Frying Pan Naan Bread Recipe

Name: Frying Pan Naan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g butter; 150 ml milk; 400 g cake flour; 15 ml cumin seeds (optional); 5 ml baking powder; 5 ml yeast; 20 ml sugar; 1 egg; 15 ml salad oil; 10 ml salt; 50 g melted butter, for brushing

Servings: persons

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.
4
Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
5
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.
6
Heat a heavy-based frying pan over moderately high heat.
7
Brush the pan with melted butter and toss the naan into the pan and let it fry for 2 minutes.
8
Meanwhile brush the top with more melted butter.
9
Turn the naan bread over and cook for a further 1 1/2 minutes.
10
Brush the cooked side with more butter.
11
When cooked place in tin foil to keep warm.
12
Keep in tin foil if you wish to freeze them; place in a moderate oven to heat through.
13
Cooking time of 4 minutes is for each naan bread, not total cooking time.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 25 g butter, 150 ml milk, 400 g cake flour, 15 ml cumin seeds (optional), and more.

Yes, Frying Pan Naan Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Frying Pan Naan Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions