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No. 0384 Indian Free recipe

Garlic Naan with Chopped Cilantro

Soft, pillowy naan puffs and chars in a scorching skillet, then gets brushed with garlic butter and showered with chopped cilantro. Yogurt in the dough keeps it tender and slightly tangy. Tear it warm to scoop up curries and dals, or cut into halves to share alongside grilled kebabs.

4.4 from 242 cooks

Two halves of garlic naan with browned blisters and chopped cilantro on a square plate
Photo: Alberta Studios on Pexels
Prep
20 min
Cook
15 min
Total
35 min
Serves
6
Level
Medium
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Method 7 steps

  1. Combine the flour, yeast, sugar and salt, then add the yogurt, water and 1 tbsp melted butter and knead 6 minutes into a soft, slightly tacky dough.

  2. Cover and let rise in a warm place for 1 1/2 hours until doubled.

  3. Stir the minced garlic into the remaining melted butter and set aside.

  4. Divide the dough into 6 balls and roll each into an oval about 1/4 inch thick.

  5. Heat a cast iron skillet over high heat until smoking, lay in a naan and cook 1 to 2 minutes until large bubbles form and the underside is spotted dark brown.

  6. Flip and cook 1 minute more, then brush generously with garlic butter and sprinkle with cilantro.

  7. Keep warm wrapped in a towel while cooking the rest, and cut in half to serve.

Tap a step to mark it done.

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