Mummy tore a recipe for grilled naan out of the Oregonian a few weeks ago and, the day before I left for camp, Dad and I made a half batch. The dough is super easy to make and if you can’t find whole milk yogurt (which I couldn’t) just use whatever plain yogurt you have lying around (lazy, lazy yogurt). Once you’ve got your easy dough done you get to fill it with some cilantro and mint (although some chicken, curry or just about anything else would be equally tasty) and then you just pop it onto a hot grill for a few minutes and you’re done! It winds up tasting a little bit like an un-fried samosa. The bread is warm, a little smokey, and has a nice layer of tangy, herby bits in the middle. They were pretty good this time, and I think I can raise them to the “hella good” level next time.
I only did a half batch and wound up making four fairly large breads (about 8 inches across). I could only finish one, and Dad ambitiously broke into one and a half, so these are hefty little guys once they’re all done and baked. I’d definitely cut back on the cilantro next time, even to the point of doing the naan plain without any filling. I added some lemon rind and juice to the filling, and I didn’t have any cashews so I did chopped almonds instead and I couldn’t find any fresh ginger to save my life… so powdered it was. I also tossed in some cardamom to the mixture. If anything, this should show you how totally flexible this recipe is. You can go anywhere from just a little thin filling that just adds a hint of something something to the bread, or you can go all out and fill it with savory things like meat and curry to turn it into something like a calzone. Or you can just take the bread recipe and make yourself some more traditional naan… or as traditional as you can get.
Grilled Cilantro-Mint Naan
-MAKES 10 BREADS -
Ingredients
- 5 cups unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 4 teaspoons baking powder
- 4 teaspoons kosher salt
- 1 egg
- ½ cup whole-milk yogurt
- 1¼ cups warm water (105 degrees to 115 degrees)
- ¼ cup peanut or vegetable oil
- ¾ cup fresh mint leaves
- 2¼ cups coarsely chopped fresh cilantro
- 1 large clove garlic, chopped
- 1½ tablespoons chopped fresh ginger
- ¼ cup plus 2 tablespoons raw cashews
- 1½ teaspoons kosher salt
- ½ cup peanut or vegetable oil
- Melted butter (optional)
To make dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg and yogurt, followed by the water and oil. Pour the liquid ingredients into the dry ingredients. Using the dough hook, knead the dough for about 5 minutes. Turn the dough out onto a floured board, form it into a ball and divide it into 10 equal pieces. Form each piece into a ball, place on a baking sheet lined with parchment paper, cover with plastic wrap and let it rest for at least 1 hour or up to 1½ hours.
Prepare a medium-hot fire in a grill (see note).
To make filling: In a food processor combine the mint, cilantro, garlic, ginger, cashews and salt. Process until finely chopped. Scrape down the sides, turn the machine back on and pour in the oil. Scoop the filling into a small bowl.
On a floured board, roll a ball of dough into an 8-inch circle. Spread the center with about 2 teaspoons of the filling, spreading to within ½ inch of the edge. Drop another 1 teaspoon of filling in the center of the bread. Gather the edges up, pinching them together in the center, to seal in the filling. Pat the dough packet into a flat round, then turn it over and gently pat it into a 6- to 7-inch circle. Transfer to a parchment-lined baking sheet. Continue forming the dough, layering parchment in between the breads if you stack them (using wax paper between breads will cause them to stick).
Place about 3 breads directly on the grill grate, and lower the lid. Cook for 1 to 2 minutes, until the breads look puffy and are lightly browned on the bottom. Turn the breads over, lower lid and finish cooking the other side, another 1 to 2 minutes. 
Brush lightly with melted butter, if desired. Continue to cook the remaining breads. Serve warm, whole or cut in half.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.
Ta dah! Very tasty, especially when you pair it with asparagus from the farmer’s market.