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What is naan?
Naan Bread is an Indian flatbread, pillowy and elastic, traditionally baked in a very hot tandoor clay oven. Many people use their own oven at home, set at a vey high temperature. Because I like to keep heat outside of the house in summer, I tried something different and fired up the grill. And it worked great. You could also use a heavy duty grill pan on your stove top.
How to make grilled naan
The dough for the naan bread is simple and un-yeasted. It’s also very quick, only needing about one hour to rest before rolling out. If you have a stand mixer, it really takes all the work out of it.
Remember to remove the flower buds from the garlic scapes and just use the tender stems.
I also added half a Serrano Chili for a little kick.
Spread the garlic scape chutney leaving 1/2- 1 inch space around the edges.
Sprinkle a tablespoon or more of your favorite meltable cheese- like queso fresco, mozzarella.
Bring all the edges together and pinch.
Gently turn over and gently flatten with the palm of your hand.
Gently roll out into 6-inch disks, with the cheese and chutney inside, stacking and layering with parchment paper.
Hope you enjoyed this delicious Grilled Naan Recipe stuffed with the most flavorful Indian Garlic Scape Chutney…..give it a whirl!
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Grilled Naan with Garlic Scape Chutney
- Prep Time: 90 mins
- Cook Time: 15 mins
- Total Time: 1 hour 45 mins
- Yield: 10 1x
- Category: bread
- Method: baked
- Cuisine: Indian
Grilled Naan filled with an Indian-style, Garlic Scape Chutney and optional melty cheese- a delicious appetizer! Easy, step-by step instructions, perfect every time! Full of great flavor!
- 5–1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)
- 3 tsp baking powder
- 1 T kosher salt
- 1 tsp sugar
- 1/2 cup plain yogurt
- 1 large egg
- 1/4 cup olive oil and more for brushing.
- 1 1/2 C water
Garlic Scape Chutney:
- 3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)
- 1/2 cup fresh mint packed
- 1/2 cup roasted or smoked almonds
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 jalapeño or Serrano pepper- for a little kick (optional)
- 1 T lime juice 1/3 C olive oil
Olive oil or Melted butter for brushing
1 C Melty cheese- such as mozzarella or queso fresco- optional
- Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.
- Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.
- Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.
- On a lightly floured surface, roll out a dough ball into a 5-inch circle. Spread 1 tablespoon of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.
- Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the naan are cooked through 2 to 3 minutes.
- Before removing them from the grill, turn the naans pinched side down and brush lightly with butter or olive oil. Serve warm.
- These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.
- Serving Size: 1 stuffed naan
- Calories: 386
- Sugar: 1.9 g
- Sodium: 242.1 mg
- Fat: 13.3 g
- Saturated Fat: 2.1 g
- Carbohydrates: 56.9 g
- Fiber: 3.1 g
- Protein: 10.8 g
- Cholesterol: 20.5 mg
Keywords: grilled naan, baked naan, naan recipe, best naan recipe, stuffed naan, stuffed naan bread, naan recipes, garlic scape recipes, chutney recipes
Lovely recipe, thank you! Just a small note – the word “naan” means bread, so saying “naan bread” is like saying “bread bread” 🙂
Thanks so much for pointing that out Gayle!
Appreciate this Joe!
Delicious! Followed recipe completely except that I baked mine in the oven. Preheated to 550F (actual oven temperature probably lower) with baking sheet, baked for 5-10 min (until they puffed up) then turned on broiler for some color. Reheated beautifully in the microwave too.
Awesome- glad you liked!
I just made the garlic scape chutney to have with our grilled venison steaks tonight. It was my first time ever eating garlic scapes and this was a great way to use them! It’s so delicious and it went really well with the steak and a side of pita bread. Thanks for the recipe!
This was my first time using the KitchenAid dough hook and it made the dough-making so easy! I followed this recipe exactly and they turned out perfectly! My husband and I both loved the stuffed naan and can’t wait to make the recipe again. I’m already thinking about other delicious fillings I’d like to try. Thanks for the great recipe!
Oh I soooo glad to hear it. I love making these too….full of flavor!
These turned out great, and even my husband loved them!
Oh Good! I love these too!
can you freeze the dough after adding the chutney i am planning to cook this for a wedding 70 people so my question is do i make the dough and freeze it or the i complete the recipe and freeze the flattened dough or the roll of dough with the scape inside?
need help in Canada
Hi I’ve never tried freezing the dough ..I would suggest, doing a little tester, perhaps both ways?
This was absolutely delicious. I unfortunately am not able to find garlic scapes but made it substituting cilantro and garlic as you noted. It paired perfectly with your recipe for carrot and turmeric soup. My husband raved about this and felt it was one of the best meals he has ever had. This was easier than I thought it would be to make. I am so glad I tried it and will be making it often! Thanks!
This is a great bread recipe. It’s pretty much foolproof and really easy if you use a Kitchen Aid mixer. This is a regular now at our house if we are having Italian for supper. It’s great as is, but even better if you slice, butter and toast it for garlic bread. YUM!
This recipe looks so delicious!
I don’t own a grill. Is there a way that I can make these in a cast iron pan or in the oven? If so, how would you recommend?
Do you have a grill pan you could use on the stove?
I followed the recipe as stated and 1T of chutney hardly covered and once cooked was not even ableto see it. Just wondering if you need to update. I rolled out 5 inches both times
Oh! Thanks for telling me…So, after you covered all the naan…were you totally out of chutney?
Or was there any left?
This looks delish and you have inspired me to try! Thanks!
Yum! Just pinned this! You’re kitchen is cute btw! 🙂
I like different naan and sandwiches. This is new and delicious for me. I will try at home. I am familiar with best indian food recipes and now learning international cooking recipes too.
This looks incredible! I love the idea of bread on the grill, so I don’t have to turn on the oven.
I have SO MANY scapes in my fridge right now! This couldn’t have come at a better time! Yum!
What a cool idea to make the little purses and then flatten them out. I love this! Now I need to find some scape at the farmer’s market. Great recipe and gorgeous photos.
They are really fun to make. 🙂