My Recipe Box

Grilled Naan Filled with Herbs and Cheese


Yields 10 naans.

  • To learn more, read:
    Flatbreads on the Grill
  • by from Fine Cooking
    Issue 105

Wonderful plain or filled with melting cheeses, spices, fresh herbs, and citrus zest, these tender, chewy, and perfectly charred breads are ideal to wrap around burgers, soak up juices, or scoop up homemade dips. Just be sure you have some extra dough on standby--once the first batch has disappeared, everyone will be at the grill for more.

For the dough
  • 1 Ib. 7-1/2 oz. (5-1/4 cups) unbleached all-purpose flour; more as needed
  • 4 tsp. baking powder
  • 4 tsp. kosher salt
  • 2 tsp. granulated sugar
  • 1/2 cup plain whole-milk yogurt
  • 1 large egg
  • 1/4 cup peanut or canola oil; more for brushing
For the filling
  • 1-1/2 cups roughly chopped fresh cilantro
  • 1/2 cup roughly chopped fresh mint
  • 1/4 cup unsalted cashews or blanched almonds
  • 2 cloves garlic, chopped
  • 1 Tbs. chopped fresh ginger
  • 1 tsp. kosher salt
  • 6 Tbs. peanut or canola oil; more as needed for the grill
  • 2/3 cup farmer cheese or queso fresco, crumbled (3-1/2 oz.)
  • Melted butter for brushing
  • Kosher salt for sprinkling
Make the dough

Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let rest at least 1 hour and up to 2 hours before shaping.

Make the filling

Combine the cilantro, mint, nuts, garlic, ginger, and salt in a food processor. Pulse until the ingredients are finely chopped. Scrape the sides of the bowl, turn the processor back on, and pour the oil through the feed tube, mixing until incorporated. Transfer to a medium bowl.

Make and grill the bread

On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread about 2 tsp. of the filling in the center, leaving a 1/2-inch border. Scatter 1 Tbs. of the crumbled cheese over the filling. Gather the border to form a pouch, pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Continue filling and shaping the dough, layering parchment between the breads if you stack them.

Prepare a medium charcoal or gas grill fire. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with the butter. Sprinkle with a pinch of salt. Cut each bread in half and serve warm.

Serving Suggestions

Pair the grilled naan with Grilled Lamb Burgers or Tandoori Chicken kebabs.

nutrition information (per serving):
Calories (kcal): 450, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 4.5, Protein (g): 11, Monounsaturated Fat (g): 9, Carbohydrates (mg): 55, Polyunsaturated Fat (mg): 5, Sodium (g): 800, Cholesterol (g): 30, Fiber (g): 2,

Photo: Scott Phillips

Great addition to the tailgate menu - the feta cheese worked really well, and I grilled successfully without the additional oil/salt on the outside of the naan. YUM!

Tried this tonight. I think with a bit more practice I will be able to get the rolling and the grilling easier. I found the dough incredibly sticky to work with and I added way more flour than the recipe says. Also the filling is incredibly salty. 1t salt is too much. I would try 1/2t next time.

This was easy and the bread came out very well. However, I used ricotta since I couldn't find farmer's cheese and that didn't work so well - it oozed out as I rolled out the bread. When I switched to some goat's cheese I had on hand, it worked better so I'd recommend making sure your cheese is firmer. It took several tries to get a nice puffy naan rolled out and getting the grilling correct so I think the article could have given more explanation in technique (as FC used to give). To answer the below question, I had the grill on med-high and flipped with tongs as soon as the naans puffed up a bit.

Made this last night and it was very easy to do. The video is excellent and a real help for me in knowing how to create them. Would leave out the salt in the filling in the future. Was a bit too salty for us. Also, skipped all butter and canola oil. Switched it all to olive oil in a healthier choice. Cut the recipe in half for two of us and still had three left over. While eating them we kept coming up with new possibilities for fillings and variations. Will try sun-dried tomatoes, different cheeses (feta for sure) and possibly raita as dip.

Is it really 450 calories for one piece of the naan? I am assuming that is for 1/10th of the recipe. I would love to make this, but always watching calorie intake.

This looks awesome, but I wonder if I can use fat free Greek yogurt instead,and maybe add a little olive oil?

Mmmm, nice and also easy, I used half wholemeal flour and filled with other fillings and it is nice for a lunch with mince lamb.

I would love to make this Naan. I have only 1 question: What temperature do I need to set the grill at?

This Naan is delightful, however the nutrtional info is a bit unclear. Is a portion one piece of naan?

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