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
Scale
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.
