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Blackstone Naan Bread

Name: Blackstone Naan Bread Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 120 min
Ingredients: 2 ¼ tsp active dry yeast (1 packet); 1 cup warm water (about 110°F); 1 tablespoon granulated sugar; 3 cups all-purpose flour; 1 ½ teaspoons salt; ¼ cup plain Greek yogurt; 1 large egg (room temperature); 2 tablespoons olive oil (plus more for the griddle); ¼ cup butter (melted); 2 cloves garlic (minced); 1 tablespoon fresh parsley (chopped)

Author: Laurie Fleming
Published: July 11, 2023

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Soft, pillowy Blackstone naan bread with golden, blistered edges — made right on your griddle, no tandoor required. This easy yeast dough comes together with pantry staples, cooks in about three minutes a side, and works two ways: brushed with garlic butter for savory meals, or dusted with cinnamon sugar for a sweet treat.

Freshly cooked Blackstone Naan, golden brown and soft, served hot off the griddle

If you’ve ever wanted warm, fresh naan to scoop up curry or wrap around grilled meats, the Blackstone makes it almost effortless. The big, even cooking surface lets you cook several pieces at once, and the high heat gives you those signature charred bubbles you usually only get from a restaurant tandoor.

Golden brown Blackstone Naan, soft and fluffy, freshly cooked on the griddle

Why You’ll Love This Recipe

No tandoor, no oven. The Blackstone’s high, even heat does all the work — you get blistered, bubbly naan in minutes.
Simple pantry ingredients. Flour, yeast, yogurt, an egg, and a little sugar. That’s basically it.
Cook a whole batch at once. The big griddle surface means you’re not standing there one piece at a time.
Sweet or savory. Finish with garlic butter and herbs, or honey and cinnamon sugar.
Freezer-friendly. Make a double batch and stash some for later.

What Is Naan Bread?

Naan is a soft, leavened flatbread popular across South and Central Asia, traditionally baked against the wall of a blazing-hot clay tandoor oven. The yogurt and egg in the dough keep it tender and pillowy, while the intense heat gives it those charred, bubbly spots. A Blackstone griddle is a great stand-in: it gets hot enough to mimic that quick, high-heat cook so you get tender naan with crisp, golden edges at home.

Freshly made Blackstone Naan, golden brown and soft, cooked on a griddle and ready to serve

Ingredients You’ll Need

(Full measurements are in the recipe card below.)

Ingredients Needed For Blackstone Griddle Naan Bread on kitchen table.

All-purpose flour – the base of the dough. Bread flour works too for a slightly chewier bite.
Active dry yeast – gives the naan its lift and soft texture.
Warm water – about 110°F to wake up the yeast without killing it.
Sugar – feeds the yeast and lightly sweetens the dough.
Plain Greek yogurt – the secret to tender, pillowy naan.
Egg – adds richness and structure.
Salt – for flavor.
Olive or vegetable oil – a little in the dough and a little on the griddle.
Butter, garlic & parsley – for an optional savory garlic-butter finish.

How to Make Blackstone Naan Bread

Flour, salt, sugar, eggs, milk, yogurt, olive oil, and yeast being mixed in a large bowl to form a dough for naan

Step 1 – Activate the yeast. In a large bowl, stir together the warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.

Dough placed in a greased bowl, covered with plastic wrap and a kitchen towel, resting in a warm spot to rise and double in size

Step 2 – Mix the dough. In a separate large bowl, whisk together the flour and salt. Make a well in the center, add the egg and Greek yogurt, then pour in the yeast mixture and the oil. Mix until a shaggy dough forms, then knead for a few minutes until smooth.

Dough divided into 8 portions, flattened with a rolling pin, brushed with olive oil, and set to rise on a plate covered with plastic wrap or a kitchen towel

Step 3 – First rise. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled, about 1 hour.

Step 4 – Shape and second rise. Divide the dough into 8 equal balls. Set them on an oiled baking sheet, cover, and let rest 20–30 minutes.

Blackstone griddle preheated and oiled, with naan dough cooking until golden brown on both sides

Step 5 – Roll out. On a floured surface, roll each ball into an oval about ⅛ inch thick.

Step 6 – Preheat the griddle. Heat your Blackstone to medium-high (about 375–400°F) and spread a thin layer of oil across the surface.

Step 7 – Cook. Lay the naan on the hot griddle and cook 2–3 minutes per side, until puffed with golden, blistered spots. Repeat with the rest.

Preheated and oiled Blackstone griddle with naan dough cooking until golden brown on both sides.

Step 8 – Finish and serve. Brush warm with garlic butter (or your sweet topping of choice) and serve right away.

Sweet or Savory: Two Ways to Finish

One dough, two completely different snacks:

Savory: Brush with melted garlic butter and a sprinkle of fresh parsley or cilantro. Add minced garlic right into the dough for true garlic naan, or press grated cheese into the center before cooking for cheesy naan.
Sweet: Brush with melted butter and dust with cinnamon sugar, drizzle with honey, or finish with a little powdered sugar for a dessert-style flatbread.

Freshly cooked Blackstone Naan on the griddle, golden brown and soft, ready to serve

Expert Tips

Get the water temperature right. Around 110°F activates the yeast; much hotter will kill it and your dough won’t rise.
Don’t skip the second rise. That short rest after shaping is what makes the naan light and airy.
Preheat fully. A properly hot griddle is what gives you the bubbles and char. If the naan just sits there pale, it isn’t hot enough.
Roll evenly. An even ⅛-inch thickness cooks uniformly and puffs better.
Keep them warm. Stack cooked naan under a clean kitchen towel so they stay soft while you finish the batch.

What to Serve With Blackstone Naan

Naan is endlessly versatile. Serve it alongside curries like chicken tikka masala or lentil dahl to soak up the sauce, or use it to wrap grilled chicken or lamb kebabs. For lighter pairings, serve it with hummus, tzatziki, or baba ganoush, and round out the meal with basmati rice or a crisp cucumber salad.

Freshly cooked Blackstone Naan on the griddle, golden brown with soft, pillowy texture, ready to serve

Storage, Freezing & Reheating

Store: Cool completely, then keep in an airtight container at room temperature up to 2 days, or refrigerate up to 1 week.
Freeze: Wrap each naan and freeze up to 3 months, with parchment between pieces.
Reheat: Warm on the griddle 1–2 minutes per side, or microwave 20–30 seconds.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes. All-purpose gives soft, fluffy naan. Bread flour makes it a touch chewier — both work.

Can I make this without a Blackstone? Absolutely. A hot cast-iron skillet over medium-high heat gives a very similar result.

Why didn’t my dough rise? Usually the yeast. Check that it’s fresh and that your water was warm (not hot), and let the dough rise somewhere warm.

Can I make the dough ahead? Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping and cooking.

How do I know when the naan is done? Both sides should be golden with blistered spots, and the center should spring back when pressed instead of feeling doughy.

Freshly made Blackstone Naan served with curry and dips

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