Koriander-Naan (cilantro naan)
Soft, pillowy naan enriched with yoghurt, the chopped cilantro worked into the dough itself rather than just sprinkled on top, so its flavour runs through every bite instead of concentrating on the surface. Cooking each naan in a dry, very hot pan rather than an oiled one is what creates the characteristic large charred bubbles across the surface.
Prep20 min
Cook20 min
Rest90 min
Servings4
Christoph's cilantro naan, cooked in a dry, very hot pan for the characteristic large charred bubbles.
Ingredients
Units
Temperature
Servings
Dough
- 400 g flour rounded
- 5 g instant yeast rounded
- 8 g sugar rounded
- 6 g fine salt rounded
- 150 g plain yoghurt rounded
- 100 ml lukewarm water rounded
- 30 g fresh cilantro, finely chopped rounded
- 40 g butter, melted (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, yeast, sugar and salt together in a bowl. Add the yoghurt and water, and mix to a rough dough. Knead for 8 minutes, until smooth.
- Knead in the chopped cilantro, distributing it evenly. Cover and let rise for 90 minutes, until doubled.
- Divide the dough into 6 pieces. Roll each out into a thin oval, about 5 mm thick.
- Heat a dry, heavy pan over high heat until very hot. Cook one naan at a time, about 2 minutes per side, until large, dark charred bubbles appear and the naan is fully cooked through.
- Brush with melted butter if using, and keep warm, wrapped in a cloth, while cooking the rest.
Notes
- Work the cilantro into the dough, not just onto the surface. Kneaded through, its flavour is present in every bite; sprinkled on top afterward, it only flavours the outer layer and burns easily in the hot pan.
- Use a dry pan, not an oiled one. A dry, very hot surface is what produces the characteristic large, dark bubbles that char and crisp; oil in the pan tends to fry the surface evenly instead, giving a flatter result without the same texture.
- Get the pan properly hot before the first naan goes in. A pan that isn’t hot enough won’t create the burst of steam needed to puff and blister the dough; it’ll cook through slowly and dry out instead.
- Best eaten warm, straight from the pan, though leftovers reheat acceptably wrapped in foil in a low oven.
Ingredient substitutions
- Plain yoghurt is what gives the dough its softness; a plant yoghurt works for a dairy-reduced version.
- Fresh cilantro can be swapped for chopped parsley if you’re not a fan of cilantro’s flavour.
- A little crushed garlic kneaded in alongside the cilantro is a classic addition.
From Christoph Mayer