Over at A Latte with Ott, this month’s Iron Chef competition is sponsored by Red Star Yeast. With grilling season arriving early thanks to warm weather, I wanted to create a grilled recipe for the competition. Inspired by a recent trip to India, I developed a simple grilled garlic naan that works perfectly on a backyard grill.
Grilled Garlic Naan Bread
I bring you naan bread cooked on the grill. This version is buttery, garlicky, and cooks quickly over direct heat. It surprised my family with how good it was—my daughter, who usually avoids bread, even had two pieces. This method turns a simple yeast dough into soft, slightly charred flatbreads that pair beautifully with grilled meats, salads, or curries.
Begin by activating the yeast: dissolve an envelope (about 1/4 oz) of active dry yeast in one cup of warm water and let it sit until frothy, about 10 minutes. In a separate bowl whisk together one beaten egg, three tablespoons of milk, 1/4 cup of sugar, and two teaspoons of salt. Once the yeast has bloomed, combine it with the egg and milk mixture.
Stir in about three cups of flour to form a soft dough. Turn the dough onto a lightly floured surface and knead for several minutes until smooth and elastic. If the dough is sticky, add the remaining half cup of flour a little at a time until the dough is workable but still soft.
Grease a bowl and place the dough inside, covering it with a damp towel. Let it rise in a warm spot until doubled in size. When the dough has risen, punch it down and knead in two teaspoons of pressed garlic so the flavor is incorporated throughout. Divide the dough into golf ball–sized portions by pinching off pieces and rolling them into balls. Arrange the balls on a greased tray and cover again with a damp towel to let them rise a second time, about 30 minutes.
When you are ready to grill, melt about a half cup (one stick) of butter. Dip your fingers into the butter and gently stretch each dough ball into a thin circle or teardrop shape. The butter helps you shape the dough and adds flavor and browning during cooking.
Place the shaped dough directly on a medium to medium-high grill. Cook for about three minutes on the first side, until the bread puffs and develops golden brown spots and light charring. Brush the cooked side with melted butter after flipping, then cook the second side for another two to four minutes until browned and cooked through. Repeat with the remaining pieces of dough.
This naan is fantastic served warm straight from the grill. The texture is soft with crisped edges and a hint of garlic and butter. It pairs well with grilled meats, chutneys, curries, or simply a sprinkle of fresh herbs. Because it cooks so quickly, this recipe makes a great accompaniment for any outdoor meal and will likely become a staple throughout the grilling season.
Grilled Naan Bread
Ingredients
- 1 (0.25 oz) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 Tbsp milk
- 1 egg, beaten
- 2 tsp salt
- 3 to 4 cups all-purpose flour
- 2 tsp pressed garlic
- 1/2 cup butter, melted
Instructions
- Dissolve yeast in warm water in a large bowl and let stand about 10 minutes, until frothy. Stir in sugar, milk, beaten egg, and salt.
- Add about 3 cups of flour and mix to form a soft dough. Turn onto a lightly floured surface and knead until smooth, adding up to 1/2 cup more flour if needed.
- Place dough in a greased bowl, cover with a damp cloth, and let rise until doubled in size.
- Punch down the dough and knead in the pressed garlic. Pinch off golf ball–sized portions, roll into balls, and place on a greased tray.
- Cover and let rise again until doubled, about 30 minutes.
- At the grill, dip your fingers in melted butter and stretch each ball into a thin circle. Place on a medium-heat grill and cook 2 to 3 minutes until puffy and browned on the first side.
- Brush the cooked side with butter, flip, and cook another 2 to 4 minutes until the second side is browned. Repeat with remaining dough.
- Serve warm. Naan is best eaten the day it is made but can be reheated briefly on the grill or in a hot oven.