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Naan - Grilled Flatbread From India
5 from 14 votes

Naan - Grilled Flatbread From India

This Naan recipe shows how to prepare traditional Indian grilled flatbread using active dry yeast, yogurt, egg, and flour for a soft, slightly chewy dough. After rising, the dough is portioned and cooked on a griddle to develop bubbles and a golden texture. The bread's seasoning makes it adaptable to pair with savory dishes.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 217 kcal
Course: Bread
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Mix beaten egg with yogurt and set aside.
  3. In a large bowl place 4 cups of flour, ¼ cup of sugar and salt. Stir up the dry ingredients to combine.
  4. 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.
  5. 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.
  6. Punch down the dough and add the herbs blending them well into the dough.
  7. 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.
  8. Preheat your grill or griddle. I use my panini press on about 375°F-400°F and the same on my griddle.
  9. 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.
  10. ** 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 217

% 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.