Grilled Naan

Grilled Naan

Bread is a staple and pairs well with any meal. Each ethnicity seems to have their own style of bread that is most loved and favored. Naan, pita, and flatbread is the style of bread most often paired with Mediterranean, Middle Eastern, and Indian food.

One of my daughters introduced me to this grilled naan recipe. It was amazingly delicious and fairly easy to make. It was definitely a recipe I wanted to share in connection with the upcoming recipes of Air Fryer Falafel and Duram Kebab Chicken.

I love cooking this naan on the grill, especially in the summertime. I used my Traeger and it cooked the naan perfectly, but needed a little browning under the broiler. With a traditional grill, the browning will occur naturally. Grilled naan served warm with garlic, parsley and butter dripping off is a particular favorite of mine!

Ingredients for Grilled Naan:

• Dried yeast: Use the granules instead of live yeast for this recipe. Activate the yeast by sprinkling it over warm water and adding granulated sugar. Letting it sit for 5-10 minutes allows the bubbles to begin to form.
• Egg
• Milk
• Salt
• All-purpose flour: Any type of flour would be successful with this recipe. You could use bread flour, and even alternative flours, since it doesn’t rise a huge amount. Whole wheat flour would cause less of a rise, and would create more of a flatbread.

How to Make Grilled Naan:

1. In mixer with dough hook, add ¼ cup water. Sprinkle yeast and 1 Tablespoon sugar. Let sit 5-10 minutes until foamy.
2. Stir in egg, milk, salt, and ¼ cup sugar, plus ¾ cup warm water.
3. Add 4 cups flour and mix on low to form soft, pliable dough. Add more flour, if needed, and knead bread with mixer or by hand until smooth and elastic, about 5 minutes.
4. Pour 1 Tablespoon olive oil in large bowl. Dip top of dough ball in oil and rub around so dough ball and bowl are covered in olive oil.
5. Cover with lid or plastic wrap or kitchen towel (if not in dry climate). Let rise in warm place until doubled, 1 to 1 ½ hours.
6. Punch down. Pinch off into 2” pieces, about 15 pieces. Roll into balls and place on an oiled baking sheet. Cover with lightly dampened towel to raise for another 30 minutes.
7. Start grill and when heated to between 375-400° F, use rolling pin to flatten each ball into a 5” round. Place on parchment paper sprayed with non-stick spray. Stack up rounds with oiled parchment paper between.
8. With your hands, stretch each 5” round to a 7” round before placing on the hot grill.
9. Grill until bottom is crusty and brown and top is blistered, about 10 seconds. Flip over and grill 30 seconds more until golden brown. Remove and let sit on kitchen cloth. Brush with warm butter and sprinkle with sea salt, garlic blend and dried parsley. Serve immediately.

Have fun making this delicious Grilled Naan!

–Kim

Print Recipe

5 from 1 vote

Grilled Naan

Grilled Naan is fresh Mediterranean bread, lightly buttered and sprinkled with herbs.

Prep Time20 minutes mins

Cook Time20 minutes mins

Proofing/Rising Time2 hours hrs

Total Time2 hours hrs 40 minutes mins

Course: Bread

Cuisine: Indian, Mediterranean

Keyword: bread, mediterranean

Servings: 15 7″ rounds

Author: Kim Melanson

Ingredients

• (Based on recipe by Food&wine.com)
• 2 ¼ teaspoons dried yeast
• ¼ cup lukewarm water + 1 Tablespoon granulated sugar
• 1 egg beaten
• 3 Tablespoons milk
• 2 teaspoons salt
• ¾ cup warm water
• 4 – 5 cups all-purpose flour
• 1 Tablespoon olive oil
• 4 Tablespoons unsalted butter melted
• sea salt, garlic blend, and freeze-dried parsley for sprinkling

Instructions

• In mixer with dough hook, add ¼ cup water. Sprinkle yeast and 1 Tablespoon sugar. Let sit 5-10 minutes until foamy.
• Stir in egg, milk, salt, ¼ cup sugar, plus ¾ cup warm water.
• Add 4 cups flour and mix on low to form soft, pliable dough. Add more flour, if needed, and knead bread with mixer or by hand until smooth and elastic, about 5 minutes.
• Pour 1 Tablespoon olive oil in large bowl. Dip top of dough ball in oil and rub around so dough ball and bowl are covered in olive oil.
• Cover with lid or plastic wrap or kitchen towel (if not in dry climate). Let rise in warm place until doubled, 1 to 1 ½ hours.
• Punch down. Pinch off into 2” pieces, about 15 pieces. Roll into balls and place on an oiled baking sheet. Cover with lightly dampened towel to raise for another 30 minutes.
• Start grill and when heated to between 375-400° F, use rolling pin to flatten each ball into a 5” round. Place on parchment paper sprayed with non-stick spray. Stack up rounds with oiled parchment paper between.
• With your hands, stretch each 5” round to a 7” round before placing on the hot grill.
• Grill until bottom is crusty and brown and top is blistered, about 10 seconds. Flip over and grill 30 seconds more until golden brown. Remove and let sit on kitchen cloth. Brush with warm butter and sprinkle with sea salt, garlic blend and dried parsley. Serve immediately.