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Here are a few recipes to get you started. Check out our recipe section on our website or
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If you don’t have a tandoor or a pizza stone, it can be difficult to cook naan. You can only cook one at a
time in a pan, and you’re going to be standing there flipping naan for ages. Cooking it on the griddle will
save time and hassle while still offering that great spotted browning you get with a hot surface. Though
naan can often have a long list of ingredients, this one from Plan to Eat is short and sweet.
• 1 packet active yeast, or 2¼teaspoons
• 2 tablespoons olive oil
• 2 cups all-purpose flour
Combine warm but not hot — less than 105 degrees Fahrenheit — water and active yeast in a large mixing
bowl and allow to proof for 5 to 10 minutes, or until bubbles begin to form. If the yeast doesn’t look like it’s
doing things, toss it and try again with a new packet. Mix in yogurt, olive oil, and honey. Add flour and salt
and mix with a wooden spoon until the dough comes together.
Begin kneading in the bowl or on a floured work surface, adding flour as needed to keep the dough from
sticking. The dough should not be dry, but it also should not cling to your hands. Knead for about 7 minutes.
If you have a stand mixer with a dough hook, use this instead and cut the kneading time to 4 minutes.
Oil the bowl and toss the dough around to coat. Cover and place in a warm spot to rise until doubled in size,
about 45 minutes to 1 hour.
When dough has risen, punch it down. Begin heating the griddle to high heat. Divide your dough into 6 to 8
dough balls. On a floured work surface, roll dough into a rectangle as thin as possible without tearing.
Preheat your grill to 350 and cook 2 to 3 minutes on the first side, until it bubbles up. Flip and cook the
second side for 2 to 3 minutes. Remove to a platter and brush with butter or drizzle with olive oil.
