ball, add more flour to the bottom of the bowl and replace the dough. Cover with a clean cloth and leave in a warm place until doubled in size.
• On a floured board divide the mixture into 8 portions and shape by hand.
• Heat a non stick frying pan over a medium-high heat and add 2 naan bread to the pan, turning after a few minutes. Transfer to a baking tray and cook the remaining naan.
• To serve melt some extra butter and brush over the naan and place under a preheated grill for a few minutes.

NAAN BREAD

Steps:

• Combine water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy
• My frying pan is big enough to fit two naan in at a time, quite quick to whip through the batch this way
• Serve immediately, careful though, will still be hot! And soft and fluffy and just sooo good.

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.

NAAN BREAD (THE BEST RECIPE)

Steps:

• In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
• Divide the dough into 8 equal portions. Roll the dough to a 8" circle using a rolling spin.
• Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
• Brush the naan with the melted butter, serve warm.

NAAN BREAD

Steps:

• Warm milk to ~43°C and combine with sugar and yeast. Set aside until yeast starts to froth, about 10 minutes.
• In the bowl of a stand mixer add all the ingredients and mix on slow with the dough-hook attachment until the dough start to come together. If it looks too dry, add some oil and if it seems too wet add some flour. Allow to mix until the dough becomes pliable.
• Transfer the dough into a lightly oiled bowl and leave to rise covered for 1 hour.
• Turn the dough out onto a lightly floured worksurface and divide into 4 pieces.
• Roll out each piece of dough into a flat disk.
• Heat and lightly oil a cast iron pan and start frying the naan on medium high heat. Bake the naan until almost burned before turning over. It should take about 2 minutes per side. Once baked lightly brush both sides with melted butter.

GLUTEN-FREE NAAN BREAD RECIPE

Steps:

• In a jug, dissolve the yeast, and sugar in the water. Allow to sit for 5-10 minutes or until frothy.
• Sieve together the flour, and salt.
• Slowly add the yeast mixture. Mix until it's a soft dough. You might need to add some more flour if it's too wet.
• Place into a greased bowl and cover. Allow to sit in a warm place for 30-45 minutes.
• Dust a surface with gluten-free flour and knead the dough. Divide into roughly 6-8 pieces and roll into ovals with a thickness of about 1/8" or 3mm.
• Cook in a hot frying pan on each side for 1-2 minutes, use a fat such as oil to help cook the naan (1-2 Tbsp should be enough). Continue to cook until golden brown and the dough is cooked on the inside.
• Serve & Enjoy

GLUTEN-FREE NAAN BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• In a medium mixing bowl, whisk together the dry ingredients.
• Add in the coconut milk and cheese.
• Whisk until well combined, adding salt and pepper.
• In a small or medium pan over medium heat, add avocado oil for frying.
• Pour 1/2-3/4 cup batter into the pan.
• Fry for 3-5 minutes, then flip and fry for an additional 3-5 minutes.
• Place naan on a large baking sheet lined with parchment paper.
• Bake for 14-16 (depending on crispiness preference), flipping halfway through.
• Pair with your favorite dish and enjoy!

BREAD MACHINE NAAN - EASY INDIAN BREAD RECIPE

Steps:

• Unplug your bread machine and remove the bread pan.
• Add the water, yogurt, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
• Place the bread pan (with ingredients) into the bread machine and then plug in the machine.
• Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
• When your bread machine has finished, unplug the machine & pour the naan dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot).
• Sprinkle some flour on the cutting board (before you pour out the naan dough) in order to avoid the naan dough sticking to the cutting board.
• Divide & shape the naan dough into fist-sized balls. You should be able to make roughly 8-10 balls of dough.
• Sprinkle a little flour on the balls to prevent sticking.
• Use a rolling pin to roll the dough balls flat. Try to create flat circles or ovals from the dough that are roughly 1/4 inch high. However, irregular naan shapes are okay too!!
• I like to roll out one dough ball at time and then fry each one separately (versus rolling all 8-10 balls at once and then frying later).
• Heat a frying pan with low/medium heat and melt a thin tab of butter on the frying pan.
• Place the flattened naan dough on top of the melted butter in the frying pan.
• Flip the naan frequently with a metal spatula in order to brown the naan evenly (and avoid burning the naan). The frying should only take 1-3 minutes per naan (depending on the level of heat used).
• Add more butter to the frying pan when you fry each new naan.
• Place the naan on a wire cooling rack for a minute to cool down slightly.
• Serve while naan still warm.