Naan Bread with Garlic Cilantro Butter
One of favorite things to eat at the Indian restaurant is the hot, fresh naan bread straight out of the tandoor. Pillowy, soft, fluffy, perfect for scooping up spicy warm curry right into my mouth. YES, PLEASE. And just when you think it can’t get any better, you have naan brushed with garlic cilantro butter.
I’ve been searching for the best naan bread recipe for years. Not as many as naan has been around though. While thought to be around longer, its recorded history dates it back to a royal court in 1300 AD. All the recipes I’ve tried before were either too dry, too flat, too tough, or just didn’t taste quite right. Until now.
I now have the PERFECT naan bread recipe and I’m sharing it with you.
Naan Bread Toppings
My favorite naan bread topping is the garlic cilantro butter that I’m sharing here with you. BUT there are so many ways you can top your naan. Or just leave it plain – it’s good that way as well. Cheese, fresh parsley, fresh basil, cumin, fennel, or sesame seeds.
Pick your favorite combination, mix with melted butter, and brush onto the hot naan as it comes out of the pan.
Roll or pat out to about 1/4-inch thick. 
Cook until puffing up, then flip.
Making Your Naan Bread Ahead
While making naan bread isn’t hard, it can be a bit time-consuming. So, I like to make a double batch and put at least half of it in the freezer. It freezes well and comes back to tasting almost fresh, if you follow the instructions below.
Completely cool it, then place in a large resealable ziploc bag and take out as many as you need. You can defrost in the microwave or in a large hot skillet, which brings it back to tasting like you just made it.
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No Substitution Suggestions on this One
I’m afraid this is one recipe that I don’t have any substitutes for making it vegan or gluten-free. The yogurt is an important part of why the naan bread is so soft and fluffy. I don’t like the texture when using gluten-free flour. For me, it was too much of a tradeoff. For those more used to eating gluten-free products all the time, you might find it acceptable.
Wrapping up the Naan Bread
If you love fresh naan as much as I do, then I know you’re going to love this recipe. It truly is one of my favorites and goes beautifully with my Spinach and Chickpea Curry with Coconut Milk recipe. I use naan mostly with curries. BUT it’s also perfect in the place of pita bread for wrapping gyros or for pairing with hummus.
As always, I’m excited to hear what you think of it, so please let me know in the comments. And if you have questions, ask and I’ll answer you, ASAP.
Naan Bread with Garlic Cilantro Butter
Ingredients
Naan Bread
- 2.5 tsp active dry yeast
- ½ cup lukewarm water
- 2.5 cups flour + more for dusting
- 1 tsp sugar
- 1 tsp salt
- ½ cup Greek yogurt
- 2 tbsp butter melted
Garlic Cilantro Butter
- 2 cloves garlic
- ¼ cup fresh cilantro
- 5 tbsp butter melted
Instructions
Naan Bread
- Mix yeast into warm water in a large bowl and allow to sit until bubbly, about 10 minutes. Make sure warm is not too hot or it will kill the yeast.
- Stir in the flour, sugar, salt, yogurt, and butter into the prepared yeast/water mixture. Mix will be stiff.
- Turn mix out onto a floured surface and knead until dough it tight and smooth but still lightly sticky, 10 to 15 minutes.
- Return the dough to a lightly oiled bowl and cover tightly with plastic wrap. Allow to rise until doubled, about 1 hour.
- Once dough has risen, heat a large skillet or grill pan over medium-high heat.
- Punch dough down and then evenly divide into 8 pieces. Roll each piece into a ball. Place back into the bowl and cover with a cloth to keep from drying out.
- On a lightly floured surface, flatten each dough ball into a to 8-inch circle, about 1/4-inch thick, using your hands or a rolling pin.
- Place naan into hot skillet and cook until puffing up, about 3 minutes. Flip and cook on the other side until golden brown or darkness of your choice.
- Make sure you wipe out the pan before cooking the next naan to reduce the taste of burnt flour.
- Brush each naan with the garlic cilantro butter while it's fresh and hot out of the skillet. Keep naan warm by wrapping in foil or placing in a warm oven until ready to serve.
Garlic Cilantro Butter
- Finely chopped garlic and cilantro using a knife or food processor.
- Add to melted butter and set aside to brush cooked naan bread.