Quick Garlic Naan for the Grill (Breadmachine)

The scent of garlic, that savory, almost-sweet aroma, always brings me back to my grandmother’s kitchen. She made the most incredible garlic bread, and while this grilled naan isn’t quite the same, it captures that same essence of pure, comforting flavor. I remember sneaking pieces of her bread while she wasn’t looking, the warm, buttery garlic melting in my mouth. This recipe brings that memory to life with a modern twist, perfect for a summer barbecue.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes
• Servings: 8
• Yield: 8 naan breads
• Dietary Type: Vegan

Ingredients

• 1 cup warm water
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons agave nectar
• 2 1/2 tablespoons coconut oil
• 1/3 cup vegan sour cream or 1/3 cup soy yogurt
• 4 cups all-purpose flour
• 1 1/2 teaspoons yeast
• 1 head roasted garlic (see instructions for roasting)
• Coconut oil, extra for brushing naan

Equipment Needed

• Bread machine
• Toaster oven or conventional oven for roasting garlic (optional)
• Foil for roasting garlic (optional)
• Rolling pin
• Grill

Instructions

1. Start by roasting the garlic. Preheat your toaster oven (or conventional oven) to around 400°F (200°C). Wrap the entire head of garlic in foil that has been lightly greased with coconut oil. Roast for approximately 25 minutes, or until the garlic cloves are soft and fragrant. Let it cool slightly, then squeeze out the roasted garlic cloves and mash them into a smooth paste.

2. In the bread machine, combine the warm water, salt, agave nectar, coconut oil, vegan sour cream (or soy yogurt), garlic paste, flour, and yeast. Select the dough setting on your bread machine. Do not allow the dough to go through a rising cycle in the machine. We will control the rise separately.

3. Important Note: Keep an eye on the dough’s consistency, especially if you live in a high-altitude or dry climate. The original recipe creator notes needing more water than specified. After the bread machine has been running for 5-10 minutes, check the dough. It should be smooth and slightly tacky. If it appears crumbly, add a tablespoon or two of water at a time until the desired consistency is reached.

4. Once the bread machine has completed its kneading cycle, remove the dough and place it on a lightly floured surface. Divide the dough into 8 equal pieces.

5. Shape each piece of dough into a smooth ball. Place the balls on a plate or baking sheet, cover them with a clean kitchen towel, and let them rest for 20 minutes. This allows the gluten to relax, making the dough easier to roll out.

6. After the resting period, take one ball of dough and, using a rolling pin, roll it out into an oval shape. Aim for a thickness of about 1/8 inch.

7. Brush both sides of the rolled-out dough with coconut oil. You can stack the rolled-out pieces on a plate, separating each layer with a piece of parchment paper if desired, until you’re ready to grill them.

8. Preheat your grill to medium heat. Place one piece of oiled naan dough directly on the grill grate.

9. Grill for 2-3 minutes on the first side, until the bottom is nicely browned and the top begins to puff up.

10. Flip the naan and grill for an additional 1-2 minutes on the second side, until it is also browned.

11. Remove the grilled naan from the grill and repeat the process with the remaining pieces of dough.

Expert Tips & Tricks

• Garlic Roasting Shortcut: If you’re short on time, you can buy pre-roasted garlic cloves from some grocery stores. Just make sure they are plain roasted garlic, not garlic marinated in oil.
• Dough Consistency is Key: Don’t be afraid to adjust the amount of water in the dough to achieve the right consistency. The dough should be slightly tacky but not sticky.
• Grill Temperature: Keep a close eye on the grill temperature. If it’s too hot, the naan will burn before it cooks through. Adjust the heat as needed.
• Flavor Boost: For an extra burst of flavor, sprinkle a pinch of sea salt or some freshly chopped cilantro on the naan immediately after grilling.
• Alternative Cooking Method: If you don’t have a grill, you can also cook the naan in a hot cast-iron skillet on the stovetop.

Serving & Storage Suggestions

Serve the grilled garlic naan warm, straight from the grill. It’s delicious on its own or as an accompaniment to curries, soups, salads, or grilled vegetables.

• Storage: Leftover naan can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: To reheat, wrap the naan in foil and warm it in a low oven (around 300°F or 150°C) for 5-10 minutes. You can also reheat it briefly in a skillet or on the grill. For a crispier texture, brush with a little coconut oil before reheating.
• Freezing: You can also freeze the naan for longer storage. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. Frozen naan can be stored for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	271.9 kcal	N/A
Calories from Fat	44 g	16%
Total Fat	4.9 g	7%
Saturated Fat	3.8 g	18%
Cholesterol	0 mg	0%
Sodium	366.2 mg	15%
Total Carbohydrate	49.2 g	16%
Dietary Fiber	1.9 g	7%
Sugars	0.2 g	0%
Protein	7 g	13%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of liquid.
• Herb Infusion: Add finely chopped fresh herbs like rosemary, thyme, or oregano to the dough for a more complex flavor profile.
• Spicy Naan: Mix a pinch of red pepper flakes or a dash of cayenne pepper into the dough for a spicy kick.
• Sweet Naan: For a sweeter version, add a tablespoon of brown sugar or maple syrup to the dough.
• Different Yogurt: Experiment with other vegan yogurt alternatives, like almond or cashew yogurt.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough a day in advance. After the bread machine cycle is complete, place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate it. Let it come to room temperature before rolling it out and grilling.

Q: What if I don’t have a bread machine?
A: You can knead the dough by hand. Combine all the ingredients in a large bowl and knead for 8-10 minutes until the dough is smooth and elastic. Then, proceed with the resting, rolling, and grilling instructions.

Q: Can I use regular yogurt instead of vegan sour cream or soy yogurt?
A: Yes, if you’re not following a vegan diet, you can use regular sour cream or yogurt.

Q: How do I prevent the naan from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled. Brushing the naan with coconut oil on both sides before grilling also helps prevent sticking.

Q: Can I cook this in a pan instead of on the grill?
A: Yes, you can. Use a cast iron pan or any heavy-bottomed pan. Heat the pan over medium heat, and cook the naan for 2-3 minutes per side, or until golden brown.

Final Thoughts

This Quick Garlic Naan recipe is a guaranteed crowd-pleaser, offering a delicious and versatile bread option that’s surprisingly easy to make. Don’t be afraid to experiment with different flavors and toppings to customize it to your liking. I encourage you to give this recipe a try and share your creations with friends and family. It’s a wonderful way to bring a touch of homemade warmth and flavor to any meal. I hope you enjoy it!