Grilled Naan in 5 Minutes a Day
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Cook time
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Naan recipe made on the grill adapted from Artisan Pizza and Flatbreads in 5 Minutes a Day by Jeff Hertzberg and Zoe Francois
Serves: 10
  • 1½ cups lukewarm water
  • 1½ cups lukewarm milk
  • 1 tablespoon granulated yeast
  • 1 tablespoon kosher salt
  • ½ cup Greek yogurt
  • 2 tablespoons honey
  • 7 cups unbleached all-purpose flour
  • ¼ cup clarified butter, for finishing after baking
  1. In a large 5 quart bowl or container with a not-airtight lid, mix together the water, milk, yeast, salt, yogurt, and honey. Add in the flour, about 1.3 at a time, while stirring with a large spoon or dough whisk.
  2. Cover the container loosely, leaving some way for air to escape, and allow to rest at room temperature for about 2 hours while the dough rises and collapses. Place the covered (though not airtight) dough in the refrigerator until ready to use. You can hold it for up to 7 days.
  3. When ready to eat, heat a high temperature pizza stone over the grill, turning the grill on to high.
  4. Once the grill is hot, cut off a handful of dough from the bucket (slightly smaller than a softball), roll the dough on a floured surface until thin. Place the rolled out dough one by one onto the hot stone. Cook for 2 minutes, and then flip and cook the second side for 2 minutes.
  5. Remove naan from the grill and brush with clarified butter.
Recipe by Life Your Way at