Save This soft and pillowy garlic naan incorporates fresh cilantro for a fragrant twist. A dough made from flour, yogurt, and yeast rises to create tender bread cooked in a hot skillet. Brushed with melted butter and topped with minced garlic and chopped cilantro, it pairs beautifully with a variety of dishes or can be enjoyed warm on its own. Preparation includes kneading, rising, and skillet cooking to achieve golden, bubbly bread with a savory finish. Vegan adaptations are simple with plant-based substitutes.
The first time I made garlic naan bread with cilantro, I never imagined how such a simple dough could turn into something so soft and pillowy. It quickly became my go-to side for any curry night, filling my kitchen with irresistible warmth and garlicky scents.
I still remember the evening when sudden guests appeared and I whipped up this naan in no time. Watching their eyes light up after the first bite made me realize I had truly nailed it.
Ingredients
- All-purpose flour: I always use this for its perfect balance of structure and tenderness, making the naan soft but sturdy.
- Instant yeast: Chosen for quick rising and easy handling without proofing.
- Warm milk: Helps activate yeast gently; avoid hot milk to not kill the yeast.
- Plain yogurt: Adds a subtle tang and extra softness to the dough.
- Vegetable oil: Keeps the dough moist and improves texture without overpowering flavors.
- Large egg: Gives richness and tenderness, but can be omitted for vegan variations.
- Unsalted butter: Brushed melted butter enhances flavor and keeps the naan moist.
- Fresh garlic: Finely minced to infuse every bite with punchy, fresh flavor.
- Fresh cilantro: Adds a bright, herbal finish that balances the richness.
Instructions
- Get Everything Ready:
- Gather all your ingredients so nothing slows you down. The smell of warm milk and fresh garlic fills the air, setting the stage for something delicious.
- Mix the Dough:
- Combine dry ingredients first; the yeast and flour dance together under the surface. Slowly whisk wet ingredients and add them to the dry, feeling the mixture transform into sticky dough.
- Knead and Rise:
- Knead on a floured surface until smooth and elastic, like soft dough with a little resistance. Place in an oiled bowl, cover, and feel the excitement as it doubles in size within an hour.
- Shape Your Naan:
- Divide dough into eight parts and roll each into oval or tear shapes, about a quarter inch thick—the perfect thickness to puff up with bubbles.
- Cook on a Hot Skillet:
- Heat your cast-iron pan until very hot. Place naan in the dry pan and watch bubbles form; flip quickly to catch those golden brown spots that signal perfection.
- Finish with Garlic Butter and Cilantro:
- Brush immediately with melted butter, sprinkle minced garlic and chopped cilantro, infusing warmth and freshness just before serving warm.
Save This bread has become more than just a recipe; it’s a comfort on cold evenings and the star of celebrations when family gathers around the table, breaking bread and sharing stories.
Serving Ideas That Clicked
I’ve loved pairing this naan with spicy curries, but lately I also use it as a wrap for grilled veggies or as a base for quick pizzas. It’s versatile enough to suit many moods.
A Time This Recipe Saved the Day
Once I was running late for a dinner party, and this recipe’s quick rise and cook time meant homemade naan on the table with barely any stress. Guests thought I had ordered in!
Keeping It Fresh
Store leftover naan wrapped tightly; to refresh, warm on a skillet or in the oven to bring back softness and that irresistible garlic scent.
- Don’t forget to wrap tightly to prevent drying out.
- If you want to freeze, separate with parchment paper to avoid sticking.
- Reheat gently to keep that fresh-baked texture.
Save Thanks for stopping by this little kitchen chat. May your naan be warm and your gatherings full of joy!
