Best ever grilled naan

Best ever grilled naan

Anjum's Indian Vegetarian Feast
Emma Lee

Every time I make naan, I wonder why I don’t do so more often. They are so easy and my daughter always comes into the kitchen, bringing her own rolling pin with her. We get stuck in, measuring, kneading, then patiently waiting until we can finish them off; it is lots of fun and good bonding time. This grilled naan is really delicious, crispy on top and soft underneath. I love to top mine with nigella or sesame seeds, or dried mint; my six-year-old daughter stuffs hers with a mound of grated cheddar cheese (see below for her favourite recipe). Stuffing the bread is a great thing to do, and my favourite contains lovely crumbly feta, chopped mint and coriander, finely chopped green chillies and onions.


Quantity Ingredient

For the dough

Quantity Ingredient
3/4 teaspoon dried yeast
3 teaspoons caster sugar
130-140ml water, warmed
300g plain flour, plus more to dust
1 teaspoon salt
4 tablespoons unsalted butter, melted, plus more to grill and to serve
4 tablespoons yogurt
vegetable oil

Topping or filling options

Quantity Ingredient
or cheese, grated
or cumin
or poppy seeds
or sesame seeds
or coriander
or mint
or onions, lightly cooked
or chillies
or a combination of these


  1. Mix the yeast and half the sugar in 4 tablespoons of the water. Leave to rest for 10 minutes, or until frothy.
  2. Stir together all the dry ingredients, including the remaining sugar. Make a well in the middle and add all the liquids except the oil. Using a fork, bring the dough together. Take it out of the bowl and knead for six to seven minutes, until soft and smooth (it will be slightly sticky at first). Oil the outside of the dough and place in a large bowl, cover with a tea towel and leave in a warm place for at least two to three hours.
  3. Heat the grill (mine is in my oven) to its highest setting. Place a grill rack or baking tray on the upper shelf. Knock the dough back, flour a work surface and divide the dough into six. It should be very soft. Using a little extra flour, roll or pat each portion into naans that are really thin, ideally less than 1 cm thick. (I pat and roll mine into teardrop shapes.) Scatter with the topping, if using, and press lightly in, then brush with some butter.
  4. Place on the hot baking tray or grill rack and grill until the surface has some lovely golden spots, about three to four minutes, then flip and grill for another two minutes or so until the other side has also cooked through. Brush the top side with a little more butter and serve.

Mahi’s stuffed grilled naan-wiches

  • Place a small handful of your favourite hard cheese, grated, in the middle of your rolled-out naan. Bring up the sides and pinch them together like making a bag. Pinch them until they eventually disappear back into the dough. Then flatten with your palms and roll out again. Let mum cook them.
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