Grilled Naan (Indian Flatbread) Recipe

If you have ever savored the warm, soft texture and smoky aroma of Indian bread fresh off a grill, you are in for a treat with this Grilled Naan (Indian Flatbread) Recipe. This recipe brings the charm of traditional Indian cuisine right to your kitchen, producing naan that is pillowy, slightly charred, and buttery, making it the perfect companion to your favorite curries or as a delightful snack on its own. The combination of simple ingredients and the magic of grilling creates a bread that is both rustic and irresistibly flavorful, effortlessly elevating any meal.

Ingredients You’ll Need

The magic of this Grilled Naan (Indian Flatbread) Recipe lies in its few essential ingredients that bring together flavor, texture, and that signature tenderness. Each pantry staple plays an important role, from giving the dough structure to adding richness and a subtle tang.

• 2 cups all-purpose flour: The foundational ingredient that forms the soft yet chewy texture of the naan.
• 1 teaspoon sugar: Feeds the yeast to help the dough rise perfectly and adds a slight sweetness.
• 1 teaspoon instant yeast: The leavening agent that makes the naan fluffy and airy.
• 1 teaspoon salt: Enhances all the flavors while balancing the sweetness.
• 1/2 cup warm water: Activates the yeast and helps bring the dough together.
• 1/4 cup plain yogurt: Adds moisture, tenderness, and a subtle tang that’s signature to naan bread.
• 2 tablespoons vegetable oil: Keeps the dough soft and helps in easy grilling without sticking.
• 1/4 cup milk: Adds richness and helps develop a delicate crumb.
• 2 tablespoons melted butter (for brushing): Adds that irresistible buttery finish and gloss on top.
• Optional: chopped cilantro or garlic for garnish: Adds fresh, aromatic notes and an extra flavor boost.

How to Make Grilled Naan (Indian Flatbread) Recipe

Step 1: Combine the Dry Ingredients

Begin by mixing your flour, sugar, yeast, and salt in a large bowl. This ensures that the yeast and salt are evenly distributed, giving your naan that perfect rise and flavor. This simple base is what transforms into the lovely bread we all crave.

Step 2: Add Warm Water Slowly

Pour the warm water gradually into the dry mix while stirring continuously. This prevents clumps from forming and starts to bring the dough together, setting the stage for a tender crumb.

Step 3: Enrich the Dough

Once your dough begins to form, mix in the yogurt, vegetable oil, and milk. These ingredients add moisture and richness, making the naan soft and slightly tangy — it’s a texture and flavor combo that will keep you coming back.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface and knead it well for 5 to 7 minutes until smooth and elastic. Proper kneading is crucial for developing gluten, producing that perfect chew.

Step 5: Let the Dough Rise

Place your dough in an oiled bowl and cover it with a damp cloth. Allow it to rest and double in size for 1 to 1.5 hours. This rest period is key, as it allows the yeast to work its magic and makes the dough airy.

Step 6: Shape the Dough

Punch down the risen dough and divide it into 6 equal parts. Roll each portion into a ball — this helps control portions and ensures even cooking.

Step 7: Prepare the Grill

Preheat your grill or grill pan on medium-high heat. A hot surface is essential to create those lovely char marks and cook the naan quickly without drying it out.

Step 8: Roll Out the Naan

On a floured surface, roll each dough ball into an oval or teardrop shape about 1/4 inch thick. The shape allows for a rustic appearance and even grilling.

Step 9: Grill the Naan

Place the rolled-out dough directly on the grill. Cook for 2 to 3 minutes until bubbles form and the underside has golden brown grill marks. These bubbles are a sign of perfect puffing!

Step 10: Flip and Finish Cooking

Flip your naan and grill for another 1 to 2 minutes until the other side is golden. The quick cooking locks in moisture and achieves that soft yet slightly crispy texture on the exterior.

Step 11: Add the Finishing Touches

Remove your naan from the grill and brush it immediately with melted butter to add a luscious finish and a glossy sheen. Garnish with chopped cilantro or garlic if you like a fresh, flavorful punch.

How to Serve Grilled Naan (Indian Flatbread) Recipe

Garnishes

Fresh herbs like cilantro bring a bright contrast to the buttery naan, while minced garlic adds a bold aromatic touch. Sprinkle these right after brushing on the butter to let their flavors meld into the warm bread beautifully.

Side Dishes

This Grilled Naan (Indian Flatbread) Recipe pairs beautifully with a range of dishes from butter chicken to chana masala or even a yogurt-based raita. Its chewy texture soaks up sauces wonderfully, making every bite a flavor-packed delight.

Creative Ways to Present

Serve your naan stacked in a basket lined with a colorful cloth or wrapped in parchment for a charming rustic look. You can also turn it into a wrap for kebabs or use it as a base for quick naan pizzas by adding your favorite toppings before a final grill.

Make Ahead and Storage

Storing Leftovers

You can store leftover grilled naan in an airtight container or resealable bag at room temperature for up to 2 days. To keep it from drying out, place a slightly damp paper towel in the container.

Freezing

For longer storage, frozen naan works wonderfully. Wrap each piece individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months without loss of flavor or texture.

Reheating

To reheat, pop your naan directly on a hot skillet or grill for a minute or two on each side. Alternatively, microwave briefly with a damp paper towel for softness. Avoid overheating to keep the naan soft and pliable.

FAQs

Can I use all whole wheat flour instead of all-purpose flour?

Whole wheat flour will give your naan a denser texture and nuttier flavor. It’s possible to substitute, but you might want to start with a mix of half whole wheat and half all-purpose to retain tenderness.

Is yogurt absolutely necessary in the dough?

Yogurt contributes moisture and a slight tang that defines naan’s flavor, but you can substitute with buttermilk or milk as a milder alternative. Leaving it out entirely will change the bread’s softness and flavor.

Can I cook naan on a regular pan if I don’t have a grill?

Absolutely! A cast iron skillet or heavy-bottomed pan on medium-high heat works great. Just make sure it’s hot enough to get those beautiful browned spots and bubbles.

How do I keep naan soft after grilling?

Brushing hot naan with melted butter immediately after cooking is key to locking in moisture and keeping it soft. Storing with a damp paper towel also helps retain softness if you’re saving it for later.

Can I add flavors like garlic or herbs into the dough?

Yes! Adding minced garlic, chopped cilantro, or even nigella seeds into the dough can elevate the flavor profile, making the naan even more aromatic and delicious.

Final Thoughts

If you’ve been searching for a way to bring the warmth and comfort of Indian flatbread to your table, this Grilled Naan (Indian Flatbread) Recipe will quickly become one of your go-to favorites. It’s simple, rewarding to make, and pairs beautifully with countless dishes. Trust me, once you taste that first buttery, charred bite, you’ll be hooked. Give it a try and savor the joy of homemade naan anytime you want!

Print