Yummy Garlic-Cilantro Naan Bread. Try it with a little butter.
PrintGarlic-Cilantro Naan Bread
This is an excellent recipe for a very authentic Indian make-at-home naan, a soft Indian flatbread. This flavorful Garlic-infused naan bread, an Indian flatbread, can be made on the stove top is a cast iron skillet and served with a variety of dips and stews. Naan bread is one of my favorite Indian recipes. I’ve tried several recipes with different methods. I tried and tried until I mastered.
Looking for more great garlic recipes? Check out this awesome recipe roundup for Why We Love Garlic (And You Should, Too!).
Read more about 14 Science-Backed Health Benefits of Garlic
Still not what you are looking for? Try these other bread recipes: English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread.
- Prep Time: 5
- Cook Time: 80
- Total Time: 85
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.
Nutrition
- Serving Size: 6