Garlic Coriander Naan Recipe | How to make Garlic Naan at Home

Garlic Coriander Naan

Garlic Coriander Naan

Garlic Coriander Naan is a Indian flat bread - Naan topped with garlic and coriander and baked in oven to form a delicious naan. Get the complete recipe here for our Garlic and Coriander Naan Bread, the classic curry accompaniment.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian, North Indian
Servings: 3 People
Calories: 225kcal
Author: Punam Paul


  • 2 ½ cups refined flour (मैदा)
  • salt to taste (नमक स्वाद अनुसार)
  • 1 tablespoon mustard seeds (सरसों)
  • 4 tablespoon roasted & powdered sesame seeds (भुना हुआ तिल पाउडर)
  • 1 tablespoon lemon (नींबू) or Ghee ( घी )
  • 3 tablespoon honey (शहद)
  • 3-4 tablespoon butter (मक्खन) for brushing
  • 1 tablespoon nigella (कलौंजी)
  • 1 tablespoon red chili powder (लाल मिर्च पाउडर)


How to make Garlic Coriander Naan

  • Sift the flour and salt together into a large bowl. In a smaller bowl.
  • Cream the yeast with yogurt. Set aside for 15 minutes.
  • Add the yeast mixture to the flour with the melted butter or ghee and add the chopped garlic, nigella, chopped coriander and honey mixing to a soft dough.
  • Tip out the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  • Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rise, in a warm place, for 45 minutes or until the dough has doubled in bulk.
  • Lightly roll the dough on flour, cover the dough and let it sit for around 5 minutes
  • Divide into 3 equal pieces and roll the naan one at a time on a lightly floured surface about ¼ " thick.
  • Preheat the oven to its highest setting at least 230 degree Celsius/450 degree Fahrenheit. Place 3 heavy baking sheets in the oven to heat and preheat the grill to its highest setting.
  • Place the naan on the hot baking sheets and bake for 3-4 minutes or until fluffy.
  • Remove the naan from the oven and place under the hot grill for a few seconds or until the top of each naan brown slightly.
  • Wrap the cooked naan in a dish towel to keep hot while you roll out and cook the remaining naan. Brush with melted ghee or butter and serve.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website,

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