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!
There’s nothing like the taste of fresh-baked, warm bread. And while it may seem daunting to make your own dough, roll it out, and perfectly cook your own baked goods, it’s actually not that difficult.
While naan bread is traditionally made in a tandoor oven, you can achieve the same results at home on your griddle. And in fact, naan is the perfect bread product to make on the flat top grill!
So, grab your apron, fire up that griddle, and I’ll teach you how to create your own soft and fluffy naan bread from scratch… perfect for serving with your griddle chicken shawarma!
Homemade Griddle Naan Bread
Ingredients
- ½ cup water warmed to 105-110℉
- 1 package active dry yeast (.25 ounce)
- 1 teaspoon granulated sugar
- 2¼ cups all purpose flour plus more for dusting work surface
- 1 teaspoon salt
- ⅓ cup plain Greek yogurt
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon high heat cooking oil (like avocado oil) *Use your favorite griddle cooking oil
Instructions
- 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.
Notes
- Be sure that your water is the correct temperature before adding the yeast and sugar. The optimal water temp is 105-110 degrees F.
- If you would like to use this naan bread recipe to make flatbread pizzas, you can portion the dough into 4-6 balls instead of 8 for larger pieces of naan.
Looking forward to trying this! Your video shows 2 packets of yeast but the recipe calls for one .25 ounce packet. Just curious if I should be using one or two?