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  • 1 packages - active dry yeast
  • 1 cups - warm water (105 to 115 degrees F)
  • 2 tablespoons - sugar
  • 3 tablespoons - milk
  • 1 - egg, beaten
  • 2 teaspoons - salt
  • 4 cups - bread flour, plus additional for rolling
  • 2 teaspoons - minced garlic, optional
  • 1/4 cups - butter, melted
  • Directions:

    1. Dissolve yeast in warm water (with 1/2 teaspoon sugar) in a large bowl. Let stand until frothy, about 10 minutes. Stir in sugar, milk, egg, salt and enough of the flour to make a soft dough.

    2. Knead on a lightly floured surface (or in stand mixer) until smooth, about 6-8 minutes by hand, 3-4 minutes in mixer. Transfer to a well-oiled bowl and cover with a towel or damp cloth; let rise until doubled in volume, about 1 hour.

    3. Punch dough down and knead in the garlic (if using). Cut dough into 12 equal pieces, roll into balls, and set on a parchment-lined plate. Cover with a towel and let rise until doubled in size, about 30 minutes.

    4. Meanwhile, preheat an outdoor grill to around 375 or 425 degrees F. Roll each dough ball into a 6-inch round (about 1/8-inch thick) with a rolling pin on a lightly floured surface. (Stack the rounds on a plate with pieces of parchment in between them as you go, so they'll be ready to take out to the grill.)

    5. Lightly oil the grill grate. Put 6 rounds on the grill and cook, covered, until puffy and lightly browned, about 2 minutes. Brush tops with some butter and turn over. Brush other sides with butter and cook until browned, about another 2 minutes. Remove from the grill and cook remaining 6 rounds in same manner.

    Brief Description

    Cooked on the grill, this flat Indian bread is amazing!

    Main Ingredient:


    Category:  Breads

    Cuisine:  Indian

    Prep Time: 2 hour(s) 30 min
    Cook Time: 10 min


    Extras freeze well and take only 5 minutes to reheat from frozen in 350 degree F oven.


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    Posted On:

    May 28, 2015

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