There’s nothing quite like the aroma of freshly made Garlic Naan cooked on a Firehawk Ka mado Ceramic Charcoal BBQ . This recipe creates naan with a light, pillowy texture and a smoky charred finish, topped with garlic butter and a sprinkle of cumin seeds. Don’t have a Kamado BBQ? No worries—you can also cook these naans in a pan or on a regular BBQ grill.
In partnership with Firehawk
Garlic Naan
½ cup full cream milk
8g sugar
2.5g dry yeast
4g (¼ tsp) sea salt
280g bread flour, plus 1 tbsp for kneading
130g natural yoghurt
1 tsp baking powder
pinch of crushed cumin seeds
Garlic Butter:
50g melted salted butter
3 garlic cloves, finely chopped
1 tbsp finely chopped coriander
- Simmer the milk in a small saucepan over medium heat until it is lukewarm. Transfer the milk to a medium-sized mixing bowl and stir in the sugar and dry yeast. Allow the mixture to sit for 10 minutes until the yeast activates and becomes frothy.
- Add the sea salt, bread flour, yoghurt, and baking powder to the bowl. Mix until a dough forms, then lightly knead the dough in the bowl for about 3-5 minutes until it is smooth and elastic. Cover the bowl with a damp tea towel and leave it to proof in a warm spot for 1 hour, or until it has doubled in size.
- Once the dough has proofed, divide it into 8 equal pieces. Stretch each piece into an oval or round shape using your hands.
- If using a Firehawk Kamado Ceramic Charcoal BBQ , set it up with the cast iron pizza wedge attachment and ceramic deflector plates to create a pizza stone effect. Preheat the BBQ to high heat. Place the naan directly onto the hot pizza stone and cook for 1-2 minutes on one side until bubbles form and the bottom is golden and slightly charred. Flip and cook for another 1-2 minutes.
- Alternatively, you can cook the naan in a very hot pan, on a cast iron skillet, or on a regular BBQ grill. Follow the same cooking instructions, ensuring the naan has bubbles and a golden finish.
- While the naan is cooking, prepare the garlic butter by mixing the melted butter, garlic, and coriander in a small bowl.
- Once the naan is cooked, brush with the garlic butter and sprinkle with crushed cumin seeds. Serve warm with curries, grilled meats, or as a standalone snack.
- Notes: Using the Firehawk Kamado Ceramic Charcoal BBQ gives the naan an authentic smoky flavour and beautiful char marks. For a simpler setup, a hot pan or regular BBQ grill also works perfectly. Adjust the amount of garlic butter to suit your taste, and garnish with extra coriander for added freshness. Serves well with my BBQ-butter Chicken recipe.
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