Garlic and Cilantro Naan Breads

Garlic and Cilantro NaanSoft, pillowy Indian flatbread infused with garlic and fresh cilantro throughout the dough. Cooked on a hot griddle until bubbly and charred, then brushed with olive oil, these naan are perfect for scooping up curries or dips.

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Prep Time 25

Cook Time 20

Rising time 1 30

Servings: 6

Course: Breakfast

Cuisine: Indian

Ingredients Method Notes

Ingredients

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

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.