Naan from the BBQ: soft bread with garlic butter

What is naan?

Naan is a soft, leavened flatbread that is strongly associated with the cuisines of South and Central Asia. Traditional preparation methods and recipes vary by region. The dough can contain yogurt, milk, oil, or ghee and is baked at a high temperature.

On the BBQ, it’s all about intense bottom heat and a short baking time. The dough should quickly form air bubbles and take on color without drying out completely.

Ingredients for 8 naan breads

For the dough

• 500 g all-purpose flour
• 7 g dried yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 150 g full-fat yogurt
• 180 ml lukewarm water
• 2 tablespoons vegetable oil or melted ghee

For the garlic butter

• 50 g butter or ghee
• 1 small clove of garlic, finely grated
• 2 tablespoons finely chopped cilantro or parsley
• A small pinch of salt

Equipment

• BBQ with lid
• Pizza stone, plancha, or cast-iron plate
• Mixing bowl
• Dough scraper or spatula
• Clean cloth
• Heat-resistant tongs

Making naan on the BBQ

1. Make the dough

Mix flour, yeast, sugar, and salt in a bowl. Add yogurt, lukewarm water, and oil. Mix until a cohesive dough forms and knead for about eight to ten minutes, until it feels smooth and elastic.

If the dough is very dry, add a teaspoon of water at a time. If it is still very wet, wait a few minutes before using extra flour. Flour absorbs more moisture during kneading and resting.

2. Let the dough rise

Place the dough in a lightly greased bowl and cover it. Let it rise in a warm place until it has clearly increased in volume. This usually takes sixty to ninety minutes, depending on the ambient temperature.

3. Divide and let rest

Divide the dough into eight equal portions and shape them into balls. Cover them and let them rest for about twenty minutes. This rest makes the dough easier to stretch without it springing back immediately.

4. Preheat the BBQ

Preheat the BBQ with the stone, plancha, or cast-iron plate to about 250 to 300 °C. Give a pizza stone enough time to heat through completely. Use clean-burning charcoal and do not add a heavy amount of smoking wood.

5. Shape the naan

Press a dough ball flat and stretch or roll it out into an oval bread a few millimeters thick. Do not make the center paper-thin, as the bread will quickly become hard. Use as little extra flour as possible.

6. Bake hot and fast

Place one or two breads on the hot surface. Close the lid and bake for about one to two minutes, until air bubbles form and the bottom has dark spots. Turn the naan over and bake the second side briefly.

The exact baking time depends on temperature and thickness. Stay at the BBQ: there is little time between perfectly toasted and burned at this heat.

7. Brush after baking

Melt butter or ghee and mix with garlic, herbs, and a small pinch of salt. Brush each naan immediately after baking. Stack the breads under a clean cloth so they stay warm and pliable.

Naan on a kamado

Use a heat deflector and pizza stone, so the bottom doesn't just receive direct radiant heat. Let the stone heat up gradually with the kamado. A cold stone in a scorching hot kamado can be damaged by the temperature difference.

Aim for about 275 °C and bake with the lid closed. If the bottom turns black while the top stays pale, increase the distance between the heat deflector and the stone or lower the temperature slightly.

Naan on a kettle or gas barbecue

On a kettle, you can place a pizza stone over indirect heat. Ensure sufficient airflow and heat the stone thoroughly. On a gas barbecue, a stone or plancha works over medium-high to high heat. Close the lid between batches to retain heat.

No pizza stone? Use a plancha

A plancha or cast-iron plate provides strong direct bottom heat and distinct charred spots. Preheat the plate well, but prevent the oil from smoking. The dough itself contains enough fat; extra oil on the plate is usually not necessary.

Why does naan puff up?

Moisture in the dough quickly turns into steam during baking. At the same time, the gas from fermentation expands. This creates air bubbles. A well-preheated surface and supple dough help this process.

Not every naan will get one large pocket like pita. With naan, a variety of small and large air bubbles is normal.

Common mistakes

• The BBQ is not hot enough: the bread dries out before it gets color.
• The stone is insufficiently preheated: the first naan stays pale and chewy.
• Too much flour during shaping: the outside becomes dry and dusty.
• The dough is rolled out too thin: the naan becomes crispy instead of soft.
• Garlic butter before baking: garlic can become black and bitter at high temperatures.
• Baking too long: take the bread off as soon as it is cooked and has charred spots.

Variations

• Plain naan: omit garlic and herbs and use only butter or ghee.
• Herb naan: add cilantro, parsley, or mint after baking.
• Sesame naan: press a small amount of sesame seeds into the surface before baking.
• Spicy naan: mix chili flakes into the garlic butter.
• Whole wheat: replace part of the flour with whole wheat flour and add extra water if necessary.

What to serve with naan?

Naan pairs well with tandoori chicken, seekh kebab, grilled vegetables, yogurt marinades, chutney, and various dips. Use the bread to scoop up sauce and meat juices or use it to make small wraps.

Read more about the background of these dishes in the guide on Indian BBQ culture, tandoori, and seekh kebab. For a complete main course, you can proceed to tandoori chicken from the BBQ.

Storing and reheating

Naan is best enjoyed straight from the BBQ. Let leftover breads cool and store them well-sealed. Reheat them briefly on a hot rack, a dry pan, or a plancha. Heating for too long makes the bread hard.

You can also store shaped dough balls in the refrigerator and bake them later. Let them relax and come up to temperature slightly before shaping.

More bread from the BBQ

Check out the central guide on baking bread on the BBQ for more explanation about flatbread, pita, focaccia, temperature, and direct or indirect heat. All preparations can be found in the overview of BBQ recipes.

Frequently asked questions about naan from the BBQ

What temperature do you use for naan?

Bake naan on a well-preheated stone or plate around 250 to 300 °C. A temperature around 275 °C is a practical starting point.

Can naan be made without yogurt?

Yes, but yogurt provides softness and a slightly fresh taste. Do not just substitute yogurt one-for-one without also adjusting the moisture content.

Do you have to flip naan?

On a pizza stone or plancha at home, flipping briefly is usually practical to cook and color both sides.

Can you make the dough in advance?

Yes. After a short initial rise, let the dough continue to develop covered in the refrigerator and let it relax again before shaping.