Naan Bread
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Yields1 ServingCook Time20 minsTotal Time1 hr 20 mins
 1.50 cups bread flour
 1 tsp dry yeast
 ½ tsp caster sugar
 ½ tsp sea salt
  cup warm water
 3 tbsp plain yoghurt
 1 tbsp oil
 Cooking oil spray
 50 g butter
 3 garlic cloves
 1 tbsp finely chopped fresh sage
 2 tbsp finely chopped fresh rosemary
 Salt and Pepper
1

In a large bowl or in a bread mixer, combine the bread flour, yeast, sugar, salt, warm water, yoghurt and oil. Knead for 10 to 15 minutes and let rise for 40 minutes or until doubled in size.

2

Divide the dough into 6 portions and roll into 20 cm by 10 cm oval shapes. Place on individual squares of baking paper.

3

Set up and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.

4

While the barbecue is preheating, make the herbed butter. In a saucepan, over a side burner or stovetop, melt together the butter and the garlic cloves. Cook for 3 minutes on a medium heat or until the garlic is golden. Add the herbs and cook for a further 2 minutes. Remove from the heat and season with salt and pepper. Set aside until required.

5

Lightly spray cooking oil on both sides of the naan bread.

6

Once the barbecue has preheated, adjust the burner(s) to medium.

7

Place the naan bread straight on to the grill. Cook the Naan bread for 2 to 3 minutes and then flip over. Continue to cook for a further 2 to 3 minutes or until the bread has puffed and has lovely grill marks. Finish off by brushing both sides of the naan bread with the herbed butter.

TIPS
8

Ensure your grills are clean prior to cooking the naan breads

Cooking the bread on direct medium heat will allow the bread to cook through without burning the bread.

Ingredients

 1.50 cups bread flour
 1 tsp dry yeast
 ½ tsp caster sugar
 ½ tsp sea salt
  cup warm water
 3 tbsp plain yoghurt
 1 tbsp oil
 Cooking oil spray
 50 g butter
 3 garlic cloves
 1 tbsp finely chopped fresh sage
 2 tbsp finely chopped fresh rosemary
 Salt and Pepper

Directions

1

In a large bowl or in a bread mixer, combine the bread flour, yeast, sugar, salt, warm water, yoghurt and oil. Knead for 10 to 15 minutes and let rise for 40 minutes or until doubled in size.

2

Divide the dough into 6 portions and roll into 20 cm by 10 cm oval shapes. Place on individual squares of baking paper.

3

Set up and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.

4

While the barbecue is preheating, make the herbed butter. In a saucepan, over a side burner or stovetop, melt together the butter and the garlic cloves. Cook for 3 minutes on a medium heat or until the garlic is golden. Add the herbs and cook for a further 2 minutes. Remove from the heat and season with salt and pepper. Set aside until required.

5

Lightly spray cooking oil on both sides of the naan bread.

6

Once the barbecue has preheated, adjust the burner(s) to medium.

7

Place the naan bread straight on to the grill. Cook the Naan bread for 2 to 3 minutes and then flip over. Continue to cook for a further 2 to 3 minutes or until the bread has puffed and has lovely grill marks. Finish off by brushing both sides of the naan bread with the herbed butter.

TIPS
8

Ensure your grills are clean prior to cooking the naan breads

Cooking the bread on direct medium heat will allow the bread to cook through without burning the bread.

Naan Bread
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