Naan Bread on the BBQ

Naan Bread on the BBQ


2021 people made this

True naan is made in a tandoor but this is a great alternative that can be made on any home barbecue and creates results as good as any Indian restaurant.


Serves: 14 

  • 7g dried active baking yeast
  • 1 cup warm water
  • 4 tablespoons caster sugar
  • 3 tablespoons low fat milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 875g bread flour
  • 2 cloves garlic, crushed (optional)
  • 60g butter, melted

Preparation:20min  ›  Cook:10min  ›  Extra time:1hour rising  ›  Ready in:1hour30min 

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat barbecue to high heat.
  4. At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naan has been prepared.

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Reviews (3)


Great love to make these to go with my butter chicken i just cook them on the george foreman heat them a little then butter with garlic butter on both sides - 09 Dec 2010


Compared to other Naan recipes I have tried this one was really easy, just make sure yeast is fresh and you leave for long enough so it rises. - 13 May 2009


not very impressed. i found the bread to be too sweet and doughy. - 23 Nov 2010

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