Grilled Naan (Indian Flatbread) Recipe
If you have ever experienced the magic of freshly grilled bread, you will absolutely fall in love with this Grilled Naan (Indian Flatbread) Recipe. It’s a delightful combination of soft, pillowy texture with just the right amount of charred grill marks, delivering a flavor so comforting and addictive, you’ll want to make it again and again. Perfect as a side to curry or as a snack on its own, this recipe brings authentic Indian street food vibes right to your backyard grill.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, focusing on a handful of simple, pantry-friendly ingredients that each play a vital role. From the tangy yogurt adding tenderness, to the yeast that gives the naan its perfect fluff, every item is essential for creating that authentic grilled flatbread experience.
- 2 cups all-purpose flour: The base of our dough, providing structure and chewiness.
- 1 teaspoon sugar: Feeds the yeast and adds subtle sweetness to balance flavors.
- 1 teaspoon instant yeast: Gives the naan its airy, soft texture.
- 1 teaspoon salt: Enhances all the other flavors perfectly.
- 1/2 cup warm water: Activates the yeast and brings the dough together.
- 1/4 cup plain yogurt: Adds moisture and a gentle tang for depth.
- 2 tablespoons vegetable oil: Keeps the dough soft and helps with grilling.
- 1/4 cup milk: Contributes richness and tenderness to the naan.
- 2 tablespoons melted butter (for brushing): Adds irresistible flavor and a beautiful sheen after grilling.
- Optional: chopped cilantro or garlic: Perfect garnishes that add freshness or punch.
How to Make Grilled Naan (Indian Flatbread) Recipe
Step 1: Mix the Dry Ingredients
Start by combining the flour, sugar, yeast, and salt in a large mixing bowl. This ensures even distribution of all the essentials that form the foundation of the naan dough.
Step 2: Slowly Add Warm Water
Pour the warm water gradually into the dry mix while stirring continuously. This helps activate the yeast and gently brings the dough together without making it sticky or dry.
Step 3: Add Yogurt, Oil, and Milk
Next, incorporate the yogurt, vegetable oil, and milk into the mixture. These ingredients are key to achieving the soft, supple texture and that subtle tang that makes naan so unique. Keep mixing and then knead on a floured surface for about 5 to 7 minutes until the dough is smooth and elastic.
Step 4: Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and set it somewhere warm to rise. This process, lasting about 1 to 1.5 hours, is crucial because you want the dough to double in size, which will give you light, airy naan.
Step 5: Shape the Dough
Once risen, punch the dough down to release the air and divide it into six equal parts. Roll each into a ball to prep for shaping into traditional naan.
Step 6: Preheat the Grill
Fire up your grill or grill pan to medium-high heat. The hot surface is essential for creating those classic naan bubbles and the beautiful grill marks that signal perfection.
Step 7: Roll Out the Naan
On a floured surface, gently roll each dough ball into an oval or teardrop shape, about 1/4 inch thick. This shape helps the naan cook evenly and gives it that authentic look.
Step 8: Grill the Naan
Place your rolled-out dough on the hot grill and cook for 2 to 3 minutes until bubbles appear and the underside is golden with grill lines. Flip carefully and grill the other side for 1 to 2 minutes until cooked through and nicely browned.
Step 9: Brush with Butter and Garnish
Right after removing the naan from the grill, brush each one with melted butter for a glossy finish and fantastic flavor. If you love a bit more punch, sprinkle chopped cilantro or minced garlic on top for an elevated touch.
Step 10: Serve Warm
Serve your grilled naan immediately while it’s warm and soft. It’s a versatile flatbread that complements so many dishes and is simply irresistible fresh off the grill.
How to Serve Grilled Naan (Indian Flatbread) Recipe
Garnishes
Simple garnishes like freshly chopped cilantro add an herbaceous brightness, while minced garlic brushed on top brings a savory kick that pairs deliciously with the buttery naan. A sprinkle of nigella seeds or sesame seeds is also a fun way to add texture and flavor.
Side Dishes
Grilled naan is the perfect partner for flavorful Indian mains like butter chicken, dal makhani, or spicy chana masala. It also excels when served with cooling raita or vibrant chutneys to create an irresistible spread.
Creative Ways to Present
Try cutting the naan into strips for dipping in hummus or baba ganoush. You can also stuff it with spiced fillings to make naan wraps. For a quick snack, spread with garlic butter and sprinkle with cheese for a twist on classic garlic naan.
Make Ahead and Storage
Storing Leftovers
If you have leftover naan, store it wrapped in foil or in an airtight container at room temperature for up to 2 days. It’s best enjoyed fresh but stays soft enough to reheat nicely.
Freezing
You can freeze grilled naan by placing wax paper between each piece and storing them in a freezer-safe bag. They keep well for up to 2 months and thaw quickly when you need them.
Reheating
To reheat, wrap the naan in foil and warm it in a preheated oven at 350°F (175°C) for 5-7 minutes. Alternatively, warm it quickly on a hot skillet or grill for a minute or two until soft and heated through.
FAQs
Can I make naan without yeast?
While yeast helps naan rise and gives it a light texture, you can make a quick version with baking powder instead. It won’t have the same depth of flavor, but it will still be tasty and soft.
What is the difference between naan and pita bread?
Naan is an Indian flatbread traditionally cooked in a tandoor or grill and usually contains yogurt and milk for softness. Pita is a Middle Eastern bread that puffs up to form a pocket, typically made without dairy.
Can I cook naan indoors without a grill?
Absolutely! A hot cast-iron skillet or grill pan works wonderfully on the stove. Just preheat the pan well and cook the naan on medium-high heat to get those classic bubbles and a slight char.
Why is yogurt used in naan dough?
Yogurt adds moisture and a gentle tang, which tenderizes the dough and contributes to naan’s signature soft and slightly chewy texture.
How thin should I roll out the dough?
Rolling the dough about 1/4 inch thick is ideal. Too thin, and the naan might become crispy; too thick, and it won’t cook evenly or develop those beautiful grill marks.
Final Thoughts
Making your own grilled naan at home is a wonderful way to bring authentic Indian flavors to your table with minimal fuss and ingredients. This Grilled Naan (Indian Flatbread) Recipe is so rewarding to make and enjoy, especially when paired with your favorite dishes or dips. Trust me, once you taste homemade naan fresh from the grill, you’ll wonder how you ever lived without it. So fire up that grill, roll up your sleeves, and dive into naan-making bliss!
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Grilled Naan (Indian Flatbread) Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
This recipe for Grilled Naan offers a soft, fluffy Indian flatbread with a slight crisp from the grill. Made with simple ingredients including flour, yogurt, and yeast, the naan is flavorful and perfectly pairs with curries, dips, or can be enjoyed on its own. The dough is allowed to rise for tender results and then grilled to achieve characteristic char and bubbles, finished with a brush of melted butter and optional fresh garnishes.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/4 cup milk
For Finishing
- 2 tablespoons melted butter (for brushing)
- Optional: Chopped cilantro or garlic for garnish
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt thoroughly to create your base.
- Add Warm Water: Slowly pour the warm water into the dry ingredients while stirring continuously until the mixture begins to form a dough.
- Add Wet Ingredients and Knead: Incorporate the plain yogurt, vegetable oil, and milk into the dough mixture. Continue mixing, then turn the dough onto a lightly floured surface and knead it vigorously for 5 to 7 minutes until the dough is smooth and soft.
- Let Dough Rise: Place the dough into a lightly oiled bowl and cover it with a damp cloth. Allow it to rise at room temperature for about 1 to 1.5 hours or until the dough doubles in size.
- Divide and Shape Dough: After rising, punch down the dough to release air, then divide into 6 equal portions. Roll each portion into a ball, preparing to shape each naan.
- Preheat Grill: Heat your grill or grill pan to medium-high heat to ensure it’s ready for cooking.
- Roll Out Naan: On a lightly floured surface, roll each dough ball into an oval or teardrop shape approximately 1/4 inch thick for even cooking and texture.
- Grill First Side: Place the rolled dough onto the hot grill and cook for 2 to 3 minutes until bubbles appear on the surface and the underside develops golden brown color with grill marks.
- Grill Second Side: Flip the naan carefully and cook for an additional 1 to 2 minutes until the bread is golden and fully cooked through.
- Brush and Garnish: Remove the naan from the grill and immediately brush with melted butter. Optionally, sprinkle chopped cilantro or minced garlic on top for extra flavor.
- Serve: Serve the naan warm alongside your favorite curry dishes, dips, or as a delicious side bread.
Notes
- Use warm water, not hot, to properly activate the yeast without killing it.
- If you don’t have a grill pan, you can use a heavy cast-iron skillet to cook the naan on the stovetop.
- Allowing the dough to rise sufficiently is key for soft and fluffy naan.
- Brush with butter while hot to let it soak into the bread for richness.
- Customize toppings with garlic, cilantro, or even nigella seeds for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Grilling
- Cuisine: Indian
