Grilled Naan Bread Recipes
NAAN GRILLED PIZZA
We substituted grilled naan bread for pizza dough and topped with mozzarella cheese, cherry tomatoes and basil leaves. It's ready in only 10 minutes.
Provided by Paula Jones
Categories Entree
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. When grill is hot, cook naan bread over medium heat about 45 seconds on each side. Remove from heat.
- To assemble pizza, brush oil over one side of bread. Top with cheese and tomatoes. Season with salt and pepper.
- Return pizza to grill. Cover grill; cook 1 to 2 minutes or just until cheese is melted. With large metal spatula, remove pizza from grill. Sprinkle with basil.
Nutrition Facts : ServingSize 1 Serving
GRILLED GARLIC NAAN
Indian food is my all-time favorite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro.-Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Stir together butter and garlic. Place naan on grill rack; grill over medium-high heat until bottom is golden brown, about 2 minutes. Flip and brush top with garlic butter. Grill until golden brown on bottom. Remove; cut each naan in half.
Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 286mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
NAAN
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Provided by Bob Cody
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- 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. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 4.1 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.2 g, Sodium 362.7 mg, Sugar 3.8 g
HOMEMADE NAAN
It's easy to make your own delicious homemade Naan. This traditional Indian flatbread can easily be made at home using simple ingredients and either a skillet or a grill.
Provided by Rachel Farnsworth
Categories Bread
Time 2h
Number Of Ingredients 8
Steps:
- In a large bowl (or using a stand mixer), combine yeast and warm water. Add in sugar, yogurt, egg, and salt. Add in 2 cups of flour and begin to mix.
- Continue adding flour 1/4 cup at a time until you have a soft dough that pulls away from the sides of the bowl. Knead about 5 minutes by hand, or for 2-3 minutes in a stand mixer. Cover and let rise 1 hour.
- Separate the dough into 8 balls. Cover loosely and let the dough balls rise for 30 minutes.
- Roll out each dough ball into tear-drop shapes or ovals. They should be quite thin.
- Heat a large heavy skillet over medium high heat. Brush one side of the dough with melted butter. Place butter side down in the skillet. Butter the top side. When bubbles appear, flip the dough (should only take 1-2 minutes). Cook the other side for another 1-2 minutes.
Nutrition Facts : ServingSize 1 piece, Calories 220 kcal, Carbohydrate 33 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 354 mg, Fiber 1 g, Sugar 3 g
GRILLED FLAKY NAANS
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish
Provided by Anjum Anand
Categories Side dish, Snack
Time 30m
Yield Makes 6 medium-large naans
Number Of Ingredients 11
Steps:
- Mix together the flour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together - the dough should be quite wet. Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.
- Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.
- Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.
- Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin - don't worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.
Nutrition Facts : Calories 260 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
GRILLED NAAN BREAD
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with Falafel and hummus.
Provided by weever79
Categories Breads
Time 2h7m
Yield 14 pieces of bread, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
- Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- 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. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat (I use a griddle).
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over.
- Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
- Remove from grill, and continue the process until all the naan has been prepared.
Nutrition Facts : Calories 198, Fat 4.2, SaturatedFat 2.3, Cholesterol 22.5, Sodium 369.4, Carbohydrate 34.6, Fiber 1.2, Sugar 3.7, Protein 5
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Cuisine IndianTotal Time 1 hr 25 minsCategory Side Dish, Bread
- Add lukewarm milk, wheat flour, garlic paste, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.
- Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.
- Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place until double in size. (1-2 hrs)
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From foodandwine.com
5/5 Servings 15
- In a large bowl, mix the yeast with 1 tablespoon of the sugar and 1/4 cup of the water and let stand until foamy, 5 to 10 minutes. Stir in the egg, milk, salt and the remaining 1/4 cup of sugar and 3/4 cup of water. Add 4 cups of the flour and stir to form a dough that is soft and pliable but not sticky. Knead the dough until smooth and elastic, adding more flour if it seems very tacky. You can do this by hand on a floured work surface, in a food processor or in a standing electric mixer fitted with the dough hook.
- Rub 1/2 tablespoon of the oil in a large bowl. Transfer the dough to the bowl and brush the top with the remaining 1/2 tablespoon of oil. Cover with a kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours.
- Punch down the dough and pinch off 2-inch pieces; roll them into smooth balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened kitchen towel. Let rise again until puffy, about 30 minutes.
- Light the grill. When it's hot, place a rolling pin, cutting board, bowl of flour, the melted butter and a brush near the grill. On a lightly floured cutting board, roll out a ball of dough to a 5-inch round. Gently slap the dough from one hand to the other to stretch it into a 7-to 8-inch oval. Stretch the oval into a traditional teardrop shape and immediately lay it on the hot grate. Grill the naan until the bottom is crusty and browned and the top is puffed and blistered, about 40 seconds. Brush with butter. Invert the naan and grill the other side until lightly browned, about 30 seconds longer. Grill the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.
THE BEST INDIAN GRILLED NAAN BREAD WITH GARLIC SCAPE ...
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5/5 (5)Total Time 1 hr 45 minsCategory BreadCalories 386 per serving
- Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.
- Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.
- Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.
- On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.
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From kingarthurbaking.com
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- To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cover the bowl and set it aside for 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma., To make the dough: Add the dough ingredients to the sponge, and mix and knead to make a smooth, soft (but not sticky) dough.
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- Add the honey to the olive oil to allow for easy pouring. Add the water, yogurt, olive oil and honey in a mixing bowl and stir to combine. Add the all purpose and whole wheat flour, salt, and baking powder. Stir to combine with a with a spatula to help incorporate the ingredients together.
- Use a Kitchenaid mixer with the dough hook attachment. Mix the dough on low speed (Speed 1) for about 2 minutes until the dough forms a ball. Turn the mixer up to speed 2 and mix for an additional 3 minutes or until the dough can be stretched but tears apart easily (see video for illustration).
- Lightly flour a work surface and flour your hands. Place the dough on the surface to fold. Don't dump flour on top of the dough, as you will add unnecessary flour inside the dough. Fold each of the corners toward the center to help strengthen the dough (see photos or video for instruction). Flip the dough over and place back in the mixing bowl to rise. Cover with a moist paper towels or a moist clean kitchen towel.
GRILLED NAAN | LODGE CAST IRON
From lodgecastiron.com
Servings 4-6Estimated Reading Time 2 minsCategory Baking Recipes Grilling RecipesPublished 2020-05-26
- For the dough, combine all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until the dough is combined; it will be soft and a little bit sticky.
- For the butter, while the dough rises, put all of the ingredients into a cast iron melting pot or small saucepan. Cook over medium heat until the butter separates and foams; simmer until the garlic cloves just begin to brown, about 5 minutes.
- To bake the bread, stretch the dough into an oblong. Drape it over your floured hand and down your wrist into a teardrop shape. Place the dough over the hottest part of your grill.
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GRILLED GARLIC NAAN BREAD - BEYER BEWARE
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Reviews 12Category BreadCuisine IndianEstimated Reading Time 3 mins
- 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.
- 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.
GRILLED NAAN BREAD PIZZA | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 190 per servingCategory Barbecue,Starters
- Grill red onion and yellow pepper, turning occasionally, until grill-marked, about 4 minutes. Remove from heat. When cool enough to handle, separate red onion into rings, cutting larger rings in half and slice yellow pepper into strips discarding stem, ribs and seeds; set aside.
- Spread 2 tbsp barbecue sauce evenly over each Grilled Naan Bread. Top each with red onion, yellow pepper, steak and blue cheese, dividing equally. Sprinkle 2 tbsp Swiss cheese over each. Place pizzas on a baking sheet that has been stacked on top of another baking sheet and transfer baking sheets to barbecue grid.
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- In a large bowl, combine water and milk. Add yeast, salt, yogurt and honey and stir to combine. Add flour and, using a wooden spoon, stir mixture until just combined and all flour is incorporated into dough.
- Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top. Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in fridge*, or 3 weeks in freezer in four 1/2-lb portions. Once frozen, thaw dough in refrigerator overnight before using.
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