Lucy M. Garlic and cilantro naan breads have been a cornerstone of Indian cuisine for centuries, gracing tables from bustling street vendors to elegant restaurants. This traditional flatbread represents the perfect marriage of aromatic garlic and fresh cilantro, creating flavors that complement any curry or dal.
The art of making naan has been passed through generations across the Indian subcontinent, with each region adding its unique touch. This authentic recipe brings the warmth of Indian cooking tradition straight to your home kitchen. Experience the joy of pulling apart fresh homemade naan and discover why this bread has captivated food lovers worldwide.
Why You’ll Love this Garlic and Cilantro Naan Bread
Why would you spend money on mediocre restaurant naan when you can pull pillowy, garlic-studded flatbreads straight from your own kitchen? This recipe transforms basic pantry staples into something that’ll make you question every takeout order you’ve ever placed.
The cilantro adds this bright, herby punch that cuts through the butter, while the garlic gets all sweet and mellow as it cooks. Plus, there’s something deeply satisfying about watching these breads puff up in the pan, creating those signature charred bubbles that make naan so irresistible. Your house will smell absolutely incredible too.
While these naan breads are perfect with curry, our Mary Berry Pancakes are incredibly versatile for breakfast, lunch, or dinner.
What Ingredients are in Garlic and Cilantro Naan Bread?
The beauty of homemade naan lies in how achievable it is with ingredients you likely already have on hand. Unlike some bread recipes that require specialty flours or hard-to-find additions, this garlic and cilantro version keeps things refreshingly simple. The combination of bread flour and fast-acting yeast creates that characteristic chewy texture, while butter and milk guarantee the finished product stays tender rather than tough.
- 2⅓ cups (300g) bread flour, plus extra for dusting
- 1 × ¼-ounce (7g) packet fast-acting dried yeast
- 2 tablespoons (30g) salted butter, melted
- 1 teaspoon salt
- 2 garlic cloves, crushed
- ¾ cup + 3 tablespoons (225ml) warm milk
- 1 small bunch of cilantro, finely chopped
- Olive oil, for brushing
The fresh elements here—crushed garlic and chopped cilantro—make all the difference between store-bought and homemade. Don’t be tempted to use garlic powder or dried cilantro; the fresh versions release moisture and flavor as the bread cooks, creating those aromatic pockets throughout. The warm milk is vital for activating the yeast, so make sure it’s lukewarm rather than hot, which could kill the yeast before it has a chance to work its magic. If you can’t find bread flour, all-purpose will work in a pinch, though your naan might be slightly less chewy.
How to Make this Garlic and Cilantro Naan Bread
- Begin by combining 2⅓ cups (300g) bread flour, 1 × ¼-ounce (7g) packet fast-acting dried yeast, 2 tbsps (30g) salted butter (melted), and 1 tsp salt in a large bowl. Stir the 2 crushed garlic cloves into ¾ cup + 3 tbsps (225ml) warm milk, then pour this mixture into the dry ingredients.
- Mix everything together until a dough forms. Turn the dough out onto a floured surface and knead for 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough into an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1½ hours until it has doubled in size.
- Once the dough has risen, preheat your broiler and lightly grease a baking sheet. Turn the dough out onto your work surface and knead the 1 small bunch of finely chopped cilantro into it.
- Divide the dough into 6 equal pieces and roll each piece into a hand-sized teardrop shape, which is the characteristic shape of traditional naan bread.
- Place three naans on the prepared baking sheet and brush them generously with olive oil. Broil them for 2–4 minutes per side until they achieve a golden-brown color.
- Remove the first batch and repeat the broiling process with the remaining three naans. The naans should puff slightly and develop charred spots during cooking, indicating they’re properly cooked and ready to serve.
Garlic and Cilantro Naan Breads
Ingredients
Method
- Begin by combining 2⅓ cups (300g) bread flour, 1 × ¼-ounce (7g) packet fast-acting dried yeast, 2 tbsps (30g) salted butter (melted), and 1 tsp salt in a large bowl. Stir the 2 crushed garlic cloves into ¾ cup + 3 tbsps (225ml) warm milk, then pour this mixture into the dry ingredients.
- Mix everything together until a dough forms. Turn the dough out onto a floured surface and knead for 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough into an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1½ hours until it has doubled in size.
- Once the dough has risen, preheat your broiler and lightly grease a baking sheet. Turn the dough out onto your work surface and knead the 1 small bunch of finely chopped cilantro into it.
- Divide the dough into 6 equal pieces and roll each piece into a hand-sized teardrop shape, which is the characteristic shape of traditional naan bread.
- Place three naans on the prepared baking sheet and brush them generously with olive oil. Broil them for 2–4 minutes per side until they achieve a golden-brown color.
- Remove the first batch and repeat the broiling process with the remaining three naans. The naans should puff slightly and develop charred spots during cooking, indicating they’re properly cooked and ready to serve.
Notes
Why Does My Naan Bread Not Puff Up During Cooking?
Garlic and cilantro naan breads fail to puff when the dough isn’t rolled to the correct thickness. Naan should be about 5-6mm thick, thin enough to heat quickly but thick enough to create steam pockets. If your naan bread is too thin, it cooks through before steam can build up inside. Too thick, and the heat can’t penetrate fast enough to create that signature bubble and puff. Insufficient heat is the most common culprit for flat garlic naan. Your cooking surface, whether a skillet, griddle, or oven, must be extremely hot before adding the dough. A properly heated pan creates instant steam inside the naan bread, causing it to balloon beautifully. Preheat your pan for at least 5 minutes on high heat for best puffing results. Under-proved dough also prevents garlic and cilantro naan from puffing properly. The yeast needs adequate time to create gas bubbles within the dough structure. If you rush the rising process, your naan bread lacks the internal air pockets necessary for dramatic puffing. Additionally, pressing or flipping the naan too early releases the steam before puffing occurs. Wait until you see bubbles forming on the surface before flipping your garlic naan for optimal texture and appearance.Why Does My Naan Bread Not Puff Up During Cooking?
Garlic and cilantro naan breads fail to puff when the dough isn’t rolled to the correct thickness. Naan should be about 5-6mm thick, thin enough to heat quickly but thick enough to create steam pockets. If your naan bread is too thin, it cooks through before steam can build up inside. Too thick, and the heat can’t penetrate fast enough to create that signature bubble and puff.
Insufficient heat is the most common culprit for flat garlic naan. Your cooking surface, whether a skillet, griddle, or oven, must be extremely hot before adding the dough. A properly heated pan creates instant steam inside the naan bread, causing it to balloon beautifully. Preheat your pan for at least 5 minutes on high heat for best puffing results.
Under-proved dough also prevents garlic and cilantro naan from puffing properly. The yeast needs adequate time to create gas bubbles within the dough structure. If you rush the rising process, your naan bread lacks the internal air pockets necessary for dramatic puffing. Additionally, pressing or flipping the naan too early releases the steam before puffing occurs. Wait until you see bubbles forming on the surface before flipping your garlic naan for optimal texture and appearance.
Garlic and Cilantro Naan Bread Substitutions and Variations
What happens when you don’t have every ingredient on hand, or you want to mix things up a bit? I’ve got you covered. Swap cilantro for parsley, basil, or even skip the herbs entirely for plain garlic naan. No bread flour? All-purpose works fine, though you’ll get slightly less chew. Greek yogurt can replace half the milk for tangier, softer naan. Want it spicy? Mix red pepper flakes into the garlic butter. Vegan? Use plant-based milk and butter. You can even throw in grated cheese between layers for stuffed naan, because why not make it more indulgent?
What to Serve with Garlic and Cilantro Naan Bread
I’m a huge fan of pairing it with any curry—butter chicken, tikka masala, even a simple dal. The bread becomes your edible spoon, which means fewer dishes and more flavor. Hummus works beautifully too, or try it alongside grilled meats where you can use it to wrap up kebabs with yogurt sauce. Really, anything saucy benefits from having this around.
Final Thoughts
Once you’ve got this recipe down, you’ll probably find yourself making naan more often than you buy it, and honestly, that’s when you know you’ve won at home cooking. There’s something satisfying about pulling warm, garlicky bread from a hot skillet, knowing you made it with your own hands. The cilantro adds brightness, the garlic brings depth, and that buttery brushed top? Pure comfort. I can’t imagine going back to store-bought now. This recipe proves that impressive bread doesn’t need fancy equipment or professional skills, just a little patience and willingness to get flour everywhere.
