Cumin Nan
Submitted by cadel
Grilled cumin naan with toasted cumin seeds, garlic, and potato flakes for extra softness. This Indian flatbread cooks on the grill in 5 minutes per side for smoky, charred bubbles.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
40 minForget the tandoor. This cumin naan gets cooked right on the grill, and the results are honestly spectacular: charred blistered spots, smoky edges, and a soft chewy center that tears apart in satisfying strips.
The dough comes together fast in a food processor. Flour, yeast, toasted cumin seeds, garlic, and a sneaky addition of instant potato flakes that keeps everything pillowy and tender.
Roll them thin like tortillas, brush with a garlic-oil glaze, and slap them on a covered grill until they puff and blister.
Six flatbreads in about 40 minutes, and your whole backyard will smell like an Indian street market.
Chef Tips
- Toast the cumin seeds in a dry pan until they pop and release their fragrance. Raw cumin seeds taste flat and dusty by comparison.
- Get the grill lid closed to trap heat. You’re mimicking a tandoor, and that blast of trapped heat is what creates the signature bubbles and char.
- The potato flakes aren’t filler. They absorb moisture during baking and keep the naan soft instead of turning crackery as it cools.
Ingredients
Directions
Combine all ingredients except water and glaze in a food processor and process for 30 seconds.
Gradually add water while the machine is running.
Process in short bursts until a thick ball is formed.
Remove and knead for 5 minutes.
Use flour as needed to prevent sticking.
Cover dough with a damp cloth and let rise in a warm dark place for 15 to 20 minutes.
Prepare grill and cover to buld up an intense heat.
Cut dough into 6 portions.
Roll each piece into a circle 8” in diameter and as thin as a flour tortilla.
Brush each piece with glaze and place glaze side down on the grill.
Cover and allow to bake for 5 minutes. Brush tops with glaze, flip and allow other side to brown.
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