Naan Bread on the Grill

Over at A Latte with Ott, A, this month’s Iron Chef competition is sponsored by Red Star Yeast. With grilling season also taking a jump start with the June like weather in March I really wanted to do some sort of recipe for the competition on the grill. So, I pulled some inspiration from my recent trip to India.

I bring you Naan bread on the grill.

And to my family’s surprise, it was so good. It wasn’t just because I was starving to death in India.

You start by adding an envelope of Red Star yeast to a cup of warm water.

I then mixed together one egg, three tablespoons of milk, 1/4 cup of sugar, and two teaspoons of salt in another bowl. After about ten minutes I added the water and yeast to the egg and milk mixtures.

I then added three cups of flour to the liquid mixture.

Then drop the dough on a floured surface using about 1/2 cup of flour and knead for several minutes until a soft dough is formed.

Then put the dough into a greased bowl, cover with a damp towel and let rise till in doubles in size.

When it is doubled in size, punch the dough down.

You may need to use the remaining 1/2 cup of flour if the dough is a bit sticky. Fold into the dough the garlic.

Then pinch of pieces of dough forming golf ball sized pieces and place on a greased pan.

At this point, I put some meat on the grill and let the dough sit near by, covered with the damp towel to double again.

I melted a stick of butter and dipped my fingers in the butter to stretch the balls into then pieces of dough and placed them on the grill.

I cooked the bread over a medium to medium high flame for about 3 minutes on each side. Once I flipped the bread over, I buttered the cooked side with the melted butter.

It was fantastic. My non-bread eating daughter even had two pieces. This is going to be a staple on the grill all spring-summer-fall long!

Grilled Naan Bread

One of our favorite things in the summer is naan bread on the grill. It is easy to make and cooks quickly on the grill.
  • 1 (.25 oz) pkg. active dry yeast
  • 1 c. warm water
  • ¼ c. white sugar
  • 3 Tbsp. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4 c. flour
  • 2 tsp. pressed garlic
  • ½ c. butter, melted
  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and about 3 cups of flour to make a soft dough.
  2. Knead on a lightly floured surface until smooth.
  3. Place dough in a greased bowl & cover with a damp cloth until doubled in size.
  4. Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a tray.
  5. Cover with a towel and let rise until doubled in size, about 30 minutes.
  6. At grill side, stretch out each ball of dough into a thin circle by dipping fingers in melted butter.
  7. Place dough on grill on medium heat; cook 2 to 3 minutes, or until puffy and browned.
  8. Brush cooked side with butter, turn dough over and cook until browned, another 2-4 minutes.
  9. Repeat with remaining dough.
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  1. Elsa says

    I haven't made naan before but I've been meaning to. Once it cools down next week, I plan to make some curry so this would go well with it.

  2. Miz Helen says

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  3. Jeanne says

    I’ve read that you can make a good pizza with Naan bread. I cannot find it locally, so now I have a recipe to make it myself. :) Thanks!

  4. Jeanne says

    Of course I meant that I cannot find Naan locally. I’ll make it and try your recipe and try using it for a pizza base later. Thanks again!

    • says

      To John Roth:Thank you, John, for writing out the full names of the books you cited. It becomes tedious to try and remember the names of the entire Honorverse book collection now that it’s gotten past 20 books. Besides that I appreciate that we’re now back to Naval operations and near Mesa also!

  5. says

    Love grilling naan. You get the smoky bits without needing a clay oven. Will try this recipe next time as the one I’ve been using has been hit or miss lately. Thanks!

  6. Sarah says

    I am making this right now. i’m excited for it, but noticed a mistake you might like to correct. in your photo blog part of the directions, you wrote 1/4th cup of milk instead of sugar. thanks for your blog!

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