Grilled Naan Recipe

By The Cooking World, Editorial Staff

November 13, 2020

Time for a Delicious Grilled Naan Recipe

Could there be something better than grilling bread and slathering it with room-temperature garlicky butter? We don't think so! Saying that in this week's recipe we will prove you that with our delicious Grilled Naan Recipe.

This recipe becomes even better when we topped with za'atar and sumac. Naan bread by itself is amazing, but use it to wrap grilled chicken shawarma or stuff it with sabbich or tear and dip it.

PREP TIME

2 hours

COOK TIME

20 minutes

serves

Ingredients

For the Naan Bread

265 g (1 1/4 cups) water
140 g (1/2 cup) whole milk
4 g (1 1/2 teaspoons) instant dry yeast
4 g (1 teaspoon) granulated sugar
580 g (4 cups) bread flour
45 g (3 tablespoons and 1 teaspoon) oil
10 g (1 3/4 teaspoons) fine sea salt‍‍

For the Toppings‍‍

55 g (1/4 cup) garlic butter or ghee, melted
16 g (2 tablespoons) za'atar
12 g (2 tablespoons) dried sumac

Special Equipment

‍Medium Saucepan‍‍
‍Digital Thermometer‍‍
Stand Mixer
Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Combine the milk and water in a medium saucepan and heat over medium-low heat until a thermometer reaches 37.5 ºC (99.5 ºF). Add the yeast and sugar and let sit in a warm place until foamy and fragrant, 8 to 10 minutes. This indicates the yeast is active and alive.
In the bowl of a stand mixer fitted with the dough hook, combine the previous mixture with the flour and oil. Mix on low speed for about 5 minutes. Let it rest for 20 to 30 minutes (autolyze). Add the salt and mix on medium speed, for about 5 minutes to full gluten development.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to proof in a warm area for 1 hour. The dough should double in size.
While the dough is rising, preheat your grill. You can use a gas grill or charcoal grill.
Place the dough on a lightly floured surface, punch it down, and divide it into bolls of 100 g. Roll into 15 cm / 6 in diameter disc. Stretch one end to make an oblong teardrop shape if desired. Use a fork or rolling docker to dock the dough immediately before grilling.
Grill the naan on your hot grill. Let the naan puff and get a nice char on the bottom side, about 1 minute. Flip and repeat. Put on a wire rack, lightly brush with garlic butter or ghee, and season with a generous amount of za'atar and sumac. Repeat with the remaining naan.