Grilled Naan


  • 2 1/4 cups semolina flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons nonfat yogurt
  • 2 tablespoons oil
  • 3 egg whites


  • Sift the flour, baking powder and 1/2 of the salt into the bowl of an electric mixer fitted with a dough hook. Add 2 tablespoons of the yogurt, the oil and the egg white. Mix at medium speed, adding a little warm water if necessary to make a soft pliable dough. Continue to knead the dough at medium speed for 3 minutes, scraping down the sides of the mixer bowl as needed.
  • Spray a large bowl with nonstick spray; put the dough in the bowl. Cover loosely with plastic wrap and set aside in a warm spot for about 2-3 hours.
  • Spray the grill rack with nonstick spray. Deflate the naan dough, knead briefly and divide it into 12 equal pieces. Pull each piece of dough into a 6" long teardrop shape. Grill the dough 5" from the heat until browned and slightly puffy, about 2 minutes per side. Serve warm.


  • Source:
  • "Great Cooking Every Day"
  • SERVINGS: 12
  • SOURCE: Culinary Institute of America