Soft, slightly charred naan breads made from a yoghurt dough and grilled directly on the BBQ grate. The charcoal gives them a smoke and char that a domestic oven simply cannot replicate. This is straightforward cooking where the fire does the work, lending a depth of flavour that’s subtle but unmistakable.

The dough is simple, combining plain flour, yeast, and a touch of caster sugar to encourage rise, balanced with yoghurt and milk for tenderness. Baking powder helps keep the texture light, while a brush of garlic butter and fresh coriander after grilling adds a fresh, aromatic finish. Cooking the naan over direct heat requires attention but rewards you with those characteristic bubbles and charred spots that are integral to the experience.

This recipe is about making everyday BBQ feel natural and achievable. It’s not about fuss or showmanship, but about using seasonal ingredients and the fire’s heat to bring out the best in simple dough. Whether you’re serving these alongside smoky meats or as part of a vegetarian spread, grilled naan breads are a reliable, flavourful addition to any BBQ.