There’s nothing quite like warm, freshly baked naan straight from the oven — soft and chewy in the center with golden, blistered edges. This cilantro and garlic naan is infused with aromatic garlic, fresh herbs, and just a touch of sweetness, making it the perfect side for curries, soups, grilled meats, or even as a base for flatbread pizzas.
Best of all, this recipe is easy to make at home and doesn’t require a tandoor. A hot oven and quick broil give you that classic naan texture and char.
Why You’ll Love This Naan Recipe
- Soft, pillowy interior with crisp edges
- Made with simple pantry ingredients
- No special equipment needed
- Perfect for Indian, Middle Eastern, or Mediterranean meals
- Freezer-friendly and great for meal prep
Cilantro & Garlic Naan
Ingredients (Makes 3 Naan)
- 2½ cups white bread flour, plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon ground coriander (cilantro seed)
- 1 garlic clove, very finely minced
- 1 teaspoon active dry yeast
- 1 tablespoon honey
- ¾ cup lukewarm water
- 4 tablespoons plain yogurt
- 1 tablespoon vegetable oil, plus extra for brushing
- 1 teaspoon black onion seeds (nigella seeds)
- 1 tablespoon chopped fresh cilantro
Instructions
1. Make the Dough
In a large bowl, sift together the flour, salt, and ground coriander. Stir in the garlic and yeast. Make a well in the center and add the honey, lukewarm water, yogurt, and oil.
Mix with a wooden spoon until the dough starts to come together, then knead by hand until it pulls away from the bowl. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
2. First Rise
Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1–2 hours, or until doubled in size.
3. Shape the Naan
Preheat the oven to 475°F (240°C) and place three baking sheets inside to heat. Preheat the broiler as well.
Punch down the dough and divide into 3 equal pieces. Shape each into a ball. Keep two covered while working with one.
Roll each piece into a teardrop or oval shape about ⅜ inch thick. Cover lightly while you roll the remaining pieces.
4. Bake
Carefully place the naan onto the hot baking sheets. Sprinkle with black onion seeds and chopped cilantro.
Bake for 5 minutes, or until puffed and lightly golden.
5. Broil & Finish
Transfer the naan to a broiler pan, brush lightly with oil, and broil for 2–3 minutes until blistered and lightly charred.
Serve warm.
Tips for Perfect Naan
- Use bread flour for extra chewiness
- Dough should be soft, not sticky — add flour sparingly
- Don’t skip preheating the baking sheets; it mimics a tandoor
- Watch closely under the broiler — naan browns fast
Serving Ideas
- With butter chicken, tikka masala, or lentil dal
- Alongside soups or stews
- Brushed with garlic butter and served as an appetizer
- Used as a wrap or flatbread sandwich
Storage & Freezing
- Store cooled naan in an airtight container for up to 2 days
- Freeze for up to 2 months; reheat in oven or skillet
Cilantro & Garlic Naan
- Total Time: 0 hours
- Yield: 3 Naan 1x
Description
Soft, chewy homemade cilantro and garlic naan made with yogurt and honey for incredible flavor and texture. This easy naan recipe bakes up golden and fluffy without a tandoor and pairs perfectly with curries, soups, and cozy dinners.
Ingredients
-
2½ cups white bread flour, plus extra for dusting
-
1 teaspoon salt
-
1 tablespoon ground coriander
-
1 garlic clove, very finely minced
-
1 teaspoon active dry yeast
-
1 tablespoon honey
-
¾ cup lukewarm water
-
4 tablespoons plain yogurt
-
1 tablespoon vegetable oil, plus extra for brushing
-
1 teaspoon black onion seeds (nigella seeds)
-
1 tablespoon chopped fresh cilantro
Instructions
-
In a large bowl, sift together the flour, salt, and ground coriander. Stir in the garlic and yeast.
-
Make a well in the center and add the honey, lukewarm water, yogurt, and oil. Stir until a soft dough forms.
-
Knead the dough by hand for about 10 minutes, until smooth and elastic.
-
Lightly oil a bowl, add the dough, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
-
Preheat the oven to 475°F (240°C). Place baking sheets in the oven to heat and preheat the broiler.
-
Punch down the dough and divide into 3 pieces. Shape into balls and cover while working.
-
Roll each piece into a teardrop or oval shape about ⅜-inch thick.
-
Place naan on hot baking sheets, sprinkle with onion seeds and cilantro, and bake for 5 minutes until puffed.
-
Transfer to the broiler, brush lightly with oil, and broil for 2–3 minutes until blistered and lightly charred.
-
Serve warm.
Notes
-
Bread flour creates a chewier, more authentic naan texture
-
Preheating the baking sheets helps mimic a tandoor-style bake
-
Watch closely under the broiler to prevent burning
- Prep Time: 20 MIS
- Rise Time: 1-2 HOURS
- Cook Time: 10 MINS
- Category: Bread
- Method: BAKING
- Cuisine: Indian Inspired
Frequently Asked Questions
Can I make naan without a tandoor?
Yes! This recipe is designed for a regular home oven. Preheating your baking sheets and finishing the naan under the broiler creates the high heat needed for puffed, lightly charred naan without a tandoor.
Can I make this naan ahead of time?
Yes. You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let the dough come to room temperature before shaping and baking.
Can I freeze naan?
Absolutely. Allow the naan to cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Reheat in the oven, toaster oven, or skillet until warmed through.
What can I substitute for yogurt?
Plain Greek yogurt works best, but regular plain yogurt is also fine. In a pinch, sour cream thinned with a little milk can be used as a substitute.
Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly less chewy. Bread flour gives naan its classic soft and elastic texture, but all-purpose flour will still produce good results.
Why is my naan not puffing?
This is usually caused by dough that hasn’t risen enough or an oven that isn’t hot enough. Make sure the dough doubles in size and that your baking sheets are fully preheated before baking.
Can I cook naan on the stovetop instead?
Yes. Heat a cast-iron skillet over medium-high heat and cook the naan for 1–2 minutes per side until puffed and charred. Brush with oil or butter after cooking.
How do I add more garlic flavor?
For extra garlic naan, brush the cooked naan with melted butter mixed with freshly minced garlic before serving.
What should I serve naan with?
Naan pairs well with curries, lentils, soups, stews, grilled meats, or as a base for flatbread pizzas and wraps.
Is this naan recipe vegan?
As written, this recipe is vegetarian but not vegan due to the yogurt and honey. You can substitute plant-based yogurt and maple syrup to make it vegan-friendly.
Final Thoughts
This homemade cilantro and garlic naan is one of those recipes that instantly elevates any meal. Soft, flavorful, and incredibly satisfying, it’s the kind of bread you’ll want to make again and again — especially once you realize how easy it is.
If you love baking bread at home, be sure to explore more flatbreads and yeast recipes here on First Home Love Life.
