285 minutes
A delicious, chewy naan bread grilled to perfection with a buttery finish.
cups
Instant Yeast
teaspoons
teaspoons
tablespoons
Full-fat Yogurt
cups
Unsalted Butter, melted
0.25 sticks
1. Combine Dry Ingredients
Start by combining your dry ingredients. In the bowl of your stand mixer, whisk together the bread flour, yeast, salt, and sugar. This ensures that your yeast and salt are evenly distributed, which is crucial for a consistent dough.
2. Add Yogurt and Knead Dough
Next, add the yogurt to the mixture. Attach the dough hook to your stand mixer and knead on low speed for about 5 minutes. You'll know it's ready when the dough sticks slightly to the bottom of the bowl; this indicates the gluten has developed properly, which will give your naan its characteristic chewiness.
3. First Rise
Once the dough is well-kneaded, cover the bowl with plastic wrap and let it rise at room temperature for about 2 hours. During this time, the yeast will ferment, causing the dough to double in volume and develop a richer flavor.
4. Shape and Second Rise
After the first rise, turn the dough out onto a floured surface. Use a bench scraper or knife to cut it into 12 even pieces, then roll each piece into a ball. Cover these dough balls and let them rise again at room temperature for another 2 hours. This second rise will enhance the texture and flavor of your naan.
5. Prepare Grill
While the dough is rising, prepare your grill. Ignite the coals in a chimney starter and spread them evenly across the grill grates. Preheat the grill for about 5 minutes to ensure you have a hot cooking surface, which is essential for achieving the perfect char on your naan.
6. Stretch Dough
When the dough balls have doubled in volume, stretch each one into an oblong shape about 10 inches long and 6 inches across. This shape and thickness are ideal for grilling.
7. Grill Naan
Place the stretched dough onto the hot grill. Cook until the bottom side is charred in spots and light golden brown, then flip and cook the other side. The direct heat from the grill will cook the dough quickly, giving it that classic naan texture.
8. Brush with Butter
Finally, brush each piece of naan with melted butter as soon as it comes off the grill. Cover the finished naan with a clean dish towel to keep it warm and soft until you're ready to serve.
Add finely minced garlic into the dough, or brush the naan with garlic-infused ghee/oil just after grilling.
Incorporate fresh chopped herbs such as cilantro, parsley, or dill into the dough for an aromatic twist.
Before grilling, stuff the naan with a mixture of cheese (paneer, mozzarella, or feta), mashed potatoes, or a blend of spinach and spices for a stuffed naan variation.
Stuff the naan with a mixture of grated cheese (like mozzarella or paneer) and spices before sealing and rolling out.
After grilling, top your naan with a variety of ingredients such as chopped fresh herbs (cilantro, parsley, dill), thinly sliced garlic, caramelized onions, or a sprinkle of coarse sea salt and cracked pepper.
Ensure the water is around 110°F/45°C and add a pinch of sugar to activate the yeast.
Preheat the grill to a high temperature to achieve charred spots on the naan.
Monitor the naan closely while cooking to avoid overcooking.
Achieve a soft and pliable dough, adding flour or water as needed for the right texture.
Enjoy naan fresh off the grill for the best texture and taste.
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