If you’ve ever had naan at your favorite Indian restaurant, you know just how irresistible it is. Soft, pillowy, and lightly charred with a bit of smokiness from the grill – it’s the perfect companion for curries, dips, and any meal where you just need a bread that’s a little extra. The good news? Making Grilled Naan at home is easier than you might think, and once you taste the fresh, warm, homemade version, you’ll never go back to store-bought again!
This recipe is a total game-changer. The naan is soft on the inside, slightly crisp on the outside, and has those beautiful charred spots that you’d get from a tandoor oven. Whether you’re making it for a cozy weeknight meal or serving it at a dinner party, this naan will steal the show. The best part? It only takes a few simple ingredients, and you don’t need any fancy equipment—just a grill or a hot skillet!
I love making naan at home because it’s a fun and rewarding process, plus it’s the perfect way to elevate any Indian dish or even just to snack on with a bit of butter or garlic. Trust me, after you try this recipe, it’s going to be your new go-to!
Why You’ll Love This Recipe:
- Easy to make: No need for a tandoor oven. You can make this naan right on your grill or in a hot skillet.
- Soft and fluffy: The dough has yogurt and a bit of yeast, which makes the naan super soft and chewy on the inside, with just the right amount of crispy char on the outside.
- Flavorful: Garlic, butter, and a touch of yogurt bring so much flavor to this simple bread.
- Quick: With a little bit of rising time, the whole process comes together quickly—about an hour from start to finish.
- Versatile: Perfect for curries, dips, or even as a base for wraps or sandwiches.
- Customizable: You can make garlic naan, cheese naan, or even add herbs like cilantro or nigella seeds for a twist.
Ingredients You’ll Need:
- All-purpose flour (2 ½ cups): This gives the naan its soft, chewy texture. You could try whole wheat flour for a slightly different texture, but I recommend sticking to all-purpose for the fluffiest results.
- Instant yeast (1 packet, about 2 ¼ tsp): This helps the dough rise and gives the naan that light and airy texture.
- Sugar (1 tbsp): Just a little sweetness to activate the yeast and help the dough rise.
- Salt (1 tsp): Essential for balancing the flavors.
- Plain yogurt (½ cup): Yogurt is what makes naan so soft and gives it that perfect tangy flavor.
- Warm water (¾ cup): This will help bring the dough together and activate the yeast.
- Olive oil (2 tbsp): For a little richness and to keep the dough soft.
- Butter (2 tbsp, melted): To brush over the naan for that irresistible buttery finish.
- Garlic (optional, 2 cloves, minced): For a garlicky twist—if you love garlic naan, this is a must!
- Fresh cilantro (optional, for garnish): Adds a fresh, herby touch when serving.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Activate the Yeast
Start by activating the yeast. In a small bowl, combine the warm water and sugar. Stir it gently to dissolve the sugar, then sprinkle the yeast over the water. Let it sit for about 5-10 minutes until it becomes frothy. If your yeast doesn’t foam, it might be old, so try with a fresh packet to make sure it’s active!
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt. Once the yeast mixture is frothy, pour it into the flour along with the yogurt and olive oil. Stir everything together until the dough starts to come together.
Step 3: Knead the Dough
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Don’t be afraid to add a little extra flour if it’s too sticky, but be careful not to add too much, as the dough needs to stay soft. If you have a stand mixer with a dough hook, you can use that to make this process quicker!
Step 4: Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it’s doubled in size. This is when the magic happens, and the dough becomes nice and fluffy.
Step 5: Preheat Your Grill (or Skillet)
While the dough is rising, preheat your grill or skillet. If you’re using a grill, get it nice and hot – around medium-high heat. If you’re using a skillet, heat it over medium-high heat and brush it lightly with oil. You’ll know it’s ready when you sprinkle a drop of water and it sizzles immediately.
Step 6: Shape the Naan
Once the dough has risen, punch it down to release the air, then divide it into 6-8 even portions. Roll each portion into a ball and let them rest for a few minutes. Then, use a rolling pin to roll each ball into a thin oval or round shape, about ¼ inch thick. Don’t worry if they’re not perfectly round—naan is rustic!
Step 7: Grill or Cook the Naan
Now, it’s time to cook the naan. Place the rolled-out dough onto the hot grill or skillet. Let it cook for about 2-3 minutes, until you see bubbles forming on top and the underside has golden-brown spots. Flip it over and cook for another 1-2 minutes until both sides are golden and slightly charred.
If you’re using a grill, you can close the lid to trap the heat and get an even cook. You can also press down gently with a spatula to help the naan cook evenly. If you’re using a skillet, just make sure it’s really hot, and don’t overcrowd the pan.
Step 8: Brush with Butter and Serve
Once your naan is cooked, remove it from the grill or skillet and immediately brush it with melted butter. If you’re making garlic naan, brush it with the melted butter and sprinkle minced garlic over the top. Garnish with fresh cilantro if desired, and serve while it’s warm.
Step 9: Enjoy!
These grilled naans are best served fresh and hot, so dig in right away! Whether you pair them with your favorite curry, dips like hummus, or use them for wraps, you’re going to love how soft, flavorful, and satisfying they are.
Helpful Tips:
- No Grill? No Problem!: You can make naan on the stovetop in a cast-iron skillet or non-stick pan. Just make sure the pan is very hot so the naan gets those beautiful crispy spots.
- Storage: While naan is best fresh, you can store leftovers in an airtight container at room temperature for a day or two. For longer storage, keep it in the fridge for up to 4 days or freeze it for up to 3 months. Reheat in the oven or on a skillet to bring back some of that fresh-grilled texture.
- Garlic Butter Naan: If you’re a garlic lover (who isn’t?), mix in some minced garlic with the melted butter and brush it on the naan after grilling. This adds a rich, garlicky flavor that’s to die for!
- Herbs & Cheese: Feel free to get creative! Add herbs like cilantro or mint directly into the dough, or sprinkle some shredded cheese (like mozzarella or paneer) inside the naan before grilling for a cheesy version.
- Make it Spicy: Add a pinch of red chili flakes to the dough for a little heat, or drizzle some hot sauce over the naan just before serving!
Frequently Asked Questions (FAQs):
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! Whole wheat flour will give the naan a denser texture and a nuttier flavor, but it’s a great option if you prefer a healthier version.
Can I make naan ahead of time?
You can prepare the dough in advance, let it rise, and store it in the fridge for up to 24 hours. When you’re ready, just take it out, let it come to room temperature, and cook as usual.
Can I make naan without yeast?
If you don’t have yeast, you can make a quick version using baking powder. However, the texture will be a bit different—it won’t be as soft or airy as the traditional version.
How do I make naan without a grill or skillet?
You can cook naan in the oven, but it won’t get that signature char. Preheat the oven to 500°F (260°C), place the naan on a baking sheet, and cook for about 3-5 minutes or until bubbly and golden.
I can’t even tell you how many times I’ve made these Grilled Naan – it’s become one of those dishes that everyone in my house asks for, whether it’s with curry, stew, or just as a snack with some hummus. It’s a fun recipe that’s easy to make, and it always turns out delicious.
Give it a try, and I’m sure it’ll become one of your go-to recipes for serving up something extra special. Let me know how it turns out – I’d love to hear your variations and tips!
Grilled Naan (Indian Flatbread)
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil or melted butter
- ½ cup plain yogurt
- ½ cup warm water
- 1 tsp active dry yeast
- 2 tbsp warm milk optional, for soft naan
- Melted butter or ghee for brushing
Instructions
- Activate the yeast: In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes, or until it becomes frothy.
- Make the dough: In a large mixing bowl, combine flour, salt, and baking powder. Add the activated yeast mixture, yogurt, and olive oil (or melted butter). Mix together until a soft dough forms.
- Knead the dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Rest the dough: Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rest in a warm place for 1-1.5 hours, or until it doubles in size.
- Divide the dough: Once the dough has risen, punch it down and divide it into 6 equal balls. Roll each ball into a flat disc, about 1/4-inch thick.
- Grill the naan: Preheat your grill or grill pan to medium-high heat. Place one naan on the grill and cook for 1-2 minutes, or until bubbles form. Flip the naan and grill the other side for an additional 1-2 minutes, or until charred spots appear.
- Brush with butter: Once cooked, remove the naan from the grill and brush with melted butter or ghee.
- Serve: Serve warm with your favorite curry, dip, or as a side to any meal. Enjoy!
Notes
- For extra flavor, you can add minced garlic to the dough or brush the naan with garlic butter after grilling.
- If you don’t have a grill, you can also cook the naan on a stovetop in a hot cast-iron skillet or a non-stick pan.
- For softer naan, you can add warm milk to the dough mixture along with the yogurt.
