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5 Ingredient Skillet Bread
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Garlic and Shallot Skillet Bread

Aside from late suppers, this 5 ingredient Garlic and Shallot Skillet Bread is also great served as a side to meals or as a starter at barbecues. Excess dough will keep in the fridge for up to two days and cooked bread can be kept in the fridge for around four.
Prep Time25 mins
Cook Time6 mins
Total Time31 mins
Servings: 2 -4


For the Garlic Naan Bread:

  • 1 cup plain flour plus extra for dusting
  • 1 cup boiling hot water
  • 2 sprigs sping onion chopped
  • 2 cloves garlic peeled and crushed
  • 1 tsp curry powder

For frying:

  • 2 tbsp olive oil


To make the Naan Dough:

  • Sift flour into a mixing bowl and, using your electric mixer with dough hooks, blend in the hot water, a little at a time, until a ball of dough forms but is not too sticky.
  • Cover with a tea towel and allow to stand for 20 minutes in a cool dry place.
  • When rested, roll out the dough on a lightly floured surface, place crushed garlic, chopped shallots and sprinkle over curry powder onto the middle of the dough, fold it over and knead for a couple of minutes for the ingredients to blend in properly. Add extra flour if necessary.
  • Roll out to about 5mm thick.
  • Heat 1 tablespoon oil in a medium-sized pan on high, reduce heat to medium and cook the bread for about 3 minutes on each side. Transfer onto a cutting board and cut into slices as you would a pizza. Repeat with the remaining dough.
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