Grilled Naan
An easy no knead naan recipe cooked on a grill or in a pan. Soft, tender, delicious naan for scooping, dipping and just eating!
Servings: 4 naan
Ingredients
- ¾ cup water about 110 degrees F
- ¾ cup milk about 110 degrees F
- 1 ½ teaspoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup plain yogurt
- 1 tablespoon honey
- 3 ½ cups all-purpose flour
Instructions
- In a large bowl, combine the warm water and milk. Add the yeast, salt, yogurt, and honey and stir to combine. Add the flour and stir with a wooden spoon until just combined and all the flour is incorporated into the dough.
- Cover the bowl with plastic wrap and let the dough rest for about 2 hours, until it rises and then collapses or flattens on top. Use the dough immediately, or transfer to a lidded, non-airtight container and refrigerate for up to 7 days, or freeze in four portions for up to 3 weeks. Thaw frozen dough in the refrigerator overnight before using.
- On baking day, heat the grill to high for 5 to 10 minutes, covered, then use a grill brush to scrape the grates. Reduce heat to medium and keep the grill covered.
- Punch down the dough and, on a lightly floured surface, divide into 4 equal pieces. With floured hands, stretch and press each piece to about 1/8-inch thickness.
- Carefully transfer the dough to the grill using tongs, cover, and cook for 3 minutes until grill marks appear on the bottom and the top is puffy. Flip and cook 3 more minutes until grill marks appear and the bread is cooked through. Repeat with any remaining pieces.
- Serve immediately with butter, ghee, garlic, or fresh chopped herbs.
Notes
Overnight rest: The dough is easier to handle and has a more developed flavor after chilling overnight in the refrigerator. If you have the time, let it rest there rather than using it right after the 2-hour rise.
Technique: Keep the grill covered as much as possible during cooking. If the heat drops when you lift the lid, the naan won't cook evenly and can come out doughy in the center.
Measuring: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make the dough stiff.
Storage: Leftover naan keeps at room temperature wrapped tightly in foil or in a zip-top bag for up to 2 days. To freeze, wrap individual pieces in plastic wrap and freeze for up to 3 months, then thaw at room temperature or warm directly from frozen. To reheat, wrap in foil and warm in a 350ºF oven for about 5 minutes, or heat each piece in a dry skillet for a minute per side.
Technique: Keep the grill covered as much as possible during cooking. If the heat drops when you lift the lid, the naan won't cook evenly and can come out doughy in the center.
Measuring: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make the dough stiff.
Storage: Leftover naan keeps at room temperature wrapped tightly in foil or in a zip-top bag for up to 2 days. To freeze, wrap individual pieces in plastic wrap and freeze for up to 3 months, then thaw at room temperature or warm directly from frozen. To reheat, wrap in foil and warm in a 350ºF oven for about 5 minutes, or heat each piece in a dry skillet for a minute per side.
Nutrition
Calories: 455kcal | Carbohydrates: 91g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 902mg | Potassium: 223mg | Fiber: 3g | Sugar: 8g | Vitamin A: 89IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 5mg