Tiffany Haney
Naan is a delicious Indian flatbread that is typically cooked in a tandoor oven. However, it is possible to make naan at home using a grill pan. Grilled naan has a soft and fluffy texture with characteristic charred spots, and a crackling thin, crisp crust. The dough for naan is enriched with dairy, which affects its texture and impedes gluten development. When grilling naan, it is important to preheat the grill to a high temperature and oil the grill grate to prevent sticking. The naan dough is then stretched or rolled out and placed on the grill for a few minutes on each side until charred and golden brown. The grilled naan can be brushed with melted butter, ghee, or olive oil, and seasoned with garlic, salt, or pepper to taste.
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What You'll Learn
Naan dough preparation
Naan is a pillowy flatbread that is traditionally cooked in a tandoor, a cylindrical clay or metal oven. However, it can also be made at home using a grill pan or skillet. Here is a step-by-step guide to preparing naan dough:
Ingredients
You will need the following ingredients to make naan dough:
- Flour (bread flour or all-purpose flour)
- Yeast (instant yeast, active dry yeast, or bread starter)
- Warm water
- Sugar
- Salt
- Dairy (yogurt, milk, or butter)
- Optional: Anise seeds, nigella seeds, poppy seeds, or sesame seeds
Activating the Yeast
Start by activating the yeast, which will give the naan its fluffy texture. Combine warm water, yeast, and sugar in a cup and stir. Let the mixture sit for 5-10 minutes until it becomes foamy. This step is important as it ensures that the yeast is active and will make the naan softer and fluffier.
Mixing the Dough
In a large bowl, mix together the dry ingredients: flour, salt, and any optional seeds you wish to add. In a separate bowl, whisk together the wet ingredients: yogurt, olive oil, and warm water. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. You can also use a food processor to mix the dough.
Rising the Dough
Place the dough in an oiled container and cover it. Let the dough rise until it has doubled in size. This step is crucial as it allows the gluten in the dough to develop and gives the naan its characteristic texture. The dough will be softer and easier to work with if you use bread flour with a higher protein content.
Shaping the Dough
Once the dough has risen, transfer it to a lightly floured surface. Cut the dough into 6-10 equal pieces, depending on your desired size. Shape each piece into a smooth ball by tucking the dough under itself. Place the balls on a floured tray and cover them with a lightweight tea towel. Let them rise in a warm place for about 15 minutes, until they increase in size by about 50%.
Stretching the Dough
After rising, it's time to stretch the dough. Pick up a piece of dough and flatten it down lightly on the floured surface. Stretch the dough by hand into an oblong or oval shape, about 1/8"-1/4" thick and roughly 10 inches long and 6 inches across. Naan dough is typically stretched by hand rather than rolled with a rolling pin to maintain a fluffy and light texture.
Your naan dough is now ready to be cooked on a grill pan or skillet! Simply follow the grilling instructions and enjoy your freshly made naan.
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Grilling the naan
Grilling naan is a great way to avoid the heat of a stove or oven, especially during hot weather. It is also a good alternative to using an oven, which may not be able to reach the high temperatures required to cook naan optimally.
To grill naan, you will need a grill pan, which can be placed on a grill. The grill should be heated to a high temperature, ideally between 400°F and 450°F. If using charcoal or wood, light the grill before spraying it with oil. Once the grill is hot, turn off the flame and spray the grill with a high-temperature grill spray, such as vegetable or avocado oil.
The naan dough should be prepared separately and then placed on the grill. It is important to ensure that the dough contains dairy, such as yogurt or milk, as this impedes gluten development and affects the texture of the naan. The dough can be stretched by hand or with a rolling pin into an oblong shape, approximately 10 inches long and 6 inches across.
Place two to three pieces of dough on the grill and cook until the bottom is charred and light golden brown. This should take about 2 minutes per side and will result in the characteristic charred spots of grilled naan. Flip the naan with a large spatula, pizza peel, or tongs, and cook the other side until charred and browned.
Once the naan is cooked, remove it from the grill and brush with melted butter or ghee. You can also sprinkle it with salt to enhance the flavour. The naan is best enjoyed fresh and should be kept warm until ready to serve.
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Naan texture and appearance
Naan is a type of Indian flatbread that is known for its soft, fluffy, and chewy texture. It is usually made with a combination of flour, water, yeast, salt, sugar, oil, and a dairy product such as yogurt or milk, which contributes to its distinctive texture.
The dough for naan is enriched with dairy, which affects its texture by impeding gluten development. This results in a softer bread with a fluffy consistency. The presence of a leavening agent, traditionally yeast, also contributes to the fluffy texture. When cooked, the naan should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath.
To achieve the ideal texture, it is important to use the right type of flour. Bread flour, with a higher protein content, produces a fluffier and softer naan compared to plain or all-purpose flour. Additionally, dissolving the yeast in warm water and sugar before mixing it into the dough can make the naan fluffier and softer.
The cooking method also impacts the texture and appearance of the naan. When cooked on a grill or in a grill pan, the naan develops characteristic charred spots and a crispy crust. It should be cooked until both sides are lightly golden brown and charred. The naan can also be cooked on a flat griddle, resulting in a less "authentic" appearance but still yielding soft and delicious bread.
Overall, the texture of naan is soft, fluffy, and chewy, with a crispy crust when cooked properly. The combination of ingredients, leavening agents, and cooking methods all contribute to the distinctive texture and appearance of this popular Indian flatbread.
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Brushing the naan with oil, butter, or ghee
Brushing naan with oil, butter, or ghee is an essential step in the naan-making process, adding flavour and texture to the bread. This step is typically done after cooking the naan, although some recipes suggest brushing the naan with oil before cooking.
When using a grill pan to make naan, it is recommended to brush the cooked naan with melted butter, ghee, or oil. This step adds flavour and moisture to the bread, and helps to create a soft and chewy texture. It is common to brush the naan with butter or ghee on both sides to ensure even coverage and enhance the flavour.
Some recipes suggest adding additional ingredients to the butter or ghee before brushing it onto the naan. For example, garlic can be added to the butter or ghee to create a garlic naan. Parsley or cilantro can also be added for colour and freshness, or nigella seeds for an authentic finishing touch.
The type of oil, butter, or ghee used can also vary depending on personal preference and the desired flavour profile. For example, vegetable oil, avocado oil, or ghee can be used for brushing the naan before cooking, while melted butter or ghee is commonly used for brushing the naan after cooking.
Brushing naan with oil, butter, or ghee is a simple step that can be customised to personal preferences and can greatly enhance the flavour and texture of the final product.
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Storing leftover naan
Naan is best enjoyed fresh out of the oven. However, if you have leftover naan, there are several ways to store it to preserve its freshness and flavour.
Firstly, if you have unopened naan, you can store it directly in the fridge as-is. However, if the package has been opened, or you have homemade leftover naan, it is recommended to store it in an airtight container or bag at room temperature. This will keep the naan soft and fresh for approximately three to four days.
If you wish to keep naan for longer, you can store it in the freezer. To do this, it is recommended to individually wrap each naan in cling film and place them in a freezer-safe ziplock bag. Remove as much air as possible, seal the bag, and label it with the date and content. Lay the naan flat in the freezer to prevent them from sticking together and to ensure even thawing. Frozen naan can be kept for approximately two to three months and can be enjoyed anytime by reheating it before serving.
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Frequently asked questions
Yes, you can make naan with a grill pan. It is usually cooked on a very hot cast-iron pan.
First, make the dough, then roll it out into balls and let it rise. Next, stretch the dough by hand or with a rolling pin into an oblong shape and place it on the grill pan. Cook for about 2 minutes on each side until charred and golden brown. Finally, brush the naan with butter, ghee, or olive oil.
You will need flour, yeast, sugar, salt, baking powder, milk, yogurt, vegetable oil, eggs, and water. You can also add garlic, butter, or ghee for extra flavour.
Cooking naan on a grill pan can add a smoky flavour to the bread and create a crispy, chewy texture. It is also a good option if you do not have an oven or do not want to turn on your oven.
