This Garlic Cilantro Naan Bread recipe offers a delightful journey into the world of Indian cuisine right in your own kitchen. Experience the rich flavors of Garlic Cilantro Bread, a homemade rendition of the beloved naan, a soft and versatile Indian flatbread. No tandoori oven needed – simply fire up your stovetop and cast iron skillet.
Infused with the aromatic essence of garlic, this naan bread boasts a tantalizing aroma that will entice your senses from the moment it hits the skillet. The simplicity of the cooking process ensures that even novice home cooks can achieve delicious results.
Pair this flavorful flatbread with an array of dips and stews for a complete Indian dining experience. Whether you opt for a classic dal or a spicy curry, Garlic Cilantro Naan Bread serves as the perfect accompaniment, soaking up every last bit of sauce.
Enhance the experience by brushing the warm naan with a light coating of ghee or butter, adding a touch of richness to each bite. Don’t worry if you lack a baking stone – a trusty cast-iron skillet can easily step in to do the job. Simply preheat the skillet on the stovetop before transferring it to the oven, ensuring the perfect cooking surface for your naan.
Keep in mind that while naan baked in a conventional oven may puff up slightly differently than its tandoori-baked counterpart, the result is equally delicious. So gather your ingredients and embark on a culinary adventure with this authentic Indian recipe. Your taste buds will thank you! Really hope you enjoy this recipe!
Looking for more great garlic recipes? Check out this awesome recipe roundup for Why We Love Garlic (And You Should, Too!).
Still not what you are looking for? Try these other bread recipes: English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread.
PrintGarlic Cilantro Naan Bread
- Prep Time: :05
- Resting: 1:00
- Cook Time: :10
- Total Time: 1:15
- Yield: 6 1x
- Category: Bread
- Method: Baked
- Cuisine: Indian
Ingredients
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/3 cup warm water, about 110 degrees Farenheit
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 medium eggs, lightly beaten
- 2 tablespoons plain yogurt
- 1/4 cup ghee or vegetable oil
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, finely minced
Instructions
- In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.
- Sift the flour and salt together into a large bowl. Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and 1/4 cup ghee or oil. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed. Knead for 3 minutes.
- Oil a small bowl with the remaining 1 teaspoon ghee or oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- Place a baking stone in the bottom of the oven and preheat oven to 400ºF. Divide the dough into 6 pieces and gently roll into balls. Gently roll each ball into a 6-inch circle on a lightly floured surface.
- Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with 1/4 cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped. Gently press the cilantro and garlic into the dough so they adhere.
- Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes. You should be able to bake two naan at a time on an average size baking stone. Serve immediately.