Grilled Naan

Grilled naan is one of those recipes that looks impressive but couldn’t be simpler: a no-fuss yeast dough, a hot grill, and about 6 minutes of cooking time to get soft, pillowy flatbread with beautiful char marks.

“I made this dough the night before and let it chill in the fridge, and the flavor was incredible — so much better than I expected from such a simple ingredient list. The naan puffed up beautifully on the grill and had those gorgeous char marks in just 3 minutes per side.”

⭐⭐⭐⭐⭐

Priya

Naan is the kind of bread I find myself making on weeknights when I want something homemade without a big project. It fits into a regular evening in a way that most yeasted breads don’t, and the grill does most of the work, making it perfect for summer nights!

It pairs naturally with anything saucy or spiced, but it’s also just good torn into pieces and eaten warm with butter. If you love flatbread in general, my Whole Wheat Pita Bread is another one worth keeping in your regular rotation.

Ingredients & Substitutions

• Water: It activates the yeast and hydrates the dough. Use warm water around 110°F, which is the temperature where yeast wakes up and gets to work without being killed by heat.
• Milk: It adds a slight richness to the dough that plain water alone doesn’t give you. Whole milk works best here, but 2% is fine too.
• Active Dry Yeast: It leavens the dough and gives the naan its characteristic puff on the grill. If using instant yeast reduce the weight by half and if using fresh yeast double it.
• Salt
• Plain Yogurt: It adds a mild tang and tenderizes the crumb. You can use full-fat or low-fat yogurt. You can also use sour cream if thats what you have on hand.
• Honey: It feeds the yeast and adds the faintest touch of sweetness to balance the tang from the yogurt. A little goes a long way here.
• All-Purpose Flour

Variations for Grilled Naan

• Garlic Herb Naan: Brush each piece of dough with melted butter, minced garlic, and fresh chopped herbs right after it comes off the grill. The heat from the bread draws the garlic into the surface and the herbs stay bright and fragrant.
• Wheat Naan. Swap half the all-purpose flour for whole wheat flour to add a nuttier, more complex flavor. If you want a fully whole wheat version, my Wheat Naan is a great place to start.
• Naan Pizza: Press each stretched piece of dough a little thinner than usual and top it with sauce, cheese, and any toppings after the first flip. The grill gives you a crispy, charred bottom that you just can’t get from a baking sheet. This Flatbread Recipe would also be delightful.
• Larger Flatbreads: Divide the dough into 2 pieces instead of 4 for bigger, thinner naan that works well as a wrap or a base for toppings. keep an eye on the cook time since the thinner sections can char quickly over medium heat.

Professional Tips for Perfect Grilled Naan

• Let the dough chill overnight before using it. The instructions say you can use the dough as soon as it collapses, but refrigerating it overnight makes it noticeably easier to handle and stretch. The cold also slows fermentation and builds a more developed, slightly tangy flavor in the finished bread.
• Get the grill fully preheated before the dough touches it. Five to ten minutes on high with the lid closed gives you the intense surface heat that creates those blistered grill marks and the signature puff. Putting dough on a grill that isn’t fully hot will give you pale, flat naan that sticks to the grates.
• Stretch the dough by hand, not with a rolling pin. Pressing and stretching with floured hands keeps the gas in the dough intact so it puffs on the grill the way it should. A rolling pin compresses that structure and you’ll end up with a denser, less airy result.
• Watch for the puff, not just the clock. The dough is ready to flip when the top looks puffy and the grill marks are set on the bottom, which usually takes about 3 minutes. If you flip too early, the dough won’t release cleanly from the grates.

How to Make Grilled Naan

Use these step-by-step instructions to make soft, pillowy grilled naan with beautiful char marks and a tender, slightly tangy crumb. Further details and measurements can be found in the recipe card below.

Make Dough

Step 1: Combine the liquids. Pour the warm water and warm milk into a large bowl and give them a quick stir to bring them together. Both should feel comfortable against your wrist, not hot, which tells you they’re in the right range to activate the yeast without damaging it.

Step 2: Add the yeast, salt, yogurt, and honey. Add the active dry yeast, salt, plain yogurt, and honey to the bowl and stir until everything is evenly combined. The mixture will look a little cloudy and loose at this point, which is completely normal.

Step 3: Stir in the flour. Add the flour all at once and use a wooden spoon to stir until just combined and no dry flour remains visible. The dough will look shaggy and a little rough, not smooth like kneaded bread dough, and that’s exactly right. Don’t be tempted to keep mixing once the flour is incorporated.

Cover and let the dough rest

Step 4: Cover the bowl tightly with plastic wrap and set it aside at room temperature for about 2 hours. You’re waiting for the dough to rise and then collapse or flatten on top, which tells you the yeast has done its work. (photo 1) When it looks like it has risen and then sunk back down in the center, it’s ready to use or transfer to the fridge.

Heat the grill

Step 5: Heat your grill on high for 5 to 10 minutes with the lid closed, then use a grill brush to scrape the grates clean. Once the grates are clean, reduce the heat to medium and keep the lid closed while you shape the dough. A hot, clean grill is what gives you those distinct char marks and prevents the naan from sticking.

Divide and shape the dough

Step 6: Punch the dough down gently on a lightly floured surface and divide it into 4 equal pieces. With floured hands, stretch and press each piece to about 1/8-inch thickness, working from the center outward. The dough should stretch fairly easily at this point, especially if it’s been chilled overnight. If it springs back, let it rest for a minute and try again. (photo 2)

Step 7: Grill the first side. Quickly and carefully transfer the shaped dough onto the hot grill using tongs if needed, then close the lid immediately. Cook for about 3 minutes. You’ll know it’s ready to flip when grill marks appear on the bottom and the top of the dough looks puffy and slightly domed.

Step 8: Flip and finish. Use tongs to flip the naan and cook the second side for another 3 minutes, again with the lid closed, until grill marks appear and the bread feels firm and cooked through when you press the center lightly. Repeat with any remaining pieces of dough. (photo 3)

Step 9: Serve immediately. Serve the grilled naan straight from the grill with your toppings of choice. Butter, ghee, minced garlic, and fresh chopped herbs are all excellent options, and the heat of the bread melts everything right into the surface.

Recipe FAQs

Before You Go

If this grilled naan makes it into your regular rotation, I’d love to hear how it goes. Browse our Bread Recipes or try this no knead sourdough bread next!