Naan - Grilled Flatbread From India
User Reviews
5
Naan - Grilled Flatbread From India
Description
The Naan dough begins by activating yeast in warm water with a small amount of sugar to encourage frothing, indicating readiness. The dough then blends flour, sugar, salt, beaten egg, and yogurt, resulting in a soft, pliable mixture. After kneading and a one-hour rise until doubled, it is portioned and cooked on a hot griddle. Bubbles on the dough’s surface and golden spots on the underside indicate when to flip, ensuring even cooking and a tender interior.
This grilled naan suits many meals, complementing dips, curries, or served alongside grilled meats or vegetables. Its characteristic chewiness and slight sweetness from sugar and yogurt offer a pleasant contrast to savory accompaniments.
The recipe notes include storage advice to keep naan at room temperature for several days or freeze for months, maintaining freshness when sealed properly. Recognizing bubbles as a flip cue ensures good texture, while freezing extends convenience for future use.
Ingredients
- 1 dry active yeast 25 oz, in package
- 1 cup water warm (about 110 F)
- 4 cups all-purpose flour
- ¼ cup sugar
- ¼ tsp sugar
- 3 Tbsp PLAIN yogurt
- 1 egg beaten
- 2 tsp salt
1-2 Tbsp herbs such as parsley or chives are optional. Nigella seeds are also interesting to add for flavor.
Instructions
- In a small bowl place 1 cup of water in microwave and heat for about 30 seconds to about 100°F to 110°F. Using a meat thermometer test the temperature. Make sure it is not above 110°F. Add ¼ teaspoon of sugar and the yeast. Mix slightly and set aside for about 10-15 minutes or until it begins to appear frothy.
- Mix beaten egg with yogurt and set aside.
- In a large bowl place 4 cups of flour, ¼ cup of sugar and salt. Stir up the dry ingredients to combine.
- Add the yeast water and the egg mixture and mix thoroughly until dough is soft. You can do all this in a mixer that has a dough hook attachment.
- Once the dough is all mixed together, knead on a lightly floured surface for about 10 minutes. Place dough in a large bowl that has been oiled. Cover and set aside for about 1 hour or until it has risen to twice its size.
- Punch down the dough and add the herbs blending them well into the dough.
- Break off about 8-10 pieces the size of a golf ball and place them on a cookie sheet. Cover and let rise for about 30-45 minutes.
- Preheat your grill or griddle. I use my panini press on about 375°F-400°F and the same on my griddle.
- Roll out each ball into a thin circle around 6 to 8 inches in diameter. Place on a plastic cutting board to prevent sticking and brush with butter on both sides. Grill each circle for about 3-5 minutes on each side.
- ** If you don't have an outdoor grill, a Panini press works well or a griddle as one you would use to make pancakes.
Notes
- Store naan bread at room temperature in a sealed container or bag for up to 4-5 days to prevent drying out.
- Freeze naan in airtight bags for up to 3 months; thaw before reheating or cooking.
- Watch for bubbles on the dough’s surface and check the underside color to know when to flip during cooking for proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 476mg | 20% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 30IU | 1% |
| Calcium | 26mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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