Every group of ethnic foods seems to have at least one gateway food – something that is at least partially recognizable to the uninitiated. Something that isn’t so scary. Grilled naan is one of those foods.
The promise of a tall pile of soft, buttery, garlicky grilled flatbread was enough to get an Indian-inspired dish on our menu. And it was the reason that dish stayed there.
We serve them along side Indian Spiced Chicken. They’re perfect for tearing and dipping in the spicy yogurt-tomato sauce. They’re perfect for piling on the rice and chicken and making a makeshift taco. And even though they’re heavy on the garlic (I say it like it’s a bad thing), they’re a big, big hit with The Toddler.
Soft, grilled garlicky flatbreads perfect for dipping.
- 1 pkg yeast
- 3 Tbsp sugar, divided
- 1 cup warm water
- 1 egg
- 1/4 cup warm milk
- 2 tsp salt
- 2 cups all-purpose flour, plus more for dusting and rolling
- 2 cups whole wheat flour
- 3 cloves garlic, minced
- 4 Tbsp unsalted butter, melted
- Put 1/2 cup water and 1 Tbsp sugar in a mixer bowl and sprinkle yeast over top.
- Let rest for 10 minutes.
- Add egg, rest of water, and milk to the bowl.
- Add the salt and flours, and mix on low until combined.
- Knead for 5-7 minutes, until smooth and elastic.
- Cover and let rise, 1-2 hours until doubled.
- Knead in minced garlic and divide dough into a dozen small balls.
- Place on a greased or lightly floured baking sheet and cover, letting rise for 30 minutes.
- Heat grill or grill pan to high.
- Roll each ball of dough on a lightly floured surface.
- Working in batches, brush one side of dough with melted butter, place on the grill and butter the top.
- Cook for ~1 minute, flip, and cook for another 30-60 seconds.
- Remove from heat and serve warm.
Yields: 12 servings
Estimated time: 3 hours
NEED to make this! Yum!
We discovered naan earlier this year, and have made it SO often since that first time. Definitely one of my favorite homemade breads!
This looks wonderful! I’ve been wanting to try a new flatbread recipe, that wasn’t pita bread. Looking forward to trying this soon.
“Gateway” food hahaha love it. I’ve been wanting to make naan for a while now… especially after making homemade tortillas! These look SO good!
I could eat garlic until you can smell it coming out of my pores and still not have it be too much for me. Naan is definitely one of my favorite parts of Indian food…wish I had a grill to grill it on!
Naan is my man’s favourite bread, he’s even contemplating on getting a huge tandoor. Now I know there’s other method of making naan, what a huge relief! Now I have to look for a grill. Can I use a pan to cook naan?
Thanks for posting this! Two quick questions: 1) I should know this…but I don’t…how much yeast is in a packet? I only have a jar of yeast. 2) Can I still make this if, say, my grill is broken? Is there a stovetop or oven method?
Heather: 1) 2 1/4 tsp; and 2) Do you have a non-stick pan that you could heat up and use instead? I’d use the same method as cooking tortillas: get the pan hot and then cook the dough for a couple minutes each side. It make take a couple of pieces to figure out the exact timing but no reason it shouldn’t work that way.
I am FINALLY getting around to making this tonight! I can’t wait!
I’ve had naan on my list to make for years now – it may finally be time! Great recipe.
Wow this naan looks so delicious! Need to try to make it!
I love, love, love Naan! I can not wait to give this a try, I always make mine on the stove. What a fun twist!
I love making Garlic Naan bread. It is so easy, and so good with so many things! I have been wanting to try that Indian Spiced Chicken too!
This flatbread sounds unbelievably wonderful. Sounds like it would be great with hummus too. Thanks.
I just love naan, and recently discovered how easy (and impressive) it is to make! I bet the grill adds so much flavor!
For those without a grill – you can use any of the following methods:
1.) Use a large, heavy cast-iron frypan (14″). Flip upside down and place over your heat source (yes it works on electric stoves, too). Use the bottom as your grill – just be cautious and sparing in your use of butter/oil – wipe the excess off in between each naan.
2.) I have used an electric griddle with good success – just use the hottest end of the surface.
3.) Heavy cookie sheet over heat source. If you happen to have one of those heavy steel baking pans that can take the heat – use it the same way I describe using the cast-iron frypan – with the same cautions.
**I’ve been making homemade naan for years – it’s my alternate for tortillas – and I have even added masa flour to the whole wheat in a 1:2 ratio. My family always gets excited when they see me making naan dough! 🙂
These look amazing. I will definitely be trying this recipe soon. What is in the small dish, pictured above with the naan?
Garlic, butter, parsley, and a pinch of salt.