"A quick and easy grilled naan recipe creating a crispy, golden bread that’s stuffed with cheese and garlic."
2 ½ cups self-rising flour
½ cup flour (for dusting work surface and achieving smooth consistency)
4 tablespoons water (as needed for smooth consistency)
1 teaspoon sugar
½ teaspoon salt
2 cups plain Greek yogurt
2 tablespoons olive oil
For Stuffing & Garnish:
1 bunch cilantro (chopped)
1 head garlic cloves (minced)
1 bag shredded provolone and mozzarella cheese mix
1 bunch scallions (optional)
4 tablespoons olive oil
4 tablespoons melted unsalted butter
- Blend all dry ingredients (sugar, salt, and self-rising flour) in a mixing bowl.
- Add olive oil and yogurt, mixing the dough well with your hands.
- If the dough is too sticky once everything is incorporated, gradually add more flour until it doesn’t stick. If the dough is too dry, incorporate a small splash of water.
- Work until most of the dough pulls away from the bowl and stops excessively sticking to your hands.
- Apply a bit of flour to a dough work surface, then knead the dough ball until smooth.
- Cut the dough ball into 4–6 pieces, depending on how large you want your bread. If you cut 4 dough balls, each will make about a 12-inch naan.
- Brush olive oil onto the dough balls and set aside.
- Light a chimney starter full of charcoal, then pour it over a bed of unlit coals in your kamado.
- If you have a heat deflector rack that raises your cooking grates farther from the fire, insert that into your kamado.
- Place the grill grates in your kamado, close the lid, and set your vents to preheat to 500 degrees Fahrenheit. On Primo kamados like the one we used for this recipe, the proper settings are about 4 fingers wide on the bottom vent, with the top vent fully open.
- While your kamado grill preheats, take time to finish preparing the naan. Chop garlic, cilantro, and scallions, being sure to set some cilantro aside for garnish.
- Use a rolling pin to roll out a dough ball into a thin flatbread.
- Place a handful of cheese in the center of the dough.
- Fold the surrounding edges of dough, sealing it over the cheese stuffing.
- Roll out the cheese-stuffed dough again with a rolling pin.
- Once rolled flat, sprinkle the top of the dough with minced garlic, chopped cilantro, and anything else you like.
- Roll out the dough one final time to ensure everything sticks well.
- Brush the top side of your dough with olive oil — this will be the side you place down on the grill first.
- Repeat Steps 12–18 on your other dough balls. When prepping multiple doughs at a time, stack the prepped naan breads with wax paper in between so they don’t stick.
- Once the grill is preheated and the coals have ashed over, place your naan bread on the grill, oiled side down. Cook the naan with the kamado lid up so you can see when it’s ready to turn.
- Cook for about 2 minutes, at which point some bubbles should be starting to form, then give the naan a half-turn. Allow them to cook for about another 2 minutes, or until the first side is crispy and golden.
- Before flipping, brush the top side of the bread with olive oil.
- Flip your naan and grill for about 4 more minutes. Brush the top side of the naan with melted butter right before removing from the grill.
- Garnish with fresh chopped cilantro and enjoy!