Soft Skillet Naan with Melted Butter and Herbs
This soft, yeasted skillet bread is the naan intended by the original post.
This soft, yeasted skillet bread is the naan intended by the original post. Milk and oil enrich a simple dough, while a hot pan produces browned spots and tender centers. Let the dough rise until puffy and roll each piece only when the pan is ready. Brush hot naan with butter and herbs, then stack under a clean towel so the breads stay flexible for serving. Mix yeast, sugar, warm water, milk and oil; stir in flour and salt and knead 6 to 8 minutes until smooth. Cover and rise in a warm place about 60 minutes until doubled. Divide into six balls, rest 10 minutes, then roll each to a thin oval.
Recipe card
Soft Skillet Naan with Melted Butter and Herbs
Equipment: Mixing bowls, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Dough
Mix yeast, sugar, warm water, milk and oil; stir in flour and salt and knead 6 to 8 minutes until smooth.
Rise
Cover and rise in a warm place about 60 minutes until doubled.
Divide
Divide into six balls, rest 10 minutes, then roll each to a thin oval.
Cook
Heat a heavy dry skillet over medium-high heat; cook each naan 2 minutes on first side and 1 to 2 minutes on second until spotted and cooked through.
Finish
Brush with melted butter, scatter herbs and stack under a clean towel to keep soft.
How to tell when it is ready
Brush with melted butter, scatter herbs and stack under a clean towel to keep soft.
Tips
- Mix yeast, sugar, warm water, milk and oil.
- Cover and rise in a warm place about 60 minutes until doubled.
- Divide into six balls, rest 10 minutes, then roll each to a thin oval.
- Heat a heavy dry skillet over medium-high heat.
Troubleshooting
- If naan is tough, avoid extra flour and overcooking.
- If spots form too slowly, preheat the skillet longer.
Substitutions
- Use cilantro for parsley.
- Use plant milk and oil for a dairy-free finish.
Variations
- Add minced garlic to melted butter.
- Sprinkle sesame seeds on the dough.
Serving suggestions
- Serve with lentil curry.
- Use to scoop hummus.
- Pair with vegetable soup.
- Offer beside grilled vegetables.
Make ahead
Prepare the measured ingredients in advance. Store cooled naan airtight for up to 2 days at room temperature or freeze for up to 2 months; rewarm in skillet.
Storage
Store cooled naan airtight for up to 2 days at room temperature or freeze for up to 2 months; rewarm in skillet.
Food safety
Cook the dough completely; keep warm water comfortable to touch so yeast remains active.
Frequently asked questions
How do I know skillet naan bread is ready?
Brush with melted butter, scatter herbs and stack under a clean towel to keep soft.
How should I store skillet naan bread?
Store cooled naan airtight for up to 2 days at room temperature or freeze for up to 2 months; rewarm in skillet.
Serve with lentil curry. Store cooled naan airtight for up to 2 days at room temperature or freeze for up to 2 months; rewarm in skillet.
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