July 10, 2024

Garlic and Cilantro Naan

Recipe: Devan Rajkumar

“This naan is a beautiful vehicle for stews or curries — the yogurt and eggs in the dough give it both density and fluffiness.” – Devan Rajkumar


  • 4 cups flour, plus extra for dusting
  • 2 tsp active dried yeast
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup whole milk, warm
  • 1/4 cup plain yogurt, at room temperature
  • 2 tbsp grapeseed oil, plus extra for brushing
  • 1 egg, beaten
  • 3 tbsp butter, at room temperature
  • 2 cloves garlic, finely chopped
  • 2 tsp chopped cilantro


Yield: Makes 10 to 12

Make Dough

  1. In large bowl, add flour and create well in centre. Add yeast, sugar, baking powder, salt, milk, yogurt, oil and egg. Using wooden spoon, slowly mix in flour until dough is formed.
  2. Lightly dust clean work surface with flour, then knead dough for 5 minutes. Brush dough surface with oil, transfer to bowl and cover with dish towel. Set aside and let rise for 1 to 2 hours, until doubled in size.
  3. In small bowl, combine butter, garlic and cilantro and set aside.

Make Naan

  1. Tip dough ball onto work surface. Slice into 10 to 12 pieces. Using rolling pin, roll out into rounds or ovals about ⅓” thick. Add flour to rolling pin or work surface, if necessary, to prevent dough from sticking.
  2. Brush large frying pan with oil and warm over medium heat. Add naan and fry for 2 minutes, until golden brown or lightly charred. Flip, then brush garlic butter over cooked side. Fry for 1 minute. Transfer naan to plate and cover with aluminum foil to keep warm. Repeat with remaining naan. Serve warm.

Recipe from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies by Devan Rajkumar. Photography by Suech and Beck. ©2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher