Oh, if you’ve ever had naan fresh off the grill, you know just how magical it is. This Grilled Naan recipe is everything you could want in a flatbread—soft, chewy, with the perfect golden crispness on the outside. It’s warm and fluffy on the inside, with just the right amount of char from the grill that makes every bite irresistible. Paired with curry, dips, or just some butter, naan is one of those comforting, soul-warming breads that will make you feel like you’re sitting at an Indian feast.
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The best part? You don’t need a tandoor oven to make naan at home. With this recipe, you can achieve the same deliciously charred crust and soft interior right on your grill or stovetop. Trust me, it’s a game-changer when it comes to homemade bread.
Why You’ll Love Grilled Naan
This recipe isn’t just about making bread; it’s about creating that warm, comforting experience that only fresh naan can deliver. Whether you’re enjoying it with a hearty curry or using it to scoop up your favorite dips, this naan is perfect for almost every meal. Here’s why it’s a favorite:
Versatile: It’s perfect alongside curries, stews, or soups, and also makes a great snack with some garlic butter or yogurt.
Quick and Easy: While traditional naan requires a tandoor, this recipe can be made on your grill or stovetop in no time—no special equipment required.
Customizable: Feel free to adjust the flavor! Add garlic, herbs, or even a sprinkle of cheese to the dough for extra flavor.
Crowd-Pleasing: Whether you’re hosting a dinner or just cooking for your family, naan always disappears fast. Everyone loves it!
Ingredients in Grilled Naan
Here’s what you’ll need to make this pillowy-soft naan. It’s a simple list of pantry staples, but it creates a truly spectacular bread:
All-Purpose Flour: The base of the dough. It gives the naan its chewy texture.
Yeast: Helps the dough rise and creates that soft, airy texture. Don’t worry, the rise is quick!
Sugar: Just a touch to activate the yeast and add a slight sweetness to balance the flavors.
Salt: To enhance all the flavors and bring the dough to life.
Baking Powder: To give the naan that extra fluff.
Warm Water: To activate the yeast and help bring the dough together.
Greek Yogurt: Adds a tangy richness and makes the dough soft and pliable.
Olive Oil: For moisture in the dough and for brushing on the naan before grilling.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get that naan dough ready for grilling! Here’s how:
Activate the Yeast: In a small bowl, mix the warm water with sugar and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Make the Dough: In a large mixing bowl, combine the flour, baking powder, and salt. Once the yeast mixture is ready, add it along with the Greek yogurt and olive oil to the flour. Mix everything together until it forms a dough.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If it’s sticky, add a little extra flour.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1-1.5 hours, or until it doubles in size.
Preheat the Grill: Preheat your grill or stovetop grill pan to medium-high heat. You want it hot, but not too hot to burn the naan before it cooks through.
Shape the Naan: Once the dough has risen, divide it into equal portions. Roll each portion into a ball, then roll out each ball into a tear-shaped or round naan, about 1/4 inch thick.
Grill the Naan: Brush the naan with a little olive oil and place it on the grill. Grill for about 2-3 minutes on each side until golden brown with nice char marks.
Serve: Brush the naan with a little more olive oil or melted butter for extra flavor. Serve warm with your favorite curry, dip, or as a snack on its own.
How to Serve Grilled Naan
Grilled naan is perfect for any meal, but here are a few ways to serve it for maximum enjoyment:
With Curries: Serve alongside your favorite curries, like butter chicken, dal, or lamb korma. It’s perfect for scooping up all those flavorful sauces.
Dips and Sauces: Naan is also fantastic with dips like hummus, raita, or a simple garlic butter spread.
Wraps and Sandwiches: Use naan as a wrap for grilled meats, veggies, or even falafel for a delicious sandwich alternative.
As a Snack: Warm naan with a little butter or ghee is an indulgent snack you’ll crave regularly.
Presentation tip: Serve the naan hot and fresh, garnished with fresh cilantro for a burst of color.
Additional Tips
Grill Marks: For those beautiful grill marks, make sure your grill or pan is preheated properly. The high heat will give you that lovely charred texture.
Rest the Dough: Don’t rush the rise! Letting the dough rest and rise properly is key to getting that fluffy texture we all love.
Keep It Warm: If you’re making a large batch, wrap the naan in a clean kitchen towel to keep it warm as you cook the rest.
Add Flavor: Experiment with flavors by adding minced garlic, chopped herbs, or even cheese to the dough before grilling for an extra twist.
Make It Vegan: For a vegan version, swap the yogurt for a dairy-free alternative and use olive oil for brushing instead of butter.
Storage Tips: Leftover naan can be stored in an airtight container for up to 2 days. Reheat in the oven or on the grill to restore its soft, pillowy texture.
Double the Batch: Make a double batch and freeze extras! You can freeze naan for up to a month. When you’re ready to eat, just reheat it for a quick, comforting meal.
FAQ Section
Q1: Can I make this naan without a grill?
A1: Yes! You can use a stovetop griddle or a non-stick pan. Just make sure it’s preheated well to get those beautiful char marks.
Q2: Can I make naan with whole wheat flour?
A2: Absolutely! You can substitute whole wheat flour for part of the all-purpose flour, though it might result in a denser naan.
Q3: How do I store leftover naan?
A3: Store leftover naan in an airtight container at room temperature for up to 2 days. You can also freeze it for up to a month!
Q4: Can I make naan ahead of time?
A4: Yes! You can prepare the dough the night before and let it rise overnight in the fridge. Just let it come to room temperature before grilling.
Q5: Can I freeze naan?
A5: Yes, naan freezes wonderfully! Just wrap it in plastic wrap or foil and store in a freezer-safe bag. Reheat it in the oven or on the grill.
Q6: How do I reheat naan?
A6: To reheat naan, place it on a hot grill or in a skillet for about 1-2 minutes per side. It’ll regain its soft, warm texture!
Q7: Can I add garlic to the naan?
A7: Yes, you can add minced garlic to the dough or brush the cooked naan with garlic butter for an extra burst of flavor.
Q8: Can I use a baking sheet instead of a grill?
A8: Yes, you can bake naan on a baking sheet in a hot oven (about 475°F). It will still be delicious, though it won’t have the same smoky char as grilling.
Q9: How do I get a soft naan?
A9: The key to soft naan is letting the dough rise properly and making sure not to overcook it on the grill. A quick grilling time helps preserve the softness.
Q10: Can I double the recipe?
A10: Yes, you can easily double the recipe! Just make sure to give the dough enough space to rise properly.
Conclusion
Grilled Naan is a total crowd-pleaser, and once you’ve tasted the homemade version, you’ll never go back to store-bought! With its soft, pillowy interior and just a touch of crispness on the outside, it’s the perfect accompaniment to any meal. Whether you’re serving it with curry, dipping it in sauces, or just enjoying it on its own, this naan is sure to become a favorite in your home. So fire up the grill and get ready for a little piece of bread heaven!
Print
Grilled Naan (Indian Flatbread)
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Total Time: 2 hours 30 minutes (including rising time)
- Yield: 8 pieces 1x
- Category: Bread
- Method: Grilled
- Cuisine: Indian
Description
Grilled Naan is a soft, pillowy bread with a slightly crispy exterior, perfect for pairing with curries, dips, or grilled meats. This homemade naan is made with yeast for a perfect rise and grilled to perfection for an authentic flavor.
Ingredients
- 1.25 ounce package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 3 1/2 cups bread flour
- 1 teaspoon garlic salt
- 1/4 cup butter, melted
Instructions
- In a small bowl, dissolve the active dry yeast in warm water with the sugar. Let it sit for about 10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the milk, egg, salt, and garlic salt. Add the yeast mixture and stir to combine.
- Gradually add the bread flour, 1 cup at a time, mixing until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and then roll each ball into an oval or round shape, about 1/4-inch thick.
- Preheat your grill or grill pan to medium-high heat. Lightly grease the grill grates with oil or non-stick spray.
- Place the rolled-out dough onto the grill and cook for about 2-3 minutes on one side, until bubbles form. Flip and cook for an additional 1-2 minutes until golden and slightly charred.
- Brush the naan with melted butter immediately after grilling.
- Serve warm with your favorite curry, dip, or grilled meats.
Notes
- You can also cook the naan on a cast-iron skillet over medium-high heat if you don’t have a grill.
- For an extra flavor boost, you can add finely chopped herbs like cilantro or mint to the dough before grilling.
- Leftover naan can be stored in an airtight container for 2-3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg