Easy grilled naan-style flatbread from The Food Lab: Better Home Cooking Through Science (page 517) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled merguez with yogurt, mint, and Moroccan salad; Pan-roasted merguez with yogurt, mint, and Moroccan salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on January 01, 2022

    I also had to add some extra yogurt to my dough and the 1st rise was certainly went beyond 2 hours. I moved the pan to a different room for the 2nd rise and ultimately cooked these in a dry cast iron skillet. We used used them as a base for a beautiful roasted veggie & sausage mixture and they certainly did the job. I do think I've made better yogurt based flatbreads so may not repeat this one.

  • anya_sf on September 26, 2021

    Although I added a little extra liquid to the dough (I used yogurt initially), it may have been drier than it should have been. I wasn't able to roll out the pieces nearly as large as 10"x6" - more like 7"x4". My gas grill was misbehaving and the first (test) bread got too charred. After turning down the heat, the next batch was pretty good, but the final batch was overly pale. Only about half the melted butter was needed for brushing. I also sprinkled the breads generously with flaky sea salt as they were rather bland otherwise. I would try this recipe again using a grill pan.

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