Cilantro and Coriander Seed Naan Bread
Elevate your homemade bread game with this Cilantro and Coriander Seed Naan Bread, a fragrant and flavorful twist on the classic Indian flatbread. Infused with the bold, citrusy aroma of crushed coriander seeds and the fresh, herbaceous notes of chopped cilantro, this naan is a true delight for the senses. The dough is enriched with creamy Greek yogurt, resulting in a soft and pillowy texture that cooks to golden perfection in a hot skillet. Brushed with melted butter and optionally garnished with minced garlic, this naan is an irresistible accompaniment to curries, soups, or grilled dishes. Quick to cook and a joy to serve warm, it’s the perfect side or standalone snack to impress family and friends!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 0.5 cup Greek yogurt (plain)
- 2 tablespoons Olive oil
- 0.25 cup Cilantro leaves (chopped)
- 2 teaspoons Coriander seeds (lightly crushed)
- 2 tablespoons Butter (melted)
- 2 cloves Garlic (minced, optional)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Create a well in the center of the flour mixture and pour in the yeast mixture, Greek yogurt, and olive oil. Mix until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Lightly oil a large bowl and place the dough inside. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Once the dough has risen, punch it down and fold in the chopped cilantro and crushed coriander seeds. Knead the dough for an additional 2-3 minutes to evenly distribute the herbs and spices.
Divide the dough into 8 equal pieces and roll each into a ball. Use a rolling pin to flatten each ball into an oval or round shape, about 1/4 inch thick.
Heat a dry skillet or cast-iron pan over medium-high heat. Place one piece of dough into the hot skillet and cook for 1-2 minutes, until bubbles form and the bottom turns golden brown.
Flip the naan and cook the other side for another 1-2 minutes. Remove from the skillet and immediately brush with melted butter and, if desired, sprinkle with minced garlic.
Repeat the cooking process with the remaining pieces of dough.
Serve the cilantro and coriander seed naan bread warm, either as a side for your favorite curry or as a standalone snack.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
