Hey guys, welcome back.
Today we’re making grilled cheese and garlic stuffed Naan.
Now, odds are you don’t have a Tandoor oven in your backyard, but you probably have a
grill - and that will work just fine.
Let’s check it out!
Alright, so this dough is super simple to make.
I’m using self rising flour to cut out the wait time of letting yeast rise.
I’ll Mix together a little sugar and kosher salt with the flour first.
Just blend that all in well, then you can pour in a couple tablespoons of olive oil,
followed by some plain greek yogurt.
This is what will give the naan that great texture and richness that makes it so tasty.
Use your hands to work the dough and incorporate that flour.
Keep some flour and water nearby, if the dough is too sticky - add a little bit of flour,
and if it is too dry, pour in a splash of water.
Just work it until it’s smooth and not really sticking to your hands or the mixing bowl
too much.
Now, on a floured work surface, turn the dough ball out and knead it for a few minutes, until
it’s smooth enough to form a ball.
Once you have a dough ball, you can portion it out into 4 pieces.
This will make four breads that measure about 12 inches.
Brush each dough with a little olive oil, and set aside while you preheat the grill.
Light a batch of charcoal, and pour that over some unlit coal.
You are wanting to preheat your grill well, and let the coal burn down a bit so that it
is ashed over before grilling the naan.
Now, if you have a heat deflector rack, place that in to allow the grids to sit a little
bit higher above the fire.
Set your grids in, and you’ll be shooting for a preheat of around 500F degrees.
Vent settings about like this, should get you there.
Now we’ll get the fresh ingredients prepped out while the grill gets nice and hot.
Chop up about a head of fresh garlic, this will be pressed into the dough and get nice
and roasted on the grill.
Next up, I love cilantro - so that will be going in as well.
Green onions work great as well, and if you want a spicy kick - fresh jalapeno would be
a nice addition.
Alright, let’s assemble this naan.
Grab dough ball and roll it out thin.
Put a handful of your favorite cheese in the center, I’m going with a blend of provolone
and mozzarella today.
Now just fold up the sides, just making a nice little cheese pouch.
You’ll want to roll that out again.
This will give you a melty layer of cheese inside the naan.
Sprinkle on the chopped garlic and any other fresh ingredients of your choice.
Press that into the surface of the dough well, with a rolling pin.
Finish the dough with a light layer of olive oil.
This will be the side that hits the grill first.
If you want to prep multiple breads at a time before grilling, that works fine.
Just make sure to put separate them with some wax paper so they don’t stick.
Add a touch of flower for good measure too.
Alright, the grill is hot, give the grids a little oil, and it’s time to throw on
the naan.
It will only need to grill for about 4 minutes on the first side.
I cook this with the lid up so I can keep an eye on it and baste the top side with some
olive oil while it grills.
After a couple minutes, you should have some bubbles forming..
Give the naan a half turn and let it go about another two minutes.
Once that first side is golden brown, it’s to the second side.
I love how quick you can get crispy flatbread on the grill.
Now of course, don’t forget to baste the naan with melted butter.
As you brush this on, it hits that roasted garlic and just brings everything together
beautifully.
After a few minutes on that second side, give the bottom side a peek - I like to pull mine
when it has a good bit of crispy spots like this.
I grilled up the second one for a tad bit longer on the first side, once you get a good
feel for the timing you can really modify it however you want.
Now, I was tempted to try and stick a dough to the inside ceramic wall of the Kamado,
like it would be done in a tandoor oven.
I found someone mentioning that it did work once or twice on a new kamado wall, but wasn’t
very easy to get consistent results.
If you have any tips for getting that to work, I’d love to hear from you in the comments!
Always remember to cook and extra naan to snack on while you grill the rest.
You just can’t beat eating this hot off the grill with that melty cheese.
You’ll notice I had 4 doughballs, but only plated up 3 naans… that’s because I ate
one.
Garnish with some fresh chopped cilantro, and enjoy!
This is my all time favorite bread to make - it’s great by itself as an appetizer,
or alongside your main dish.
That melty cheese in the center..
The garlic on the outside just gets that roast on it while everything gets crispy.
So good guys, you got to give this a shot.
Alright, so apparently garlic is bad for dogs, so today she’s just gonna have to go with
a bone.