Butter Naan with Garlic and Cilantro
Cook along on the interactive map
Ingredients 🧂🥕
- Strong White Flour500 g
- Yogurt250 g
- Dry Yeast7 g
- Sugar4 g
- Baking Powder8 g
- Sunflower Oil30 ml
- Butter50 g
- Garlic0.2 pcs
- Coriander fresh2 g
Instructions 👩🍳
Step-by-step:
- Make the naan dough: Mix yeast, sugar and water. Combine with flour, baking powder, yoghurt and sunflower oil, then knead until the dough is supple. Find the exact details in the illustrated recipe.
- Let the dough rise: Cover the dough and leave it until visibly expanded and airy. Divide and shape into even flatbreads without pressing out all the air.
- Prepare the butter finish: Finely chop the garlic and coriander. Melt the butter and stir in the garlic.
- Cook the flatbreads: Cook in a preheated frying pan, turning to brown both sides. Check that the centres are baked through rather than judging by the browned spots alone.
- Finish and serve: Brush with garlic butter and scatter over the coriander. Stack the naan, cover to keep soft and serve fresh.
Butter Naan with Garlic and Fresh Cilantro
Warm bread, garlic butter, and a bowl of curry to dip into: butter naan belongs in the middle of the table. Tear off a soft piece, scoop up some sauce, and enjoy the little browned spots from the pan. Fresh cilantro adds a lovely finish.
A soft dough is worth the wait
Yogurt gives the dough a gentle tang, and sunflower oil helps keep it tender. This recipe uses both dry yeast and baking powder. The baking powder adds lift, but the yeast dough still needs to rise until visibly fuller and airy. Keep it covered so the surface stays soft.
Brown outside, baked through inside
Evenly shaped flatbreads cook more evenly than ones with a thick ridge in the middle. If the outside darkens before the center is done, lower the pan heat. Check the middle of a naan: the crumb should be set, without a sticky layer of raw dough. Do not taste raw dough, and wash flour-covered hands and utensils before handling cooked bread.
Wash the cilantro before chopping. Keep prepared garlic butter refrigerated until needed. Refrigerate leftovers promptly and reheat them until hot throughout, reaching 165°F (74°C).
Let a stubborn piece of dough relax
If a portion keeps springing back, cover it and give it a little more rest before shaping again. Use only enough flour to stop it sticking. Working in lots of extra flour can turn a soft dough into a dry one.
Optional: parsley or a little chili
If cilantro is not your favorite, parsley makes a mild alternative. A little chili in the finishing butter adds heat. Either way, brush the butter onto the cooked naan while it is warm so it spreads easily.
Bring it to the table warm
Stack the cooked breads under a clean cloth while you finish the batch. They are lovely with curry, dal, or a chilled yogurt dip. For a filled version, try cheese naan with mozzarella and young Gouda.
Save a few pieces for another meal
Wrap promptly cooled leftovers well and keep them in the refrigerator. Reheat only what you plan to eat, using gentle, controlled heat so the edges do not dry out before the middle is hot. Keep the garlic butter separate if you have not used it yet.
Frequently asked questions
Can baking powder replace the yeast here?
No direct swap is intended. Both are part of this dough, and it still needs its rise.
Why is my naan dry?
Too much extra flour during shaping or prolonged cooking can dry it out. Aim for a soft dough and adjust the heat as the breads cook.
Do brown spots mean it is ready?
Not by themselves. Check that the center is baked through too; a dark surface can hide raw dough.
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