Blackstone Naan
Ingredients
- 2 cups warm water
- 3 tablespoons + 2 teaspoons yeast
- 2 tablespoons sugar
- 1/3 cup olive oil
- 1 cup sour cream
- 4 eggs
- 1 tablespoon salt
- 10-12 cups all-purpose flour
- 1/2 cup butter
melted
- 1 tablespoon crushed garlic
- 2 teaspoons parsley
Directions
- 1
Combine the warm water, yeast, sugar, olive oil, sour cream, eggs, and salt in a bowl. Whisk to combine.
- 2
Add in 6 cups of the flour and stir briskly with a wooden spoon until all of the flour is absorbed into the mixture.
- 3
Continue adding flour, 1 cup at a time, until a soft dough forms.
- 4
Turn the ball of dough out onto a well-floured surface and knead for 5-6 minutes, continuing to add small amounts of flour as necessary to prevent the dough from sticking to your hands and the counter.
- 5
Put the kneaded dough ball into a lightly greased bowl and covered with a lightly greased piece of plastic wrap. Let rise for about an hour, or until doubled in size.
- 6
Dump the risen dough ball out onto a floured counter and cut into 24 equally-sized dough balls.
- 7
Melt the butter and mix in the garlic and parsley.
- 8
Preheat your griddle over medium-high heat.
- 9
Roll each dough ball out with a rolling pin until it is about 4-6" in diameter. You'll want to work in batches of 6-12. If you roll them ALL out and stack them all, the bottom WILL stick together before they are done cooking. Ask me how I know.
- 10
Keep in mind, the thicker you leave the dough the more it'll puff up.
- 11
Cook the dough in batches of 6 on your lightly oiled griddle. Flip after the first side gets browned and there are bubbles formed on the top. Flip, and cook until the other side is getting browned on the parts that are touching the griddle surface.
- 12
Flip again, brush with garlic butter, and remove from the griddle.
- 13
Enjoy warm!
Blackstone Naan
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About this Recipe
Craving the warmth and chew of authentic naan, fresh from the oven, but without the hassle? This Blackstone Naan recipe is your answer, making it surprisingly easy to create large batches of this beloved flatbread right on your outdoor griddle.
The genius of this recipe lies in its efficiency and the thoughtful combination of ingredients. Using a Blackstone Griddle means you can cook many pieces at once, achieving that perfect slightly charred, yet incredibly soft texture that's hard to replicate indoors. The inclusion of sour cream and eggs in the dough contributes to an exceptionally tender and rich naan, far surpassing anything store-bought.
Imagine warm, pillowy flatbreads, each piece perfectly puffed and soft, with just the right amount of chew. Brushed generously with a fragrant garlic-parsley melted butter, these naan are a sensory delight, ready to soak up every drop of your favorite curry or accompany any grilled dish. You'll be amazed at the quality and quantity this recipe yields—a full 24 servings, making it ideal for family gatherings or meal prepping. While the total time includes a good amount of dough resting, the hands-on cooking portion is quick and satisfying.
Customization & Variations
While the classic garlic-butter topping is a timeless favorite, don't hesitate to personalize your naan. You could simply brush them with plain melted butter for a more subtle flavor, or sprinkle with black sesame seeds before cooking for added texture and a hint of nuttiness. For a touch of heat, a pinch of red pepper flakes mixed into the melted butter would offer a delightful kick.
These freshly made naan are perfect for dipping into rich curries, scooping up vibrant stews, or simply enjoying on their own as a comforting snack. They make an excellent addition to any barbecue spread or a delightful accompaniment to a weeknight meal.