I don’t know why we waited so long to enjoy this treat – but we’ve remedied that situation.
We made it first over the fall, and have had it a dozen times since then. We love it and it’s super easy – and gives you a more of that ‘wood fired’ flavor you’d get at a pizzeria that cooks with wood stoves.
You can top these any way you’d like – we obviously went simple.
We use Mel’s naan recipe for the dough – and I’m going to go ahead and tell you that I doubled her recipe below. When I made the original and made as many as she told to (10-12?) they were too small – and too thin. I like them thicker, so we double the ingredients, and make about 12 of them. Just FYI!
Grilled Pizza Dough
- 5-7 cups all-purpose flour
- 2 teaspoon salt
- 1 teaspoon instant yeast
- 3 cups milk
- 2 teaspoon sugar
- 6-8 tablespoons, melted butter
Directions
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.
Options to Cook:
While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
OR
Heat your grill to medium-low heat.
Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan.
In the Oven:
Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Add toppings and let heat through.
On the Grill:
Once grill has preheated, spray grill liberally with cooking spray. Place each circle of flatbread dough onto the grill. Heat for approximately 3 to 5 minutes until light grill marks appear and they begin to puff slightly. Flip to the opposite side and brush the tops with melted butter. Spoon pizza sauce over top and then top with desired toppings. Grill for approximately 3 to 5 minutes more, or until cheese melts. Remove from grill and serve immediately.
