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Naan is the perfect accompaniment to any Indian or southeast Asian dish or an excellent substitute for Pita bread. This recipe shows you how to make it on your backyard grill.
Our Pitmaster Club members post recipes in The Pit and occasionally we ask for permission to share the best recipes with the public. Here is one by a member whose handle is “Cheesefood.”
Big Green Egg
Made from wheat flour, naan is a leavened flat bread that is a staple of Indian and southeast Asian cuisine. It is traditionally cooked in a hot clay oven such as a tandoor and often baked directly on the side of the cooker. The bread is ready when it has fallen off the wall of the oven, having browned on the bottom and blistered on top. When testing this recipe, we replicated the process by cooking the naan on a hot pizza stone and directly on hot grill grates. You could also use a salt block as shown in the photo. Both methods yield fantastic results and provide a tasty and simple flat bread to accompany a wide range of meals.
About the flour. Use all-purpose flour if that is all you have. The recipe will still turn out some tasty bread. But bread flour is higher in protein and will yield a somewhat more robust and chewy texture. If you have access to bread flour, I recommend it.
Optional addition. Add a teaspoon or two of garlic powder when you combine the rest of the ingredients to amp up the flavor a bit, which is especially nice if you roll this dough out to top it like a pizza crust.
Naan On A Kamado Grill
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Ingredient Naan Bread (no Yeast)
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining, ” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt MatildaHello - I've never posted before, but frequently come here for ideas/guidance. I just got a kamado grill (Vision Grills brand from Costco...same style as Big Green Egg/Kamado Joe, but only $600). So anyways, I've been playing around and decided to try making naan after my chicken was cooked today. So here are the details (oh - I've NEVER made naan before, nor any other Indian food, so this probably lacks authenticity, but it came out quite good :) ) Picture attached - it's a stack of 5. Looks a little burned, but it's not...I did one in less time and it had practically no brown spots, and it wasn't as good. Brown spotted ones have no burnt flavor at all:
Recipe (make like any regular bread - mix dry ingredients, add wet, knead until dough developed, let rise until doubled...I did a couple stretch & folds during bulk fermentation, mainly b/c I just needed to kill time while chicken was cooking).
Easy Grilled Naan Bread Recipe With Toppings
2.25 C bread flour; 1.5 tsp yeast (I used active dry); 2/3 C water; 2 tbsp olive oil; 1 egg (lightly beaten); 1 tsp each of salt, garlic powder, & onion powder (last two optional & adjustable to taste, obviously).
After bulk fermentation, I was able to make six balls equal in size (2 in diameter or so). I then set them on countertop under a moist towel for ~20 minutes (30-40% size increase, poke tested & they were ready), then rolled into maybe 6 diameter rounds (thickness was that of about 2 tortillas on top of each other...fairly thin).
I placed two rounds on the stone (unoiled...oiling might not hurt, but without oil they didn't stick), and cooked for ~2 minutes per side, flipping with a metal spatula.
Best Naan Recipe
Only thing I'd do differently next time is cook at slightly lower temperature (again, thermometer said ~450, maybe 400 would be a little better). But this cooking method is superior to any other way out there. Thanks to everyone for making this site what it is!
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining, ” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt MatildaHello - I've never posted before, but frequently come here for ideas/guidance. I just got a kamado grill (Vision Grills brand from Costco...same style as Big Green Egg/Kamado Joe, but only $600). So anyways, I've been playing around and decided to try making naan after my chicken was cooked today. So here are the details (oh - I've NEVER made naan before, nor any other Indian food, so this probably lacks authenticity, but it came out quite good :) ) Picture attached - it's a stack of 5. Looks a little burned, but it's not...I did one in less time and it had practically no brown spots, and it wasn't as good. Brown spotted ones have no burnt flavor at all:
Recipe (make like any regular bread - mix dry ingredients, add wet, knead until dough developed, let rise until doubled...I did a couple stretch & folds during bulk fermentation, mainly b/c I just needed to kill time while chicken was cooking).
Easy Grilled Naan Bread Recipe With Toppings
2.25 C bread flour; 1.5 tsp yeast (I used active dry); 2/3 C water; 2 tbsp olive oil; 1 egg (lightly beaten); 1 tsp each of salt, garlic powder, & onion powder (last two optional & adjustable to taste, obviously).
After bulk fermentation, I was able to make six balls equal in size (2 in diameter or so). I then set them on countertop under a moist towel for ~20 minutes (30-40% size increase, poke tested & they were ready), then rolled into maybe 6 diameter rounds (thickness was that of about 2 tortillas on top of each other...fairly thin).
I placed two rounds on the stone (unoiled...oiling might not hurt, but without oil they didn't stick), and cooked for ~2 minutes per side, flipping with a metal spatula.
Best Naan Recipe
Only thing I'd do differently next time is cook at slightly lower temperature (again, thermometer said ~450, maybe 400 would be a little better). But this cooking method is superior to any other way out there. Thanks to everyone for making this site what it is!
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