This Griddle Naan Bread is an Indian-style flatbread that is soft, bubble, chewy, and delicious! Skip the takeout and make this quick bread for dinner tonight. Make wraps, paninis, pizzas, or just enjoy it on its own!
Why this works
- Versatile - you can add your favorite herbs and seasonings to the dough to make different flavors for this griddle naan bread. You can also top with delicious garlic butter or a cinnamon sugar topping.
- Easy side dish - this dough is very easy to make with only one cycle of rising or proofing. Make this up to go with a delicious Brunswick stew for dinner!
- Make other dinners with it - make delicious flatbread pizzas, paninis, fajitas, or wraps with this delicious griddle naan bread.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
- Flour - all-purpose flour works great for this recipe.
- Honey - you can substitute other sweeteners like sugar if you do not have any honey.
- Yogurt - I used Greek yogurt for this recipe but any plain yogurt will do just fine.
How to make this
Step 1: Making and proofing the dough
In a large measuring cup or small bowl add the activated dry yeast to the warm water. The warm water should be 110-degrees. Stir to dissolve. Then stir in the honey until everything is combined and dissolved.
Set aside, and once the yeast mixture has a foam head on it then it is ready to use.
In a large mixing bowl combine the flour, salt, and baking powder. Whisk all these ingredients so they are evenly distributed through the flour.
Using a spoon or spatula make a center or "well" in the center of the flour in the bowl. Add the egg, and whisk. Whisk in the sour cream next.
Pour in the yeast mixture and mix the egg-sour cream mixture. Stir all the ingredients together until combined.
Turn the dough out onto a floured surface. Allow to rest for a couple of minutes. Knead the dough adding in extra flour as needed until it forms a smooth dough that is only slightly sticky. The dough should not be very wet though.
Next proof the dough in a covered bowl in a warm spot or cold oven for one hour or until the dough has roughly doubled in size.
Note: Alternately, you can proof the dough in an Instant Pot on the Yogurt function - LOW for 30-minutes covered with a plate or glass lid.
Once the dough is done rising or proofing turn it out onto a floured surface. Cut into 8 pieces, roughly about the same size. Don't worry if they aren't exactly the same size or if you get a little less than that number.
Knead the dough for a few seconds, and then roll out to about ¼-inch thickness. You can roll it out thinner if you like for crispier naan bread. Remove to a baking sheet and layer between parchment paper or foil.
Step 2: Cooking the naan bread
Preheat the Blackstone griddle to medium to medium-high heat. Cook for 2-3 minutes on one side or until bubbles are forming on your griddle naan bread.
Flip over and cook another 2-3 minutes or until done. Remove to a baking sheet or platter for serving.
Note: Alternately you can cook this on the stove over medium-high heat in the same manner as described above.
Remember you can always add more flour if the dough seems wet, but you can never take it away after it is added. When kneading the dough be sure to add in a little at a time until the dough is soft and slightly moist. It should not be wet and tacky.
Brush this griddle naan bread with garlic butter or melted butter mixed with cinnamon and sugar. You can also add any combination of fresh herbs and spices to the dough while mixing everything together.
Naan is a traditional bread from India that includes yogurt and egg which helps to give it a distinctive bubbly appearance. Flatbread is a traditional Middle Eastern bread that does not contain egg and yogurt. It usually just has flour, yeast, olive oil, and salt.
Naan comes from the Persian word non which means bread.
Serve this Griddle Naan Bread on its own or alongside your favorite chicken tikka masala or butter chicken. This goes great with a big breakfast for dipping into eggs or used to make a flatbread pizza.
Storage & Reheating
Store up to one week in an airtight container. Reheat in microwave. Can be frozen for up to three months, and thawed in the refrigerator prior to eating. Reheat on a griddle or in a 350-degree for a few minutes.
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Griddle Naan Bread
- 1 cup warm water at 110-degrees
- 2 ¼ teaspoons active dry yeast or one packet
- 2 tablespoons honey
- 3 cups flour more as needed while kneading
- ¼ cup plain yogurt I used Greek yogurt
- 2 teaspoons salt
- ½ teaspoon baking powder
- olive oil for cooking
- In a measuring cup combine the warm water and yeast. Dissolve the yeast in the warm water, and then add the honey to it.
- Set aside for a few minutes and allow the yeast mixture to sit until a foam head grows on top.
- In a large mixing bowl or mixer whisk together the flour, salt, and baking soda.
- Form a well in the middle of the bowl and to this add the egg. Beat the egg, and then whisk in the yogurt.
- Pour in the yeast mixture.
- Using a large spoon mix all the ingredients together until combined.
- Turn the dough out onto a floured surface, and allow the it to rest for a couple of minutes.
- Knead the dough and add additional flour if kneaded until you have a soft dough.
- Put the dough in a bowl, and cover with towel. Put in a warm spot or a cold oven and allow to rise for one hour or until the dough has roughly doubled in size.
- You can also rise or proof the dough in an Instant Pot. Set to yogurt function LOW for 30-minutes then cover with plate.
- Once dough has roughly doubled in size remove from pot, and turn dough out onto a lightly floured surface.
- Cut the dough into 8 pieces. Form each piece into a ball, and then roll out to about ¼-inch thickness.
- Preheat the Blackstone griddle to medium to medium-high heat. Add a little oil to the surface and cook the naan until bubbly. This should take 2-3 minutes.
- Once the dough starts to bubble, and has enough bubbles for you then flip to cook for a couple more minutes on the other side. Remove to plate for serving.
- Serve immediately or store in an airtight storage bag or container for up to 5 days. Freeze up to three months in a freezer bag or container then thaw on counter or in refrigerator.