Jump to content

Naan Bread on the Blackstone Oven

Recommended Posts

Naan Bread on the Blackstone Oven

Got the hankering today for some naan bread on the Blackstone.  Used a yogurt based naan recipe off the web and included minced garlic and chopped cilantro as some toppings rolled into the flattened rounds.  Cooked on the Blackstone Patio Oven at between 650 and 700 degrees for about 1 ½  minutes.

The wood pizza peel worked well to load the naan rounds in sequence with up to three at a time on the rotating stone.   I may have left a few in a bit too long and got them crisper than they should have been learning the cooking times.  But they were still good eats.   Next time out I might raise the temperature to over 800  – we shall see how that works.  Not a bad result at all for first time baking naan on the Blackstone.

The bread was brushed with salted melted butter after baking.  The bread formed the base for a meal of left over New York strip steak that had been previously grilled on the Kamado as dinner earlier in the week along with sautéed red and green bell pepper, onion and seasonings.


Blackstone Naan

1-Blackstone Naan.jpg

Naan Dough Proofed and Ready

2-Naan Dough Ready.jpg

Garlic and Cilantro Topping


3-Garlic & cilantro Topping.jpg




Heating the Blackstone

5-Heating Blackstone.jpg

Rolling the Rounds - My son took over this part. after he saw my first couple of the rounds... LoL




Let’s Bake


8-Lets Bake.jpg

Baking Underway


9-Baking Underway.jpg

Hot Off the Stone


10-Hot off the Stone.jpg

A Tray of Naan Bread 


11-Naan Bread.jpg

Dinner Is Served - Steak on Naan

12-Steak Peppers & Onions on Naan.jpg

Link to comment
Share on other sites

Great looking Naan. Can you post the recipe or link to it. I'm ready to try cooking Naan for the first time and I have the Blackstone ready to go :-D


Also did you sprinkle the garlic and cilantro on top of each piece before baking or did you mix it into the dough?



Link to comment
Share on other sites

@ckreef  I actually did not save the recipe link.  Just do some web searches and find one you like - this one was yeast based and with yogurt rather than milk.   The recipe is pretty straight forward.  The garlic and cilantro were rolled into the surface after the rounds were formed.  The topped surface was cooked face up to not burn the garlic and such.  


In my Blackstone, depending on the cook, I sometimes raise the bottom cooking stone off the steel platen to have an air gap using 1/2 inch thick ceramic kiln shelf spacers to permit the cook stone surface temp and upper area stone and air temps to be about the same rather than the bottom stone being much much hotter - that is how I cooked the naan.   With this approach I think I could raise the overall cook temperature (as I noted) to better get the slightly crisp exterior yet have the soft chewy interior.  Next time we might also roll them out a bit thicker.   


Let me know your approach - always nice to compare notes as we venture into new areas.

Link to comment
Share on other sites

  • 1 month later...
On 3/11/2017 at 11:06 PM, Smokehowze said:

Naan Bread on the Blackstone Oven


Smokehowze - fantastic cook, and I love the pictures you took showing the process.   I just love naan and other flat breads.  Great job.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By Rob_grill_apprentice
      This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball.  Only change I made was use roasted garlic.   I made the Naan Dough with Poolish method.    I used a portion of Naan dough to make a Butter Chicken pizza.   Here are the pictures of the final result,   Both where very delicious.   

    • By LJS
      Hi Kamado Peeps,
      Been awhile since my last post.
      I got a great book on breads; I have always been keen on making my own loafs and pizza with success but never really nailed the authentic artisan type dough. So for father’s day I got a book and I have been having a go with great results. Oh, yeh there is an art to making good breads. I recommend this book for any enthusiasts. Flour Water Yeast Salt.
      All baked on my GAS webber.   As I get better I will challenge myself on the Kamado with some natural woods I can’t wait (wood fired home baked bread)  Also had to included the lemon meringue and poppy seed lemon cake baked on the webber 
      Keep smoking  

    • By endou_kenji
      8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped  
      peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
    • By Rob_grill_apprentice
      Semolina bread with whole-grain soaker test run was successful.   This used a Poolish and when Poolish was ripe I made the dough.   The whole grain were soaked in boiling water and kept at room temp for 4 hours,   Crumb, texture and taste very good.    For darker outside colour I should have baked at 30F hotter than I did.   I was at 400 F and should had been at 430 to 450 F.    Still happy with result based on taste this bread would make very good sandwich bread.   This is definitely a keeper recipe. 

    • By Rob_grill_apprentice
      Cracked Wheat Bread-test run successful.    This bread tastes very good.  It was made using hard white wheat artesian untreated flour, hard red spring wheat fresh ground, cracked wheat and malt syrup.  Pate Fermentee yeasted pre-ferment was made.  Cracked wheat made into soaker.  It was a 75 % hydration dough.  

  • Create New...