Easy Homemade Garlic and Coriander Naan

Few things beat the smell of freshly baked naan bread straight from the skillet and oven. Soft, fluffy, and dotted with golden brown spots, this garlic and coriander naan is a real treat. Whether you're serving it alongside a fragrant curry, using it to scoop up dips, or enjoying it warm with a smear of butter, this recipe will quickly become one of your go-to favorites.

 

 

Why you'll love this recipe

 

Naan is a traditional flatbread with roots in South and Central Asia, loved for its soft, pillowy texture and charred edges. Garlic naan has become one of the most popular versions, thanks to its irresistible aroma and flavor.

 

Adding fresh coriander (cilantro) takes it up a notch, giving the bread a fresh herbal kick that pairs beautifully with everything from butter chicken to vegetarian dals.

 

If you're planning a full Indian-inspired spread, this naan is the perfect companion to dishes like creamy chicken tikka masala, spiced lentil curry, or even a cooling raita. It's versatile enough to work as a side, appetizer, or even the base for quick flatbread pizzas.

 

They don't really have to be eaten only to Indian cuisines either, many South and Central Asian countries use this kind of bread. I even had it to Moroccan Butternut Squash soup the other day. You can't really go wrong with this!

 

 

Ingredients

 

The ingredients of these garlic and coriander naan matter because:

• Milk - Adds richness and helps the dough develop a tender crumb. Lukewarm milk also activates the yeast.
• Flour - Provides structure. Bread flour is ideal for chewiness, but all-purpose flour works well too.
• Sugar - Feeds the yeast and gives just a hint of sweetness to balance the garlic.
• Instant dry yeast - Helps the naan rise and develop that soft, fluffy texture.
• Salt - Enhances flavor and balances the sweetness.
• Baking powder - Adds an extra boost of lightness alongside the yeast.
• Greek yogurt - Brings tang, tenderness, and moisture to the dough.
• Garlic - The star flavor, giving these naan their signature aroma and taste.
• Coriander (cilantro) - Adds a fresh herbal punch that pairs perfectly with garlic.
• Butter - Brushed on at the end for shine and rich flavor.

 

 

Instructions

 

Heat milk: In a small saucepan, gently warm the milk until lukewarm (around 100-110 °F, 38 - 43 °C). (1)

 

Mix dry ingredients: In a large bowl, combine flour, sugar, yeast, salt, and baking powder. 

 

Add wet ingredients: Stir in the Greek yogurt, a splash of olive oil, and the lukewarm milk (2). Mix until the dough begins to come together.

 

Knead the dough: Knead by hand or with a stand mixer until smooth and slightly sticky but not wet (roughly 20 minutes in a stand mixer on high). Adjust by adding a little extra flour if too sticky or a bit more milk if too dry. (3-4)

 

 

Let dough rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1.5 to 2 hours, or until nearly doubled in size (5).

 

Divide and roll: Punch the dough to deflate it (6). Divide the dough into 8 equal portions (7). On a lightly oiled surface (use olive oil instead of flour to prevent too much flour on the dough), roll each piece out to about ⅛ inch (3 mm) thickness, leaving edges slightly thicker or thinner, depending on what you desire. Rolling the naan thinner at the edges helps them puff more dramatically in the oven (8-10).

 

 

Prepare garlic butter: Melt butter in a small pan, add the grated garlic, and cook for a couple of minutes. Stir in the chopped cilantro last, then remove from heat and set aside (12).

 

Cooking options

Option 1: Cooking on a griddle (sveletakke)

• Preheat the large griddle (sveletakke) to medium-high heat.
• Place one naan at a time on the hot griddle. Cook for a couple of minutes (about 5 minutes for me, but keep an eye on the underside) -  until the underside shows golden spots and the dough begins to puff (11).
• Flip and cook for another 3-4 minutes, flipping several times if needed for even cooking without burning.
• Immediately brush with the garlic-cilantro butter after cooking (13-14).
• If needed, place the cooked naans in a preheated oven at 350 °F (180 °C) for 2-3 minutes to finish cooking through. This depends on the thickness of the naan. For these in the photos, it was just necessary for one of them which was a little thicker than the rest.
• This method can also be done in a non-stick skillet, it will just take longer as we can't cook more naan at once.

 

 

Option 2: Cooking in the oven

• Preheat the oven to 400 °F (200 °C), using the broiler/grill element if possible (convection is fine too).
• Place the naan on a baking sheet lined with parchment paper. Bake for about 5-8 minutes until puffed and nicely browned in spots. Watch carefully to avoid burning.
• For best results, use a preheated pizza steel heated in the oven for about 1 hour. To place naan on the steel, drape a damp towel over a large sieve or strainer, place the naan on top, then quickly invert the sieve over the hot steel so the naan sticks directly to the steel. This method cooks faster, roughly 3 minutes - keep an eye on it!
• Brush the naan with the garlic-cilantro butter immediately after baking.

 

Substitutions

 

Here are some possible substitutions in this recipe:

 

• Flour - Use whole wheat flour for a nuttier flavor (though the naan will be denser). A combination usually works best for these kinds of recipes. Try a 50/50 ratio.
• Milk - Non-dairy milk like almond or oat can be used for a lactose-free option, although it will affect the flavor a little.
• Greek yogurt - Plain yogurt or even sour cream works in a pinch.
• Cilantro - Swap for parsley if you're not a fan of coriander's flavor. It can also be omitted altogether.
• Butter - Ghee is a wonderful, more authentic option for brushing.

 

 

Variations

 

Some of my favorite variations of the naan include:

 

• Cheesy naan - Add shredded mozzarella or paneer to the dough or as a filling.
• Spicy naan - Sprinkle chili flakes or finely chopped green chili along with the garlic.
• Kid-friendly version - Skip the cilantro and garlic for plain, fluffy naan that little ones love.
• Stuffed naan - Try filling with spiced mashed potatoes, onions, or minced meat for a hearty twist.

 

Equipment

 

To make garlic and coriander naan at home, you don't need any fancy gear, but a few basics will make the process smoother. A large mixing bowl is essential for letting the dough rise comfortably, and while a stand mixer makes kneading easier, you can absolutely work the dough by hand if you prefer.

 

A rolling pin helps flatten the naan into even rounds, though a wine bottle can do the trick in a pinch.

 

For cooking, a non-stick or cast-iron skillet is perfect for achieving those golden brown spots before finishing them in the oven on a baking tray. If you're using cast iron, keep the heat slightly lower since it retains heat longer and can scorch the bread.

 

However, I think the best way for cooking naan at home is by using a large griddle (or sveletakke), however, it is not necessary for achieving the perfect, fluffy and soft naan, it just cooks quicker. 

 

With this simple setup, you'll be able to recreate restaurant-style naan right in your own kitchen!

 

Serving suggestion with raita and Indian-style meatballs and a tomato salad.

 

Storage

 

Garlic and coriander naan tastes best fresh, but leftovers can be stored in an airtight container for up to 2 days at room temperature or 4 days in the fridge.

 

To reheat: Wrap in foil and warm in a 350°F (175°C) oven for about 10 minutes, or heat briefly on a skillet to restore crispness.

 

Freezer-friendly: Naan freezes well for up to 2 months. Stack with parchment paper between each piece, wrap tightly, and freeze. Reheat directly from frozen in the oven as mentioned above, or until fully reheated.

 

 

Expert tips

 

Some tips to make these naan perfect each time:

1. Make sure your milk is lukewarm - not hot - or you'll kill the yeast.
2. Don't over-flour the dough; a slightly sticky dough makes softer naan. If you use oil on your hands and countertop, the dough will still be relatively easy to handle.
3. Keep an eye on the naan while baking - they puff quickly and can over-brown fast.
4. Brush with butter while hot so it soaks in for maximum flavor. Otherwise the garlic pieces and cilantro will not stick to the naan.
5. Roll the naan evenly thin; thick spots won't cook properly in the skillet. If you keep the edges a little thinner, they will puff up more.

 

Recipe FAQs

Enjoy!

 

 

Did you like this recipe? Here are more dishes that work well with naan:

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This recipe was originally published on November 7th 2017, but updated on September 7th 2025 for better photos and content.

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For reference; here is one of the old photos from 2017: