Description
This Grilled Naan recipe offers a soft, fluffy Indian flatbread cooked to perfection over a hot grill. Made with simple ingredients like flour, yogurt, and yeast, it’s perfect for accompanying curries, dips, or enjoyed on its own with a buttery, flavorful finish. Garnished with fresh cilantro or garlic, this naan is a delicious and authentic addition to any meal.
Ingredients
Scale
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 to ensure even distribution of the leavening and seasoning agents.
- Add Water: Slowly pour warm water into the dry mixture while stirring continuously, allowing a dough to start forming, ensuring it’s not too wet or dry.
- Incorporate Wet Ingredients and Knead: Add the plain yogurt, vegetable oil, and milk to the dough mixture, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth, soft, and elastic.
- Let Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1 to 1.5 hours, or until it doubles in size, which develops flavor and texture.
- Divide Dough: After rising, punch down the dough to release excess air, then divide it into 6 equal portions and roll each into a smooth ball.
- Preheat Grill: Heat your grill or grill pan to medium-high heat to prepare for cooking the naan evenly and creating desirable grill marks.
- Roll Out Dough: On a lightly floured surface, roll each ball into an oval or teardrop shape approximately 1/4 inch thick to ensure even cooking and proper texture.
- Grill First Side: Place the rolled naan onto the hot grill and cook for 2-3 minutes until bubbles begin to form and the underside achieves golden brown grill marks.
- Flip and Cook Other Side: Turn the naan and cook the second side for 1-2 minutes until it is golden and fully cooked through without burning.
- Brush and Garnish: Remove naan from the grill and immediately brush with melted butter to add flavor and softness; optionally top with chopped cilantro or minced garlic for enhanced aroma and taste.
- Serve Warm: Serve the naan warm alongside your favorite curries, dips, or as a delightful independent side to elevate any meal.
Notes
- Ensure water is warm, not hot, to activate yeast without killing it.
- For a fluffier naan, allow the dough to rise in a warm place.
- Brush with garlic butter for extra flavor if desired.
- Naan can also be cooked on a stovetop griddle if a grill is unavailable.
- Store leftover naan wrapped in foil at room temperature for up to 2 days; reheat in a pan or oven.
