Grilled Cilantro-Mint Naan

Grilled Cilantro-Mint Naan

Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near Seattle and now he owns Seattle’s Poppy Restaurant. Jerry’s finely tuned palate served him well in the development of an expansive herb-focused menu at the award-winning restaurant. Jerry’s version of naan, a simple flatbread from India by way of Afghanistan, was created for my book. Filled with a combination of flavor-packed herbs and richly flavored cashews, it’s wonderful! Serve as you would any bread, but because of its filling, it adds a whole new dimension to a meal.–Mary Karlin

Grilled Cilantro-Mint Naan Bread

  • Quick Glance
  • Quick Glance
  • 35 M
  • 2 H
  • Makes 10 naan
Print RecipeBuy the Wood Fired Cooking cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • For the dough
  • For the filling


Make the dough
Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment and mix together. Whisk the egg and yogurt in a bowl, then whisk in the water and oil.
Pour the liquid ingredients into the dry ingredients. Using the dough hook, knead the dough for about 5 minutes. Turn the dough out onto a floured board, form it into a ball, and divide it into 10 equal pieces. Form each piece into a ball, place on a baking sheet lined with parchment paper, cover with plastic wrap, and rest for at least 1 hour or up to 1 1/4 hours.
Prepare a medium-hot fire [450°F(225°C)] in a wood-fired grill.
Make the filling
Combine the mint, cilantro, garlic, ginger, cashews, and salt in a food processor. Process until finely chopped. Scrape down the sides, turn the machine back on, and pour in the oil. Scoop the filling into a small bowl.
On a floured board, roll a ball of dough into a 6-inch circle. Spread the center with about 2 teaspoons of the filling. Gather the edges up, pinching them together in the center, to seal in the filling. Turn the dough over and gently roll it into a 7-inch circle.
Transfer to a parchment-lined baking sheet. Continue forming the dough, layering parchment in between the breads if you stack them.
Place about 3 naan directly on the grate. Cook for 1 to 2 minutes, until the breads look puffy and are lightly browned on the bottom. Turn the breads over and finish cooking the other side. Brush lightly with clarified butter. Continue to cook the remaining naan. Serve warm, whole or cut in half.
Print RecipeBuy the Wood Fired Cooking cookbook

Want it? Click it.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.

Upload a picture of your dish