Warm, soft, and full of garlic flavor, this homemade garlic naan with cilantro ghee is pure comfort on a plate. I love it because it feels special enough for guests, yet it is still simple enough for a regular weeknight. The bread turns golden in a hot skillet, and then the ghee melts over the top so every bite tastes rich and fresh.
What makes this homemade garlic naan so good is the balance of basic pantry ingredients and big flavor. The dough uses warm milk, sugar, active dry yeast, water, plain yogurt, oil, all-purpose flour, baking powder, salt, and garlic. Then the topping brings in ghee, more garlic, and fresh cilantro. Together, they create a soft, chewy flatbread with a light tang, savory garlic notes, and a buttery finish that tastes much like restaurant naan, only fresher.
The method is easy to follow, even if you are new to bread making. First, you warm the milk and activate the yeast until it looks frothy. After that, you mix in the yogurt, water, oil, garlic, flour, salt, and baking powder, then knead until smooth. Once the dough rises, you shape it into ovals, cook it in a very hot skillet, and brush it with garlic ghee right away. It is a simple process, and because the naan cooks fast, the whole kitchen fills with a wonderful smell in no time.
This homemade garlic naan with cilantro ghee is perfect for cozy dinners, family curry nights, potlucks, or any meal that needs a soft bread for scooping up sauce. In fact, it is the kind of recipe that makes a plain supper feel a little more special. Serve it fresh from the pan, and you will see why people love making naan at home.
Why You’ll Love This Homemade Garlic Naan With Cilantro Ghee
- It uses simple ingredients that are easy to find in most American grocery stores.
- The dough is soft and forgiving, so it works well for beginner bakers.
- The skillet method is fast, and it gives the naan those lovely bubbles and browned spots.
- The garlic ghee topping adds rich flavor without a lot of extra work.
- It pairs well with many meals, so one recipe goes a long way.
Garlic Tips
Garlic is the star flavor here, so choose fresh cloves that feel firm and heavy for their size. Avoid garlic that looks soft, shriveled, or sprouted, since it can taste harsh or dull. For the dough, mince the garlic finely so it spreads well and cooks evenly. For the topping, keep a close eye on the garlic in the ghee because it can turn from golden to burnt very quickly. If you like a milder taste, chop it a little larger and cook it gently. If you want a bolder bite, use the full amount and brush the naan while it is still hot.
Options for Substitutions
- Use whole milk instead of regular milk for a richer dough.
- Swap plain yogurt with Greek yogurt, but add a spoonful of water if the dough feels too stiff.
- Replace ghee with melted unsalted butter if that is what you have.
- Use dried cilantro in a pinch, although fresh cilantro gives the best taste and color.
- If you do not have active dry yeast, you can try instant yeast, but reduce the proofing time and watch the dough closely.
- For a lighter dairy option, use unsweetened plain plant-based yogurt and non-dairy milk.
Watch Out for These Mistakes
The first thing to watch is the milk temperature. If the milk is too hot, it can damage the yeast. On the other hand, if it is too cool, the yeast may not wake up well. Aim for lukewarm milk, about 105 to 110°F, and your dough will have a better chance of rising nicely.
Next, do not skip the yeast check. After you stir the sugar and yeast into the warm milk, the mixture should look foamy in 10 to 15 minutes. If it stays flat, the yeast may be old or inactive. In that case, it is better to start over than to move ahead with dough that never rises.
Also, be careful not to add too much flour during kneading or rolling. The dough should feel smooth and just a little soft, not dry and stiff. If you pack in too much extra flour, the naan can turn heavy instead of tender. So, use just enough flour to keep things manageable.
Finally, do not rush the skillet. It needs to be very hot before the naan goes in, and it should almost start to smoke. If the pan is not hot enough, the bread will dry out before it puffs and browns. Likewise, if the garlic ghee sits too long on the heat, the garlic can burn and taste bitter.
What to Serve With Homemade Garlic Naan With Cilantro Ghee?
Homemade garlic naan with cilantro ghee goes well with many dishes, especially saucy ones. Try it with chicken tikka masala, chana masala, butter chicken, lentil dal, or a simple vegetable curry. It also works nicely alongside soup, grilled meat, roasted vegetables, or a fresh cucumber salad. Since the naan is rich and garlicky, it balances well with creamy, spiced, or tomato-based meals.
Storage Instructions
Store: Keep leftover naan at room temperature for 1 to 2 days in a towel or airtight container. If you need it longer, store it in the refrigerator for 3 to 4 days.
Freeze: Freeze the naan for up to 2 to 3 months. Place parchment paper between each piece so they do not stick together.
Reheat: For the best texture, reheat naan in a dry skillet over medium heat for 30 to 45 seconds per side. You can also warm it in the microwave for about 15 to 20 seconds, but the skillet keeps it softer on the outside and closer to freshly made.
Recipe Info
Preparation Time: 1 hour 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 50 minutes
Level of Difficulty: Easy
Servings: 8 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 210 to 220 kcal per naan
Protein: about 5 to 6 g
Fat: about 7 to 9 g
Carbohydrates: about 32 to 35 g
Ingredients
- 1/3 cup milk, warm
- 1 tsp sugar
- 1 1/4 tsp active dry yeast (1/2 packet)
- 1/3 cup water
- 1/3 cup plain yogurt, at room temperature
- 1 tbsp oil
- 2 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt, or to taste
- 2 tbsp garlic, finely chopped or minced
- 1/4 cup ghee (clarified butter)
- 2 to 3 tbsp garlic, finely chopped
- 2 to 3 tbsp fresh cilantro leaves, finely chopped
Step-by-Step Instructions
Step 1: Warm the Milk and Wake Up the Yeast
First, warm the milk until it is lukewarm, around 105 to 110°F. Then, pour it into your mixer bowl and stir in the sugar and yeast. Let it sit for 10 to 15 minutes until it looks frothy. If it does not foam, stop there and start again with fresh yeast, because that step helps the naan rise well.
Step 2: Mix the Dough
Next, stir in the room-temperature yogurt, water, oil, and 2 tablespoons garlic. After that, add the flour, salt, and baking powder. Mix everything just until the dough starts to come together. This part does not need to look perfect yet, so do not worry if it seems a little rough.
Step 3: Knead and Let the Dough Rise
Now knead the dough with a dough hook on low-medium speed for 5 to 7 minutes until smooth and not sticky. If you are kneading by hand, plan on 10 to 12 minutes on a lightly floured surface. Then lightly oil the dough and bowl, cover it, and let it rest in a warm spot for 1 to 2 hours, or until doubled in size.
Step 4: Make the Garlic Ghee and Shape the Naan
While the dough rises, make the garlic ghee. Heat the ghee in a small pan over medium heat, add the chopped garlic, and cook it for about 30 seconds until fragrant and just golden. Then turn off the heat. After the dough has risen, punch it down and divide it into 8 equal balls.
Step 5: Roll, Cook, and Brush
Heat a cast iron skillet over medium-high heat until it just starts to smoke. Do not rush this part, because a hot pan gives the naan its best color and texture. Roll each dough ball into a 6 to 7-inch oval with even thickness. Cook the first side for 45 seconds to 1 minute until bubbles form, then flip and cook the second side for 30 to 45 seconds while pressing gently with a spatula. When each naan is golden with a few charred spots, brush it right away with garlic ghee, sprinkle on cilantro, and serve hot.
Conclusion
Homemade garlic naan with cilantro ghee is a simple recipe that brings big comfort to the table. The dough is soft, the garlic flavor is bold, and the cilantro ghee adds a fresh, buttery finish that makes each piece hard to resist. Since it cooks quickly in a skillet, it is a great bread to make when you want something impressive without a lot of fuss.
If you try this homemade garlic naan, I would love to hear how it turned out for you. Leave a comment, share your results, or save it for your next curry night. And if you enjoy easy bread recipes like this one, explore more homemade side dishes and cozy dinner ideas on the blog.
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Homemade Garlic Naan with Cilantro Ghee
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Skillet
- Cuisine: Indian
- Diet: Vegetarian
Description
Warm, soft, and full of garlic flavor, this homemade garlic naan with cilantro ghee is perfect for cozy dinners or family curry nights.
Ingredients
- 1/3 cup warm milk
- 1 tsp sugar
- 1 1/4 tsp active dry yeast
- 1/3 cup water
- 1/3 cup plain yogurt, at room temperature
- 1 tbsp oil
- 2 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt (or to taste)
- 2 tbsp garlic, finely chopped or minced
- 1/4 cup ghee (clarified butter)
- 2 to 3 tbsp garlic, finely chopped
- 2 to 3 tbsp fresh cilantro leaves, finely chopped
Instructions
- Warm the milk until it is lukewarm, around 105 to 110°F. Pour it into your mixer bowl and stir in the sugar and yeast. Let it sit for 10 to 15 minutes until it looks frothy.
- Stir in the room-temperature yogurt, water, oil, and 2 tablespoons garlic. Add the flour, salt, and baking powder. Mix everything just until the dough starts to come together.
- Knead the dough with a dough hook on low-medium speed for 5 to 7 minutes until smooth and not sticky. Lightly oil the dough and bowl, cover it, and let it rest in a warm spot for 1 to 2 hours until doubled in size.
- Make the garlic ghee while the dough rises. Heat the ghee in a small pan over medium heat, add the chopped garlic, and cook it for about 30 seconds until fragrant and just golden. Then turn off the heat.
- Punch down the risen dough and divide it into 8 equal balls. Heat a cast iron skillet over medium-high heat until it just starts to smoke.
- Roll each dough ball into a 6 to 7-inch oval. Cook the first side for 45 seconds to 1 minute until bubbles form, then flip and cook the second side for 30 to 45 seconds while pressing gently with a spatula. Brush with garlic ghee and sprinkle on cilantro right away.
Notes
Serve fresh from the pan for the best experience. Garnish with additional cilantro if desired.
Nutrition
- Serving Size: 1 naan
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
