Nan bread with garlic and coriander

Nan bread with garlic and cilantro is a good variant of nan bread, as an almost obligatory accompaniment to Indian, Iranian, Afghan or Pakistani cuisine. This recipe yields 8 wonderful nan breads with a lovely taste of garlic and cilantro. The dough is supple and superb to work with.

600 g mel

1 ts salt

2 teaspoons sugar

2 dl milk

1/2 packet yeast

3 dl yoghurt

4 tbsp olive oil

4 cloves garlic, finely chopped

2 tbsp dried coriander leaves

Knead everything, except the garlic and coriander, well, adding more flour if necessary.

Let the dough rise for 1 hour, or more, before dividing the dough into 8 equal parts, shape them into buns and let them rise for 1 hour under a cloth.


Press the bowls out into oval shape, apply garlic and cilantro and fold one part over the other. Press out into oval shape again, preferably quite thin. Place them on baking trays with baking paper and let them rise for another 30 minutes.

Set the oven to full heat, for me it's 300 degrees and let the naan breads bake a little high up in the oven for 6 - 8 minutes. They should get a little colour, but make sure they don't burn, because this goes quickly.

When they are done, grease them with ghee or butter and serve.

A little tip is to fry some of the bread halfway through and put them in the freezer. When you are going to use them, you take them out of the freezer, they thaw quickly, and finish frying them, before spreading them with ghee (or butter).


You'll find more exciting and tasty naan bread here, so why not double your portion of dough, make more varieties and freeze two and two, so you have plenty of dinners.

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