Grilled Naan Recipe

Grilled Naan
Indian Leavened Flatbread
Submitted By: Taz


2 Cups Indian All Purpose Flour (Maida)
1 tsp Active Dry Yeast (Khhamir)
1 tsp Powdered Sugar (Bura)
⅔ Cup Lukewarm Water
4 Tbs Ghee
3 Tbs Plain Yogurt (Dahi)
Kosher Salt (Namak) to taste - about 1 heaping tsp
Flour for working and dusting

  1. Place sugar, yeast, and water into a small bowl and mix until yeast is dissolved
  2. Cover and set aside for 10 minutes or until surface is frothy
  3. Sift together the flour and salt to taste in a large mixing bowl
  4. Add ghee to flour and mix until all lumps are gone
  5. Add yeast mixture and (optional) yogurt to flour and mix thoroughly – add water if dough is too dry - Dough should be slightly sticky
  6. Turn out onto a lightly floured surface and knead until dough is smooth (about 5 minutes)
  7. Replace dough into bowl, cover and place in a warm place for 1 ½ hours or until the dough has doubled in size
  8. Set up grill for indirect cooking and preheat to high (450-500ºF) - If you have a baking stone or a flat griddle you can place it on the 'cool side' of the grill (the reason for indirect cooking is for easier heat control while cooking)
  9. Turn out dough onto a lightly floured surface and knead for 2 minutes
  10. Break dough into 6 equal portions - Roll out each portion into ovals apx ¼ inch thick
  11. Stretch each 'disc' by hand into oblong 'teardrop' shape apx 10 x 6 inches
  12. Lightly oil grill grate and place stretched pieces directly on the grill above the coals - Allow to cook (undisturbed) until the bottom is golden brown and charred in spots (apx 2-4 minutes) -ALTERNATELY, place the stretched pieces directly on the stone or griddle and allow to cook undisturbed for 2-4 minutes with the lid closed until bottom is golden brown
  13. Flip and continue to cook until golden brown and charred in spots (apx 2-4 minutes) - ALTERNATELY, flip and transfer to directly over the coals and allow to cook for 2-4 minutes until browned and slightly charred
  14. Remove from grill and brush with ghee - Cover with a clean tea towel until all naan is cooked
  15. Serve hot
For GARLIC NAAN, add 4-6 finely minced cloves Fresh Garlic to the dough (STEP 5)

For CHILI NAAN, add 2-4 seeded and finely minced Fresh Green Chilies along with 1 tsp Nigella Seeds, 1 tsp Cumin Seeds, and ½ tsp Red Chili Powder to dough (STEP 5)

Naan can be wrapped in foil or placed in an airtight container and stored out for 1-2 days until needed – to reheat, sprinkle each naan with a little water and place in a 350° oven for 4-8 minutes or until hot

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