Grilled Naan

Fresh flatbreads are easy to make, fun to grill and a real treat at the table. Try them for sandwiches and burgers, as a pizza crust, or simply serve them at the table as bread.

By Russ Faulk, Kalamazoo Outdoor Gourmet
Serves 8 Naan
Image of Grilled Naan

  • 2 teaspoons active dry yeast 
  • 1½ cups water, lukewarm 
  • 4 cups bread flour, plus more for dusting and rolling 
  • 2 teaspoons salt 
  • 2 teaspoons sugar 
  • Pinch of baking soda 
  • 1/4 cup plus 1 tablespoon (5 tablespoons) plain Greek-style yogurt, at room temperature 
  • 1/4 cup extra virgin olive oil, plus more for coating the dough

Stir the yeast into 3 tablespoons of the lukewarm (100° to 110°F) water. Let it sit for about 5 minutes. It should be frothy by the end of this time.

Combine the 4 cups flour, salt, sugar and baking soda in a medium mixing bowl. Add the yogurt, 1/4 cup oil, remaining water and yeast mixture. It is important that the yogurt be room temperature. If it is cold, you risk killing the yeast.

Use your hands to first mix the dry and wet ingredients together and then knead well for about 2 minutes. The dough should be soft but not too sticky. Cover the bowl with a warm towel and let the dough rise for about 90 minutes. A good tip is to run a load of dishes in the dishwasher while the dough rises right above the washer door. The warm, moist air helps with the rising.

After 90 minutes, the dough should have doubled in volume. If it hasn’t risen quite that much, don’t worry. Divide the dough and roll into 8 equal balls. Lightly coat the dough balls with oil and let rise for 30 more minutes under a warm, damp towel. Meanwhile, prepare the grill for direct grilling over high heat, around 600°F.

Dust each dough ball with flour and use a rolling pin to roll into a flat oval about 1/8 inch thick. They should be very thin. If you roll the dough directly on your countertop without too much flour, you can use the slight stickiness to help stretch the dough. I find it easiest to roll one flatbread and then grill it before rolling the next. If you have help, form a production line.

Lay the rolled dough directly on the grill grate over a hot fire. There should be no need to oil the dough so long as the grate is clean and hot. Within 1 minute of hitting the grill, the dough should begin to bubble. Once the entire top surface has bubbled, it is time to flip the flatbread. Use tongs to do so. Grill the second side for about half the time of the first side and then remove from the grill. The total cooking time is typically less than 2 minutes. Repeat this process until all 8 flatbreads are cooked and then set them aside. 

If serving grilled sandwiches or burgers, you can grill the naan immediately before grilling the meat or other ingredients, and they will be warm when you serve the sandwiches. Or you can make the naan ahead of time and then quickly reheat them on the grill. 


Grilled Naan