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.
Servings: 2 -4
Ingredients
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
Instructions
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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