Grilled Naan is the golden, pillowy-soft Indian flatbread that brings a little bit of restaurant magic right into your home kitchen. With its smoky charred edges, tender crumb, and that irresistible shimmer of melted butter or ghee, this recipe is a heartwarming invitation to gather around the table. Whether you’re planning curry night, craving something special for dipping, or simply looking to spice up your grilling game, Grilled Naan always delivers with flavor, texture, and those unmistakable grill marks.
Ingredients You’ll Need
The true beauty of Grilled Naan lies in a handful of simple, reliable pantry staples that each work together to create its unforgettable taste and airy softness. Every ingredient here adds a unique touch—think creamy tang from yogurt, deep richness from oil, and a soft, chewy base from flour.
- Active Dry Yeast: Gives the naan its rise and that signature light, airy pocketed texture.
- Sugar: Feeds the yeast and adds a barely-there sweetness that enhances flavor.
- Warm Water: The warmth is just right to activate the yeast—think cozy, not hot.
- All-Purpose Flour: Becomes the soft, fluffy foundation for your naan’s bite.
- Salt: A little goes a long way to lift and balance all the flavors.
- Plain Yogurt (whole or Greek): Yogurt brings tang, tenderness, and a touch of richness to the dough.
- Vegetable Oil: Helps soften the dough and keeps the naan moist on the grill.
- Melted Butter or Ghee: Brushed on after grilling, it soaks in flavor and adds irresistible shine.
- Optional Chopped Cilantro or Garlic: For bold aroma and extra flavor, sprinkle these on your finished naan.
How to Make Grilled Naan
Step 1: Activate the Yeast
Start by combining the yeast, sugar, and warm water in a small bowl. Stir gently for a few seconds for even mixing, and then just let it rest. After about 10 minutes, it should look foamy, almost like a mini science experiment—proof the yeast is alive and ready to give your Grilled Naan that signature puff.
Step 2: Mix the Dough
In a large mixing bowl, whisk the flour and salt together to evenly distribute the seasoning. Pour in the yogurt, oil, and your foamy yeast mixture. Use a spoon or your hands to bring everything together until you have a sticky dough. This is where the magic starts—the combination of yogurt and yeast makes the dough flavorful and super soft.
Step 3: Knead Until Smooth
Dust your counter with flour, then transfer the dough. Knead for about 6 to 8 minutes, using the heel of your hand to press and fold until it’s smooth and elastic. If the dough sticks, add a touch more flour, but keep it just soft enough—over-flouring leads to dense naan.
Step 4: Let It Rise
Place your kneaded dough in an oiled bowl, turning it once to coat. Cover with a damp towel or plastic wrap and let it rest somewhere warm for about an hour. When doubled in size, the dough will be airy and full of promise for beautifully pillowy Grilled Naan.
Step 5: Shape Each Naan
After punching down the dough to release extra air, divide it into 6 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each one into an oval or round about 1/4-inch thick. These rustic shapes give naan its signature homemade charm.
Step 6: Grill to Perfection
Preheat your grill or grill pan over medium-high heat, and lightly brush the grates with oil. Working in batches, grill each naan for 1 to 2 minutes per side. Watch as bubbles form and the bottom chars in spots—those caramelized edges give Grilled Naan irresistible flavor.
Step 7: Finish with Butter & Toppings
The moment they come off the grill, brush each naan with melted butter or ghee to let it soak in while warm. Sprinkle with chopped cilantro or minced garlic if you like. Serve your Grilled Naan warm and watch it disappear.
How to Serve Grilled Naan
Garnishes
A good Grilled Naan is delightfully delicious on its own, but garnishing with a little extra love never hurts. Try brushing with melted ghee, then scattering a handful of chopped cilantro or fresh minced garlic on top. For a spicy kick, a sprinkle of chili flakes takes things to another level.
Side Dishes
Grilled Naan is practically made for dipping and scooping. Serve it alongside fragrant curries like tikka masala, dal, or creamy saag paneer. It’s also amazing with hummus, chutneys, or any saucy dish that begs to be mopped up!
Creative Ways to Present
Beyond traditional pairings, Grilled Naan makes a fantastic base for personal pizzas, wraps, or as a bold alternative to sandwich bread. Slice them into triangles and serve with a selection of dips for party-style sharing, or fold them around grilled veggies for a satisfying lunch.
Make Ahead and Storage
Storing Leftovers
If you have any Grilled Naan left over, let it cool completely and then store it in an airtight container or zip-top bag at room temperature for up to 2 days. It stays soft and flavorful, ready for your next meal or spontaneous snack attack.
Freezing
To freeze, place cooled naan between sheets of parchment paper and store in a freezer-safe bag. It’ll keep beautifully for up to two months. Just pull out a piece (or more) whenever cravings strike, and you’ll have fresh-tasting Grilled Naan in minutes.
Reheating
Reheat naan on a dry skillet over medium heat for a minute or two per side until soft and warm again. You can also use the oven, wrapped in foil at 350°F for 5 to 10 minutes. For that just-grilled taste, brush with a touch more butter or ghee when serving.
FAQs
Can I make Grilled Naan without a grill?
Absolutely! A cast-iron skillet or heavy-bottomed pan over medium-high heat works really well. Just remember to oil the surface lightly and cook until you see bubbles and golden brown patches.
Is it possible to make Grilled Naan with whole wheat flour?
Yes, you can swap up to half the all-purpose flour for whole wheat if you’d like more nutty flavor and extra fiber. The naan will be a bit denser but still delicious and hearty.
How do I make this recipe vegan?
For a vegan version, substitute the plain yogurt with a dairy-free yogurt and use oil or plant-based butter for brushing instead of regular butter or ghee. The result is still soft, chewy, and grill-marked perfection.
Can the dough be prepared ahead of time?
Definitely! You can refrigerate the dough after its first rise (before shaping). Just punch it down, cover, and chill for up to 24 hours. Let it come to room temperature before rolling and grilling.
What should I do if my naan isn’t getting enough bubbles or charring?
The key is a hot grill or pan—make sure it’s well preheated before cooking. Also, avoid overworking the dough and keep it on the wetter side for best puff and texture.
Final Thoughts
There’s nothing quite like the joy of tearing into soft, fragrant, freshly made Grilled Naan—especially when it’s warm from the grill and brushed with butter. I hope you’ll give this recipe a try and discover how easy and fun it is to create a classic favorite with your own hands. Happy grilling!
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Grilled Naan Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 naan breads
- Category: Side Dish
- Method: Grilling
- Cuisine: Indian
- Diet: Vegetarian
Description
Learn how to make delicious Grilled Naan at home with this easy-to-follow recipe. These soft and fluffy Indian flatbreads are perfect for pairing with your favorite curries or enjoying on their own.
Ingredients
Dough:
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1/2 cup warm water (about 110°F)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain yogurt (whole or Greek)
- 2 tablespoons vegetable oil (plus more for grilling)
For Topping:
- 2 tablespoons melted butter or ghee (for brushing)
- Optional: chopped cilantro or garlic for topping
Instructions
- Prepare the Yeast: In a small bowl, combine the yeast, sugar, and warm water. Let it sit for about 10 minutes until foamy.
- Mix the Dough: Whisk flour and salt in a bowl. Add yogurt, oil, and yeast mixture. Knead into a smooth dough.
- Rise the Dough: Let the dough rise for 1 hour until doubled.
- Shape and Grill: Divide dough, roll into balls, flatten into ovals. Grill each naan for 1-2 minutes per side.
- Finish and Serve: Brush hot naan with melted butter, sprinkle toppings, and serve warm.
Notes
- You can substitute plain yogurt with dairy-free yogurt for a vegan version.
- Naan can be stored in an airtight container for up to 2 days and reheated on a skillet.
Nutrition
- Serving Size: 1 naan
- Calories: 190
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
