Best for: Soft bread for scooping and sharing.
A hot grill gives this yeast-raised naan browned blisters and a soft center. Garlic butter finishes a home-grill adaptation of bread traditionally associated with tandoor cooking.
Grill: Direct medium-high heat; 450°F, with a cooler zone. Equipment: Mixing bowl, rolling pin, brush, grill, clean towel.
Ingredients
Rise: 1 hour. Total: 1 hour 45 minutes.
Dough
- 3 cups all-purpose flour, plus 2 tablespoons for rolling
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon fine table salt
- 3/4 cup warm water, about 105°F
- 1/2 cup plain whole-milk yogurt
- 2 tablespoons neutral oil
Finish
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely grated
- 2 tablespoons chopped cilantro
Directions
Combine 3 cups flour, yeast, sugar, and salt. Add warm water, yogurt, and oil; mix into a soft dough and knead for 8 minutes.
Cover the bowl and let rise in a warm place for about 1 hour, until visibly puffy and roughly doubled.
Preheat the grill to 450°F with a cooler zone. Divide dough into 8 balls and roll each on the reserved flour into an oval about 1/4 inch thick.
Melt butter with garlic in a small heatproof pan for about 1 minute over gentle heat; remove and stir in cilantro.
Grill naan in batches for about 2 minutes on the first side and 1–2 minutes on the second, until puffed and spotted brown. Move to cooler heat if the surface colors before the center cooks.
Brush warm naan with garlic butter and stack under a clean towel. Serve promptly while soft.
Grilling tip: Roll evenly and keep the dough slightly thick so the bread can puff without becoming cracker-like.
