Garlic Cilantro Naan

In a large bowl, add all-purpose flour and a pinch of salt. Use a whisk to mix well. Next, make a well in the center and add milk, warm water, instant yeast, sugar, and olive oil (or vegetable oil). Using clean hands, mix everything until it forms a shaggy, scraggly dough. Then, begin kneading for 5 minutes or until the dough becomes smooth. Be sure to scrape the sides of the bowl to incorporate any sticky bits back into the dough. Once kneaded, shape the dough into a ball and place it back into the same bowl. Cover the bowl with a tea towel or plastic wrap and set it aside in the warmest area of your home. This allows the yeast to activate, helping the dough rise properly. Let it rest for 1 hour.

Once the dough has risen for an hour, it is ready to use. In a small bowl, add 50 grams of all-purpose flour (this will be used for dusting). Lightly dust a clean surface with some of the flour. Place the dough onto the surface and roll it into a rough log shape. Using a knife or dough scraper, divide it into four equal pieces. Roll each piece into a ball and set them aside.

While the dough is rising, prepare the garlic cilantro butter mixture. Peel the garlic cloves and mince them using a garlic press or grater. Transfer them to a small bowl. Roughly chop the fresh cilantro leaves and add them to the same bowl. In a small pan, melt the unsalted butter, then pour it into the bowl along with a pinch of salt. Mix everything well and set it aside.

Place a flat pan or skillet on the stove over high heat. Traditional naan is cooked in a tandoor (clay oven), which reaches extremely high temperatures and creates the signature charred spots on naans. Since most of us probably don't own a tandoor, we can replicate this effect by using high heat on the stove.

Take the first dough ball and lightly dip it in the small bowl of all-purpose flour. Using a rolling pin, roll it out horizontally, then flip it over and roll it vertically. This method creates a long, oval-shaped naan, but don’t stress about the shape—it can be round, oblong, or irregular. Roll until the dough is large enough to fit snugly in your pan.

Carefully place the rolled naan dough onto the hot pan. As the naan begins to cook, you’ll notice bubbles forming on the surface. These bubbles are caused by steam building up inside the dough. When the naan hits the hot surface (like a tandoor, skillet, or oven), the moisture in the dough turns into steam, which expands and pushes against the gluten structure, creating air pockets. These air pockets puff up, forming those signature bubbles and charred blisters. The hotter the cooking surface, the more dramatic the bubbling! That’s why naan cooked in a tandoor develops big puffs. Since we’re using a pan, our naan will have slightly less dramatic puffing, but that is perfectly normal. Cook each naan for about 3–4 minutes in total, flipping once halfway through. After flipping, spread a spoonful (about 1 to 1</sup>⁄₂ teaspoon) of the garlic cilantro butter evenly over the cooked side using the back of a spoon.

Once all the naan are cooked, serve them warm with butter chicken or any curry of your choice. Check the notes section below for pairing suggestions, storage tips, and ideas for leftovers. Enjoy!