Grilled Naan with Herb Butter

Ingredients

Equipment Needed

• •Large mixing bowl
• •Rolling pin
• •Charcoal or gas grill
• •Long-handled tongs
• •Pastry brush
• •Small saucepan

Instructions

1. 1

   Mix the dough

   Whisk the flour, yeast, salt, and sugar together in a large bowl. Make a well in the center and add the yogurt, warm water, and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it onto a lightly floured surface. The dough will look rough and unpromising. This is correct.

   Room temperature yogurt incorporates more smoothly. Pull it from the refrigerator 30 minutes before mixing.
2. 2

   Knead until smooth

   Knead the dough for 8 to 10 minutes, pushing with the heel of your hand, folding, and rotating. You're developing gluten, the protein network that gives bread its structure. The dough transforms from sticky and ragged to smooth and slightly tacky. It should spring back slowly when you poke it with a finger. If it sticks to your hands persistently, add flour a tablespoon at a time.

3. 3

   First rise

   Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. The top of your refrigerator works. So does an oven with just the light on. Find a draft-free spot where the dough can do its slow work undisturbed.

   On cool days, place the covered bowl over a pot of warm water to speed the rise.
4. 4

   Make the herb butter

   While the dough rises, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently until fragrant and just beginning to turn golden, about 2 minutes. Watch carefully. Garlic goes from golden to burnt in seconds. Remove from heat and stir in the cilantro, parsley, and chives. The residual heat will bloom the herbs. Set aside.

5. 5

   Divide and shape

   Punch down the risen dough to deflate it. Turn onto a lightly floured surface and divide into 8 equal pieces. A kitchen scale helps here if you want uniformity. Roll each piece into a ball, then cover loosely with a clean kitchen towel and let rest for 10 minutes. This rest relaxes the gluten, making the dough easier to roll thin.

6. 6

   Roll the naan

   Working with one ball at a time, roll into an oval or teardrop shape about 8 inches long and 1/4 inch thick. Traditional naan isn't perfectly round. Embrace the irregular edges and uneven thickness. Those variations create different textures when grilled: some spots charred and crisp, others soft and pillowy. Stack the rolled naan between sheets of parchment to prevent sticking.

7. 7

   Prepare the grill

   Heat your grill to high, around 500°F to 550°F. If using charcoal, wait until the coals are covered with white ash and glowing orange. Clean the grates thoroughly with a wire brush, then oil them by dipping a folded paper towel in vegetable oil and rubbing it across the grates with long tongs. The oil prevents sticking and promotes those coveted grill marks.

8. 8

   Grill the naan

   Lay 2 or 3 naan directly on the hot grates. Close the lid. Within 1 to 2 minutes, the bottom will char and the top will begin bubbling dramatically, puffing up with steam pockets. When the underside shows dark grill marks and releases easily, flip with tongs. Grill the second side for another 1 to 2 minutes until charred in spots. The bread should be pliable, not crisp.

   Resist pressing down on the naan. Those air pockets create the characteristic texture. Let them form.
9. 9

   Butter and serve

   Transfer each naan immediately to a waiting platter. Brush generously with the herb butter while still hot, letting it pool in the bubbled craters and char marks. Sprinkle with flaky sea salt. The butter will sizzle slightly on contact. Stack the finished naan and cover loosely with a towel to keep warm while you grill the remaining pieces. Serve within 20 minutes for the best texture.

Chef Tips

• •Full-fat yogurt matters here. The fat content keeps the bread tender after grilling. Low-fat versions produce a tougher crumb that turns leathery as it cools.
• •No grill? A cast iron skillet over high heat produces excellent results. Preheat the dry skillet for 5 minutes until nearly smoking, then cook the naan without oil for 2 minutes per side.
• •The herb butter recipe makes extra by design. Reserve half for brushing on grilled corn, steaks, or anything else coming off your fire.
• •Naan dough freezes beautifully. After dividing into balls, freeze them on a sheet pan, then transfer to a zip-top bag. Thaw overnight in the refrigerator before rolling.
• •For a California touch, fold fresh basil into the herb butter. For a Southwest variation, use a mix of cilantro and a minced serrano pepper.

Advance Preparation

• •Dough can be made up to 24 hours ahead and refrigerated after the first rise. Punch down, cover tightly, and refrigerate. Bring to room temperature for 1 hour before dividing and rolling.
• •Herb butter can be prepared 3 days in advance and refrigerated. Rewarm gently before brushing on hot naan.
• •Rolled naan can rest, stacked between parchment, at room temperature for up to 30 minutes before grilling, making it easy to prep while guests arrive.

Frequently Asked Questions

Nutrition Information

1 naan (about 95g)