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Grilled Indian Naan Flat Bread #TwelveLoaves

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Grilled Naan Flat Bread Recipe via

When I’d learned that the July theme for the #TwelveLoaves baking group was a summer fun “open” theme, I decided to take this opportunity to try my hand at making Grilled Indian Naan Flat Bread. This bread really couldn’t have been easier to make and is super functional. It can be a great base for pizza toppings, a wrap for sandwich fixin’s, or eaten plain with olive oil.

Grilled Naan Flat Bread Recipe via

This dough takes a matter of minutes to whip together but then requires a two hour rise time, so plan accordingly once you decide to make it. From there you divide the dough into 6 equal portions, roll them out as flat as you can, brush them with olive oil and place them on a hot grill or grill pan to fry on each side. Two minutes later, and you’re ready to eat!

Flat and fabulous!

Yield: 6 flat breads      Prep Time: 2 hours 15 minutes (includes rise time)   Grill Time: 12-15 minutes

1 package active dry yeast
3/4 cup warm water (110-115 degrees)
2 teaspoons granulated sugar
5 tablespoons extra-virgin olive oil, divided
3 tablespoons Greek yogurt
2 cups all purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1 teaspoon fennel seeds
additional salt for sprinkling

-In a small bowl, dissolve the yeast in the warm water.
-Stir in 1 teaspoon of the sugar and set aside for 10 minutes until it’s foamy.
-Add the yogurt and 2 tablespoons of the olive oil to the yeast mixture.
-In a large bowl, or the bowl of a stand mixer fitted with the dough hook, stir together the flour, salt, baking powder and fennel seeds.
-Add the yeast mixture into the flour mixture and mix well with a wooden spoon or continue to knead the mixture with the dough hook until it forms a smooth and elastic ball (approximately 3-5 minutes, longer if doing with by hand) *Note – the dough will be quite sticky, but this is what you’re looking for.
-Place the dough in a well oiled bowl, cover with plastic wrap and allow to rise in a warm, draft free place for about 2 hours.
-Deflate the dough and turn it out onto a lightly floured surface.
-Pat the dough out into a 12″ x 8″ rectangle and cut the dough into 6 equal portions.
-Heat a grill pan, or baking stone on the outdoor grill, to medium/high.
-On a floured surface, use a rolling pin to roll each portion of dough as thin as possible.
-Lightly brush one side of the flat bread with olive oil and place the oiled side down into the grill pan.
-Cook for approximately 1 minute.
-While the first side is cooking, brush the other side with additional olive oil and sprinkle with a little bit of kosher salt.
-Flip and cook the other side for an additional 1 minute.
-Remove and continue the same process with the remaining pieces.
-Serve warm or at room temperature.

At this point, a huge thank you goes out to our #TwelveLoaves host for this month, Stacy, of Food Lust People Love for all her hard work in organizing and making this month’s fun, “open” theme possible!

If you’d like to see what everyone else thought to make with our theme for the month, please click on the links below:

  • Blueberry and Japanese Yuzu Citrus Muffinsfrom Kim at
  • Citrus Pecan Quick Bread from Renee at Magnolia Days
  • Courgette, Feta, Honey and Sesame Seeds Pull-apart Bread from Luisa at Rise of the Sourdough Preacher
  • Crusty Caprese Loaf from Stacy at Food Lust People Love
  • Fruit and Veggie Quick Bread from Felice at All That’s Left Are the Crumbs
  • Gluten Free Berry Bread from Sherron at Simply Gourmet
  • Grilled Naan Bread from Reneé at Kudos Kitchen by Reneé
  • Iron Skillet Pizza by Karen from Karen’s Kitchen Stories
  • Upside Down Banana Bread from Holly at A Baker’s House 
  • #TwelveLoaves July: Summer Fun. The month of June was filled with lovely CHERRIES! We have chosen Summer Fun as our theme for July. Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for SUMMER FUN! Let’s get baking!

    #TwelveLoaves July: Summer Fun
    If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
    1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

    Would you like to see some of the other #TwelveLoves recipes I’ve submitted over the past few months of baking with this fun group? Of course you would!! Here are a few of them. I hope you enjoy seeing/making them as much as I’ve enjoyed bringing them to you!

    Caramelized Leek and Onion Focaccia:

    I could go on and on, but I’ll have to stop now as I’m getting tired. I truly enjoy being a part of the #TwelveLoaves family of bakers because I love the way they challenge me each and every month. I hope you’ve enjoyed eating these with your eyes, and my hope is that you will someday try these breads for yourself so you can actually taste the goodness!
    Until we bake again,

      Lora CakeDuchess

      Sunday 27th of July 2014

      I haven't made naan in ages and just love it! Yours is just perfect, Renee!!


      Friday 4th of July 2014

      Super impressive grill marks! Looks like wonderful Naan!


      Thursday 3rd of July 2014

      I love Naan Flat Bread, never made my own from scratch mind you. Very impressed that you did. Looks great!

      Holly @

      Wednesday 2nd of July 2014

      Your naan turned out beautifully! I like the idea of using it for the base of a pizza and will keep that in mind as I grill this summer.

      Karen Kerr

      Wednesday 2nd of July 2014

      This is a bread I have been meaning to try forever. Thanks for the inspiration!