Frying Pan Naan Bread
come together in this South Asian bread, fragrant with cumin and baked in the oven. It's finished with melted butter.
34 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 4 min · 34 min total
- medium
- 1
Heat the butter, milk, sugar and salad oil until the butter has melted and the milk is tepid.
- 2
Put the other ingredients together in a bowl and make a soft dough, pouring in the milk mixture to keep the dough soft.
- 3
Knead for 15- 20 minutes. Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
- 4
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.
- 5
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.
- 6
Meanwhile brush the top with more melted butter. Turn the naan bread over and cook for a further 1 1/2 minutes.
- 7
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.
- 8
Cooking time of 4 minutes is for each naan bread, not total cooking time.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
