griddle naan bread

This Griddle Naan Bread is an Indian-style flatbread that is soft, bubble, chewy, and delicious! Skip the takeout and make this quick bread for dinner tonight. Make wraps, paninis, pizzas, or just enjoy it on it&#39;s own!

Griddle Naan Bread

water (at 110-degrees)

active dry yeast (or one packet)

honey

flour (more as needed while kneading)

yogurt

salt

baking powder

olive oil

In a measuring cup combine the warm water and yeast. Dissolve the yeast in the warm water, and then add the honey to it.

Set aside for a few minutes and allow the yeast mixture to sit until a foam head grows on top.

In a large mixing bowl or mixer whisk together the flour, salt, and baking soda.

Form a well in the middle of the bowl and to this add the egg. Beat the egg, and then whisk in the yogurt.

Pour in the yeast mixture.

Using a large spoon mix all the ingredients together until combined.

Turn the dough out onto a floured surface, and allow the it to rest for a couple of minutes.

Knead the dough and add additional flour if kneaded until you have a soft dough.

Put the dough in a bowl, and cover with towel. Put in a warm spot or a cold oven and allow to rise for one hour or until the dough has roughly doubled in size.

You can also rise or proof the dough in an Instant Pot. Set to yogurt function LOW for 30-minutes then cover with plate.

Once dough has roughly doubled in size remove from pot, and turn dough out onto a lightly floured surface.

Cut the dough into 8 pieces. Form each piece into a ball, and then roll out to about 1/4-inch thickness.

Preheat the Blackstone griddle to medium to medium-high heat. Add a little oil to the surface and cook the naan until bubbly. This should take 2-3 minutes.

Once the dough starts to bubble, and has enough bubbles for you then flip to cook for a couple more minutes on the other side. Remove to plate for serving.

Serve immediately or store in an airtight storage bag or container for up to 5 days. Freeze up to three months in a freezer bag or container then thaw on counter or in refrigerator.

I did want to add to previous review: 
I make a lot of bread so when the ingredients list said "baking powder" and the instructions called for "baking soda", I just used neither, as the yeast is good enough. 

Also, there is a mention of "the egg" in the instructions which is not to be seen in the ingredient list, so I ignored that too. 

The recipe came out great without soda, powder, or egg!

Thank you thank you THANK YOU! This is the simple Naan bread I've been looking for! I make a lot of whole grain bread, so added some white whole wheat, and it worked. That texture! That taste! 

PS - this goes with every last summer recipe. We're having it with caponata made with eggplant roasted on the griddle, and a main of pizza butter beans. I do believe I could make a dessert out of them with cinnamon, cardamom, sugar, and a fruit sauce dip.....hmmmmm.

This griddle naan bread is so easy to make on the flat top grill, and it only requires a one hour proof time. With simple ingredients, a pillowy soft texture, and a deliciously light flavor, you’ll fall in love with this easy homemade griddle naan bread recipe from the first bite!

Homemade Griddle Naan Bread

water (warmed

active dry yeast ((.25 ounce))

sugar

all purpose flour (plus more for dusting work surface)

plain Greek yogurt

butter

garlic (minced)

Add warm water to a small bowl.  Sprinkle packet of yeast on top of the water.  Sprinkle ½ teaspoon of the granulated sugar on the yeast.  Stir water, yeast, and sugar together, and let stand on the counter for about 5-10 minutes, until mixture is foamy.

Add flour and salt to the bowl of a stand mixer fitted with a dough hook.  Mix together briefly.  Add yogurt, 1 tablespoon of olive oil, the remaining sugar, and the yeast mixture to the flour.  Mix on low speed until combined.  Then, increase  speed to medium and mix for about 8 minutes.

Turn the dough out of the bowl and knead together briefly to form a smooth ball.  Rub about 1 tablespoon of olive oil on the insides of a clean large bowl.  Place the dough ball in the oiled bowl, cover with plastic wrap, and place on the counter at room temperature to rise for about 1 hour, until the dough has doubled in size.

After 1 hour, punch down the dough a bit and turn it out onto a floured surface.

Divide the dough into 8 equally-sized portions.  Roll out each portion of dough into an oval shape about 8 inches in length.

Heat griddle to about 450℉.  Add about 1 tablespoon of your favorite high heat cooking oil to the heated surface and spread it around with your spatula.  Place a small skillet or saucepan on the griddle as it is heating up.  Add 4 tablespoons of butter and the minced garlic to the skillet.  Stir occasionally as the butter is melting.  When butter is melted, remove the pan from the griddle so as not to burn the garlic.

Place one piece of the rolled naan dough on the hot griddle surface.  Cook on the first side for about 1-2 minutes, or until the bottom turns a light golden brown and the dough puffs up a bit.  Flip to the second side and cook another 1-2 minutes until golden brown.

When naan bread is done cooking, brush with the melted butter and garlic mixture.  Then, remove from the griddle.  Place the next piece of dough on the griddle, and repeat the cooking steps.

As each piece of naan bread is done cooking, stack on a plate and cover with a clean tea towel to keep warm.  Serve warm.

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Griddle Naan Bread

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The most viewed griddle naan bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine