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Homemade garlic naan is a delightful addition to your kitchen repertoire, combining the irresistible flavors of garlic and fresh cilantro with the soft, pillowy texture of traditional Indian bread. It’s perfect for scooping up your favorite curries or enjoying alongside a refreshing green sauce. Making naan at home is simpler than you might think, and the results are sure to impress.
Why You’ll Love This Recipe
This homemade garlic naan is not only easy to prepare, but it also elevates any meal with its fresh flavors and warm, chewy texture.
- Quick and simple: No need for a tandoor oven; you can make this on your stovetop.
- Customizable: Adjust the garlic and cilantro to suit your taste.
- Perfect pairing: Great for dipping into curries, stews, or sauces.
- Fresh ingredients: Enjoy the taste of homemade with no preservatives.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- ¾ cup warm water
- 3 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons melted butter (for brushing)
- Extra cilantro for garnish
How to Make Garlic Naan with Cilantro
- In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
- Add the yogurt and gradually pour in the warm water, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- After resting, divide the dough into 6 equal portions. Roll each piece into a ball and then flatten it into an oval shape about ¼ inch thick.
- Sprinkle minced garlic and chopped cilantro on top of each naan, pressing gently to adhere.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a naan in the skillet and cook for 1-2 minutes until bubbles form and the bottom is golden brown.
- Flip the naan and cook for an additional 1-2 minutes on the other side. Brush with melted butter after removing from the skillet.
- Repeat with the remaining naan, stacking them on a plate and covering with a cloth to keep warm.
Tips for the Best Results
- Ensure your water is warm but not hot; it should feel comfortable to the touch.
- Letting the dough rest is essential for achieving that soft texture.
- Experiment with different toppings like sesame seeds or chopped green onions for a twist.
Easy Variations
- Add spices such as cumin or chili flakes to the dough for extra flavor.
- Try incorporating other herbs like parsley or dill for a different profile.
- For a cheesy naan, place shredded cheese in the center before folding the dough over and rolling out.
What to Serve With It
- Rich butter chicken or tikka masala
- Lentil dal or chickpea curry
- Spicy paneer dishes
- A tangy yogurt sauce or raita
- Grilled vegetables with a drizzle of olive oil
Storage and Reheating
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Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, wrap in foil and freeze for up to a month. To reheat, place in a skillet over low heat for a few minutes or warm in the oven wrapped in foil until heated through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 6 naan
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- ¾ cup warm water
- 3 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons melted butter (for brushing)
- Extra cilantro for garnish
Instructions:
- In a large bowl, combine flour, baking powder, and salt. Mix well.
- Add yogurt and gradually pour in warm water, mixing until soft dough forms.
- Knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
- Divide dough into 6 portions, roll each into an oval about ¼ inch thick.
- Sprinkle garlic and cilantro on top, pressing gently.
- Heat a skillet over medium-high heat; cook naan for 1-2 minutes until golden.
- Flip and cook for another 1-2 minutes. Brush with melted butter.
- Repeat with remaining naan, stacking and covering to keep warm.
Notes: For best results, let the dough rest and experiment with toppings to customize your naan.
