Lifestyle Blog

Grilled Naan with Herbs and Feta


A perfect bread for summer dips filled with your choice of cheese and fresh herbs. Finish it off on the grill for a healthier alternative and wow guests at your next BBQ.


  • 1 ½ cups plus 2 Tbsp. unbleached flour for dusting
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1 ½ tsp. salt
  • 1 tsp. sugar
  • 1 egg white
  • ¼ cup plain nonfat yogurt
  • 2 Tbsp. olive or canola oil
  • ¾ cup lukewarm water
  • Organic olive oil spray


  • ½ cup cilantro
  • ¼ cup mint
  • 2 Tbsp. blanched almonds
  • 1 ½ tsp. garlic, finely chopped
  • 1 ½ tsp. ginger, finely chopped
  • 1 ½ tsp. olive oil
  • 1 Tbsp. broth (chicken or vegetable)
  • ½ tsp. sea salt
  • ¼ cup feta cheese, crumbled


  1. In large bowl, combine flours, baking powder, salt, and sugar.
  2. In a small bowl, whisk egg white and yogurt. Add oil; whisk well.
  3. Pour egg mixture into dry ingredients; combine with fork. Slowly add lukewarm water until soft, sticky dough is formed (you may not need all ¾ cup). Lightly dust work surface with flour and knead until dough is soft and pliable.
  4. Line baking sheet with parchment, sprinkle lightly with flour. Divide dough into 5 pieces, form balls, and arrange on baking sheet. Mist dough lightly with olive oil spray, cover with plastic and let rest 1-2 hours before shaping.
  5. For the filling: Combine all filling ingredients except for cheese in food processor. Pulse until
    finely chopped. Transfer to small bowl and add cheese, stirring with fork.
  6. For the bread: Roll rested dough out on lightly floured surface to 5-inch diameter. Spread 1 Tbsp. herb-cheese filling in middle of circle. Fold over and pinch tightly. Lightly roll each packet and place on parchment lined baking sheet.
  7. Preheat lightly oiled grill to medium heat. Place dough on grill, close lid and cook for 2-3 minutes until puffy. Turn over; cook for 3 minutes. Serve warm.