Grilled Naan (Indian Flatbread) Recipe
If you’ve ever dreamt of replicating restaurant-style bread at home, this Grilled Naan (Indian Flatbread) is about to make your wish come true! Puffy, lightly charred, and buttery, naan is a must-have companion for curries, soups, and even grilled meats. Today, I’m showing you how to capture that irresistible, smoky flavor right in your backyard or kitchen—no tandoor required. With a few everyday ingredients and approachable steps, you’ll be on your way to serving up warm, pillowy Grilled Naan (Indian Flatbread) that rivals your favorite Indian restaurant.
Ingredients You’ll Need
What makes a fantastic Grilled Naan (Indian Flatbread)? Simple, high-quality ingredients that work in harmony to create flavor, chew, and that signature blistered look. Each plays a starring role, so don’t skip or swap without good reason!
- Active dry yeast: This leavener gives naan its tender rise and signature pockets, making it light and fluffy every time.
- Sugar: Just a teaspoon wakes up the yeast and adds a subtle sweetness to balance savory toppings.
- Warm water (about 110°F): Not too hot—not too cold. This is the perfect temperature for yeast to bloom and start the dough magic!
- All-purpose flour: The foundation of your dough, yielding soft but sturdy naan that holds up to any sauce or topping.
- Plain yogurt (preferably whole milk): Yogurt makes naan uniquely soft, slightly tangy, and deliciously chewy.
- Vegetable oil: Keeps the dough tender and adds a lovely sheen while grilling.
- Salt: Essential for highlighting all the other flavors—don’t leave it out!
- Baking powder: A touch of extra lift for naan that puffs beautifully on the grill.
- Melted butter or ghee for brushing: Brush it on hot naan for melt-in-your-mouth richness and authentic aroma.
- Optional toppings: minced garlic, chopped cilantro, nigella seeds: Make it your own! They add color, texture, and big flavor to each bite.
How to Make Grilled Naan (Indian Flatbread)
Step 1: Activate the Yeast
Start by stirring the yeast and sugar into your warm water in a small bowl. Let it sit for about 10 minutes until it turns frothy and foamy. This is your dough’s secret to rising high and developing that soft, airy interior we all love in Grilled Naan (Indian Flatbread).
Step 2: Mix and Knead the Dough
In a separate, large bowl, combine the flour, salt, and baking powder. Pour in the yogurt, oil, and the frothy yeast mixture. Stir everything together until it forms a shaggy dough, then get in there with your hands and knead for 5–7 minutes on a lightly floured surface. You’re aiming for a smooth, elastic ball—put on your favorite song and sing along as you knead!
Step 3: Let It Rise
Pop the dough into a lightly oiled bowl, cover it with a damp towel, and leave it in a warm, cozy spot for 1 to 2 hours. During this time, the dough will puff up and double in size, hinting at the pillowy Grilled Naan (Indian Flatbread) to come.
Step 4: Shape the Naan
Once your dough has risen, punch it down gently to release extra air. Divide it into 6 equal pieces, then roll each into an oval or teardrop shape about 1/4-inch thick. No need for perfection—a little rustic charm is part of naan’s beauty!
Step 5: Grill Your Naan
With your grill or grill pan preheated to medium-high, it’s showtime! Place each shaped naan onto the hot grates and cook for 1–2 minutes per side. Watch as they puff and blister, then flip and repeat. A little char is what gives Grilled Naan (Indian Flatbread) its signature smoky flavor—don’t be shy!
Step 6: Finish with Butter or Toppings
As soon as each naan is off the grill, brush generously with melted butter or ghee so it soaks in while the breads are hot. Sprinkle with chopped cilantro, minced garlic, or nigella seeds while the surface is still glossy, for an aromatic, eye-catching finish.
How to Serve Grilled Naan (Indian Flatbread)
Garnishes
Don’t underestimate the power of a great garnish! Brush your Grilled Naan (Indian Flatbread) with a final swipe of ghee, then add a scatter of chopped cilantro, minced garlic, or a dusting of nigella seeds. These finishing touches not only look gorgeous but also bring out layers of flavor with every bite.
Side Dishes
Grilled Naan (Indian Flatbread) was made for sharing, so set it alongside your favorite curries—think creamy butter chicken, rich dal, or zippy chana masala. It also pairs perfectly with kebabs, grilled vegetables, or even as an upgrade to your classic soup and salad spread.
Creative Ways to Present
If you want to surprise your guests—or simply treat yourself—slice your naan into wedges, stack them in a rustic basket lined with a towel, or serve them as flatbread “pizzas” topped with grilled veggies and fresh herbs. Try using your Grilled Naan (Indian Flatbread) as a crust for swoon-worthy wraps or layered with dips for a fun party platter!
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Naan (Indian Flatbread), let it cool completely before wrapping it snugly in foil or plastic and storing in an airtight container. It’ll stay soft and tasty for up to 2 days at room temperature or up to 5 days in the fridge.
Freezing
Want to prep ahead? Cooked naan freezes beautifully. Once fully cooled, layer with parchment and slip into freezer bags. They can keep for up to 2 months! When the naan cravings hit, you’ll have a batch ready in moments.
Reheating
To bring your naan back to life, simply toss it on a hot, dry skillet or place directly on the oven rack at 350°F for 3–5 minutes. Give it another brush of melted butter or ghee just before eating—it’ll taste freshly made all over again.
FAQs
Can I make Grilled Naan (Indian Flatbread) without a grill?
Absolutely! A hot cast iron skillet or griddle works wonders. Cook your naan for 1–2 minutes per side until puffed and golden, then finish with your favorite toppings.
Why do you use yogurt in the dough?
Yogurt makes the naan extra soft, tender, and gives it a slight tangy flavor. Greek yogurt works great if you want a thicker, richer dough.
My dough isn’t rising. What went wrong?
Check that your yeast is fresh and that your water wasn’t too hot or too cold. Properly activating the yeast creates the beautiful rise essential for Grilled Naan (Indian Flatbread).
Can I add other herbs and spices to the dough?
Definitely! Try mixing in cumin seeds, toasted coriander, or fresh minced herbs for even more flavor. Just keep add-ins under 2 tablespoons total so the dough stays easy to knead.
How do I keep naan soft after grilling?
Brush each naan with melted butter or ghee right after grilling, stack, and wrap them in a clean towel. This traps steam and keeps every piece soft until you’re ready to serve.
Final Thoughts
There’s nothing quite like the aroma of freshly grilled naan drifting through your kitchen or backyard. Whether you’re planning a feast or want to turn a simple dinner into something special, I hope this recipe inspires you to give Grilled Naan (Indian Flatbread) a place at your table. Once you master this easy technique, you’ll never look at store-bought naan the same way—happy grilling!
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Grilled Naan (Indian Flatbread) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 naan 1x
- Diet: Vegetarian
Description
Learn how to make delicious Grilled Naan, a traditional Indian flatbread that is soft, fluffy, and perfect for scooping up your favorite curries and dips.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (about 110°F)
- 2 1/2 cups all-purpose flour
- 1/4 cup plain yogurt (preferably whole milk)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Optional Toppings:
- Minced garlic
- Chopped cilantro
- Nigella seeds
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes until foamy.
- Mix Dough: In a large bowl, combine flour, salt, and baking powder. Add yogurt, oil, and yeast mixture. Stir until a soft dough forms.
- Knead Dough: On a floured surface, knead the dough for 5–7 minutes until smooth.
- Rise: Place dough in an oiled bowl, cover, and let it rise for 1–2 hours until doubled.
- Shape and Grill: Divide dough, roll into ovals, grill for 1–2 minutes per side.
- Finish: Brush with butter, add toppings if desired, and serve warm.
Notes
- For garlic naan, press minced garlic into the dough before grilling.
- You can also cook naan in a hot cast iron skillet if a grill isn’t available.
- Yogurt makes the dough soft and slightly tangy—Greek yogurt can be used for a thicker texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
