Fried Naan Bread (Skillet or Griddle)

Ingredients

Yeast Mixture:

Moist Ingredients:

Flour and Salt:

Oil For Bowl:

Butter For Tops:

Instructions

  1. Pour 1 tablespoon olive oil in a large bowl and set aside.
  2. In a work bowl, whisk together yeast, warm water, and sugar; let stand for 5 minutes or until foamy.
  3. In a small bowl whisk together the moist ingredients.
  4. Add the moist ingredients to the yeast mixture.
  5. Mixing With A Stand Mixer:
  6. Add 1 cup of flour to the work bowl and with a spatula mix until well incorporated.
  7. Add 2 cups flour and the salt to the work bowl.
  8. Using a dough hook, bring the dough together; adding flour a tablespoon at a time until the dough becomes a soft ball that is not sticky.
  9. Turn the dough out onto a lightly floured surface and knead the dough for about 3 minutes or until it is soft, smooth, and elastic.
  10. Mixing By Hand:
  11. Add 2 cups of flour and the salt to the work bowl.
  12. Bring the dough together with your hands.
  13. Add enough of the remaining flour to the work bowl to bring the dough together into a soft ball.
  14. Dump the dough from the work bowl onto a floured surface and knead until the dough is soft, smooth, and elastic. Add flour to the work surface if dough is too sticky and continue to knead until smooth and elastic.
  15. Transfer dough to oiled bowl.
  16. Turn over once to coat with oil.
  17. Cover with plastic wrap and let rise at room temperature for about 1 to 1½ hours.
  18. Punch the dough down.
  19. Divide dough equally into 8 pieces.
  20. Roll into balls.
  21. Cover and let rest for 10 minutes.
  22. Heat a large skillet or griddle to medium-high. Non-stick works best, but if you do not have non-stick brush lightly with vegetable oil before frying the bread.
  23. Melt 2 tablespoons butter; set aside.
  24. Sprinkle a flat surface generously with flour.
  25. Sprinkle the tops of each ball of dough with flour.
  26. Roll out each ball of dough into a teardrop/oval shape that is approximately ⅛-inch thick.
  27. Transfer the ovals 1 or 2 at a time to the heated skillet or griddle.
  28. Fry for 2 to 3 minutes or until the bottom is golden brown, flip and repeat on the other side. Watch the bread carefully to prevent burning.
  29. Remove from skillet or griddle.
  30. Brush with melted butter.
  31. Wrap in a dish towel to keep warm while remaining bread is fried.
  32. Serve warm.

Comments

If you do not have a heavy-duty mixer with a dough hook, you can easily bring this dough together with your hands.

For a garlic infused naan bread try my Garlic Naan Bread recipe.

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