Today, I made naan on the grill.

The bread recipe is:

• 2 1/4 tsp active dry yeast
• 1/2 cup warm water
• 2 tsp sugar
• 2 1/2 cup all-purpose flour
• 1/2 c Greek yogurt
• 1 tsp salt
• 1 T oil

The yeast and sugar were placed in the warm water and allowed to sit for ten minutes. All ingredients were combined and kneaded until a soft dough formed. The bowl was covered with a wet cloth and allowed to rise for four hours. Once the dough was ready, I placed a cast iron pan into the grill and set the grill to 600F.

The dough ball was split into four pieces and rolled out into rounds about 1/3″ thick. The rounds were sprinkled with salt and rubbed with additional oil (to keep them from sticking to the pan).

Once the grill and cast iron pan reached 600F, two naan were placed on the pan.

They cooked for 2 minutes on each side. They didn’t bubble and blister like naan is meant to — I think that’s a combination of thickly rolled dough and a temp way under the 900 or so recipes usually specify.

But they were quite tasty! I buttered each one when it came out of the grill, so we had soft, salty naan with our hummus.