Behold Indian Naan dough that comes as close to a real-deal Tandoori naan as possible in a homemade version. Plus the handy list of ideas for toppings and flavorings open the door to a wide variety of Naan ideas.
Many readers sent in requests to come up with a way to grill Naan on an outdoor barbecue to create that classic Tandoor char on the well-known Indian bread.
Here’s how to get the Tandoori charred flavor on the beloved Indian Naan right on your backyard grill.
Make the Naan dough using the steps shown in my garlic and thyme naan recipe (click here for the step-by-step pictorial and recipe.)
Feel free to substitute the garlic and thyme with any of these toppings and flavoring ideas below or create your own:
- Cumin seeds or onion seeds in butter
- Cooked and crumbled bacon bits
- Chives parley or rosemary tossed in olive oil
- Spiced ground beef or turkey tossed in onion
- Chopped rotisserie chicken
- Finely shredded spinach
- Shredded mozzarella mixed with Herbs de Provence
- Crumbled herbed goat cheese
Prepare an outdoor charcoal or gas grill to around 450F.
Roll out the naan into a round or classic teardrop shape; keep them small for easy handling. Brush canola oil over the grill grate and lay the Naan directly on the oiled grates of a hot grill.
Close the lid and let the naan cook for 2-3 minutes on each side till you see a good char on the surface. Keep an eye on them after the first 2 minutes, since naan chars quickly, based on the heat of the grill.
For an indoor griddle pan, cook the naan in smaller batches of 2-3 and cover the naan with a dome-shaped lid for uniform cooking. Each side takes 3-5 minutes on a medium high flame.
Warning: Be prepared to watch the Naan get eaten very quickly!
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