If you’ve ever dreamed of capturing the warm, pillowy goodness of traditional Indian bread right at home, this Grilled Naan (Indian Flatbread) Recipe is your ticket to naan heaven. Soft, slightly charred, and bursting with subtle flavors from yogurt and butter, these naans are incredibly satisfying. Whether you’re planning to dunk them in rich curries or enjoy them with your favorite chutneys, making grilled naan yourself brings an authentic touch and a sense of accomplishment that’s just unbeatable. Let me show you how delightfully simple and rewarding this Grilled Naan (Indian Flatbread) Recipe can be!
Ingredients You’ll Need
It’s amazing how just a handful of pantry staples can come together to create such an iconic bread. Each ingredient plays a crucial role — from yeast that helps the dough rise beautifully, to yogurt that adds tenderness and a touch of tang, right down to the butter that finishes the naan with a decadent glow and flavor.
- Active dry yeast (2 1/4 teaspoons, 1 packet): This is the magic that gets your dough soft and airy by making it rise.
- Sugar (1 teaspoon): Feeds the yeast and adds a faint sweetness that balances the flavors.
- Warm water (1/2 cup, about 110°F): Activates the yeast without killing it; temperature is key here.
- All-purpose flour (2 1/2 cups): The backbone of your naan dough, providing structure and that tender bite.
- Salt (1/2 teaspoon): Enhances all the flavors, never skip this essential seasoning.
- Plain yogurt (1/4 cup): Adds moisture, softness, and a subtle tang that naan is famous for.
- Vegetable oil (2 tablespoons plus more for grilling): Keeps the dough tender and helps prevent sticking on the grill.
- Warm milk (1/4 cup): Boosts the richness and improves the crumb texture of the naan.
- Melted butter or ghee: Brushed over hot naan for that irresistible golden finish and flavor.
- Optional chopped cilantro or garlic: For adding fresh, bright accents or a punch of savory aroma on top.
How to Make Grilled Naan (Indian Flatbread) Recipe
Step 1: Activate the yeast
Start by dissolving the active dry yeast and sugar in warm water. This little step takes about 10 minutes but watch for the surface to become frothy — it means your yeast is alive and ready to work its magic on the dough.
Step 2: Mix the dough ingredients
In a large bowl, sift together the flour and salt. Then add the yogurt, vegetable oil, warm milk, and the frothy yeast mixture. Stir everything until it forms a shaggy dough that’s just begging to be kneaded.
Step 3: Knead the dough
Sprinkle a clean surface with flour and knead the dough for 6 to 8 minutes until it’s smooth, elastic, and no longer sticky. This kneading builds gluten, giving your naan that perfect chewiness.
Step 4: Let the dough rise
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rest in a warm spot for about 1 to 1.5 hours. The dough will nearly double in size as it develops flavor and softness.
Step 5: Shape the naan
Once risen, punch down the dough gently and divide it into 6 equal portions. Roll each piece into an oval or teardrop shape about a quarter-inch thick — this classic shape grills beautifully and is perfect for wrapping around your favorite fillings.
Step 6: Grill to perfection
Preheat your grill or grill pan to medium-high heat and lightly brush with oil to keep the naan from sticking. Grill each piece for 1 to 2 minutes on each side until it puffs up and gets those gorgeous char marks. The smell at this point is absolutely irresistible!
Step 7: Finish with butter and toppings
Once off the grill, immediately brush the naan with melted butter or ghee, letting it soak into the warm bread. Sprinkle on chopped garlic or fresh cilantro if you’re feeling fancy — these toppings elevate the flavor instantly.
How to Serve Grilled Naan (Indian Flatbread) Recipe
Garnishes
Fresh herbs like cilantro or a sprinkle of minced garlic tossed over the buttered naan bring brightness and contrast against the warm, smoky bread. You can also add a pinch of chili flakes or nigella seeds for an extra punch.
Side Dishes
This Grilled Naan (Indian Flatbread) Recipe pairs beautifully with classic Indian dishes like creamy butter chicken, spicy chana masala, or fragrant dal. It also makes a perfect vehicle for scooping up yogurts, chutneys, or thick, hearty stews.
Creative Ways to Present
Try layering your naan with grilled veggies and a smear of hummus for a delightful wrap. Or slice it into triangles to serve as a warm appetizer with dips like raita or tamarind sauce. The versatility of naan lets you get creative and have a lot of fun with presentation.
Make Ahead and Storage
Storing Leftovers
Wrap leftover naan in foil or place it in an airtight container and keep it at room temperature for up to 2 days. To keep it soft, slightly warm it before serving.
Freezing
You can freeze naan by stacking sheets separated by parchment paper in a resealable bag. Frozen naan lasts up to 2 months and can be thawed overnight in the fridge for easy access whenever cravings hit.
Reheating
The best way to reheat naan is on a hot skillet or grill pan for a minute or two per side until warm and slightly crisp. Avoid microwaving if you want to retain that authentic texture and slight char.
FAQs
Can I use whole wheat flour for this Grilled Naan (Indian Flatbread) Recipe?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more fiber. Just be aware the texture might be slightly denser and less pillowy.
Why is yogurt added to the naan dough?
Yogurt adds moisture and tang, which not only enhances flavor but also makes the resulting naan softer and more tender. It’s a traditional ingredient that’s key to authentic texture.
Can I make naan without a grill?
Absolutely! If you don’t have a grill, you can cook the naan in a hot cast-iron skillet or non-stick pan on the stove. Just watch for puffing and char marks, flipping as needed.
How do I keep my naan soft after grilling?
Brushing freshly grilled naan with melted butter or ghee helps lock in moisture and keeps the bread soft and flavorful even as it cools.
Is this Grilled Naan (Indian Flatbread) Recipe vegan?
This recipe uses yogurt, milk, and butter or ghee, which are dairy products, so it’s not vegan by default. However, you can experiment with plant-based yoghurt, non-dairy milk, and vegan butter alternatives to adapt it.
Final Thoughts
This Grilled Naan (Indian Flatbread) Recipe is truly a joy to make and even more of a joy to share. Whether you’re impressing guests or simply treating yourself to something warm and comforting, homemade naan brings a wonderful sense of authenticity and love to your kitchen table. Give it a whirl—you’ll wonder how you ever lived without it!
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Grilled Naan (Indian Flatbread) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 naan breads
- Category: Side Dish
- Method: Grilling
- Cuisine: Indian
- Diet: Vegetarian
Description
This recipe for Grilled Naan brings the authentic flavors of Indian flatbread to your grill, combining the softness of yogurt-infused dough with a smoky, charred finish. Perfect as a side dish to curries or as a base for wraps, this naan is made from scratch using yeast, yogurt, and warm milk, then grilled to perfection and brushed with melted butter or ghee for rich flavor.
Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1/2 cup warm water (about 110°F)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil (plus more for grilling)
- 1/4 cup warm milk
Topping
- Melted butter or ghee for brushing
- Optional chopped cilantro or garlic for topping
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast and sugar into the warm water (about 110°F). Let this mixture sit for 10 minutes until it becomes frothy, indicating the yeast is alive and active.
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the plain yogurt, vegetable oil, and warm milk, then pour in the yeast mixture. Mix all ingredients until a shaggy dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead it for 6 to 8 minutes until it becomes smooth and elastic, which helps develop the gluten structure for a soft naan.
- First rise: Place the kneaded dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size, allowing the dough to become light and airy.
- Divide and shape: Punch down the risen dough to release air bubbles. Divide it into 6 equal pieces. Roll each piece into an oval or teardrop shape about 1/4-inch thick to prepare for grilling.
- Preheat the grill: Heat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking and promote nice grill marks on the naan.
- Grill the naan: Place each rolled naan onto the hot grill. Cook for about 1 to 2 minutes on each side until the bread puffs up and acquires light charring spots, a sign of perfect grilling and flavor development.
- Brush and garnish: Remove naan from the grill, immediately brush with melted butter or ghee for richness, and sprinkle with optional chopped garlic or cilantro for additional aroma and taste.
- Serve warm: Serve the naan hot, best enjoyed fresh as an accompaniment to your favorite Indian dishes or to enjoy on its own.
Notes
- For extra flavor, incorporate minced garlic or fresh herbs like cilantro directly into the dough before the first rise.
- Naan is best enjoyed fresh off the grill, but leftovers can be reheated on a skillet or in the oven.
- If you don’t have a grill, a hot cast iron skillet or grill pan on the stovetop works well as alternatives.
- Be careful not to overcook the naan, as it can become tough instead of soft and chewy.
