Grilled Naan Flat Bread

This Grilled Naan Flatbread couldn't be easier to make and is so functional. It can be a great base for pizza toppings, a wrap for sandwiches, or eaten plain with olive oil.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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!

GRILLED INDIAN NAAN FLATBREAD   {PRINT THIS RECIPE}
Yield: 6 flatbreads      Prep Time: 2 hours 15 minutes (includes rise time)   Grill Time: 12-15 minutes

1 package of active dry yeast
¾ 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
½ teaspoon salt
⅛ 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 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 flatbread 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.