Garlic Naan Recipe – Easy Indian Flatbread with Cilantro

Last Updated on 2 months by Neha Deshmukh

Garlic Naan Recipe – Easy Indian Flatbread With Cilantro

Hey everyone! If you’ve ever been to an Indian restaurant and fallen completely in love with that warm, fluffy, garlicky naan bread, you’re in the right place. I remember the first time I tried to make naan at home – it was a bit of a disaster! But trust me, with this recipe, you’ll be enjoying restaurant-quality naan in your own kitchen in no time. It’s easier than you think, and the smell alone is worth the effort.

Why You’ll Love This Recipe

This garlic naan is seriously good. It’s soft, chewy, and bursting with flavor from the garlic and fresh cilantro. Plus, it’s surprisingly simple to make, even if you’ve never worked with dough before. It’s the perfect accompaniment to your favorite Indian curries, or honestly, just enjoyed on its own with a little extra butter. You’ll be making this again and again, I promise!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious naan breads:

• 2 cups (240g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 1 teaspoon (6g) kosher salt
• ¾ cup (177ml) plain yogurt
• ½ cup (120ml) water (plus more if needed)
• 1 tablespoon (15ml) oil
• 8 garlic cloves, minced
• ½ cup (packed) finely chopped cilantro
• 2 tablespoons (30g) butter, for brushing

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Yogurt: I recommend using plain, full-fat yogurt for the best texture. It adds a lovely tang and helps create that soft, chewy naan. Greek yogurt works in a pinch, but you might need to add a tablespoon or two of water to loosen the dough.
• Flour: All-purpose flour is perfect for this recipe. You can experiment with atta flour (whole wheat flour) for a slightly nuttier flavor, but you might need to adjust the water amount.
• Garlic: Don’t be shy with the garlic! I love garlic, so I sometimes use even more. Indian garlic tends to be a bit milder than some varieties, so adjust to your preference.
• Cilantro: Fresh cilantro is a must! It adds such a bright, fresh flavor. Make sure it’s nicely chopped – you want little bursts of cilantro goodness in every bite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the flour, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, add the yogurt, oil, and water. Start mixing with a spoon or your hands until a shaggy dough forms.
3. Turn the dough out onto a lightly oiled surface and knead for about 5-7 minutes, until it’s smooth and elastic. If the dough is too dry, add a little more water, a tablespoon at a time.
4. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for at least 10 minutes. This allows the gluten to relax, making the naan easier to roll out.
5. Divide the dough into 6 equal pieces. Roll each piece into an oval shape, about 6-7 inches long and ¼ inch thick. Don’t worry about making them perfect – rustic is beautiful!
6. Sprinkle the rolled-out naan with minced garlic and chopped cilantro. Gently press the garlic and cilantro into the dough so it sticks.
7. Heat a skillet (cast iron is ideal!) over medium-high heat. Cook each naan for 2-3 minutes per side, until golden brown and bubbly. You might see some dark spots – that’s good! It means it’s getting nicely charred.
8. Brush the cooked naan with melted butter or oil. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect naan:

• Hot Skillet is Key: A hot skillet is essential for getting that nice char and puff.
• Don’t Overwork the Dough: Overkneading can make the naan tough.
• Resting Time Matters: Don’t skip the resting time! It really does make a difference in the texture.
• A little water spray: If your naan isn’t puffing up, lightly spray the skillet with water before placing the naan on it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Naan: Substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works well, but it will impart a slight coconut flavor.
• Gluten-Free Naan: Use a gluten-free all-purpose flour blend. You might need to experiment with the water amount to get the right consistency.
• Spice Level: Add a pinch of red chili flakes to the dough for a little heat. My friend, Priya, loves to add a dash of Kashmiri chili powder for color and mild spice.
• Festival Adaptations: During Eid or Diwali, I sometimes add a sprinkle of nigella seeds (kalonji) to the naan for extra flavor and a festive touch.

Serving Suggestions

Garlic naan is amazing with so many things! Here are a few of my favorites:

• Butter Chicken
• Saag Paneer
• Chana Masala
• Dal Makhani
• Or simply with a bowl of yogurt and a sprinkle of chaat masala!

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a skillet or microwave before serving. You can also freeze naan for up to 2 months.

FAQs

Got questions? I’ve got answers!

• Can I make the dough ahead of time? Absolutely! You can make the dough up to 24 hours in advance. Just store it in the refrigerator and let it come to room temperature before rolling it out.
• What kind of yogurt is best for naan? Plain, full-fat yogurt is ideal. It adds the best flavor and texture.
• How do I get the naan to puff up? Make sure your skillet is hot enough, and don’t overcrowd it. A little water spray can also help!
• Can I cook naan on a grill? Yes! Grill the naan over medium heat for 2-3 minutes per side.
• What can I serve with garlic naan besides curry? So many things! Try it with soups, stews, or even as a wrap for your favorite fillings.