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    Home » Recipes » Bread, Pizza and Sandwich

    Roasted Garlic and Cilantro Bread

    October 11, 2020 by Kankana Saxena

    Jump to Recipe Jump to Video Print Recipe

    Golden crust and soft delicate crumbs, this Roasted Garlic and Cilantro Bread is a NO KNEAD, easy YEAST bread that needs no stand mixer to prepare the dough. The flavor combination of roasted garlic with fresh cilantro is amazing and to that I added some chili flakes for mild heat. It’s a delicious any day bread to be enjoyed with soup, open toast or sandwich.

    What is No Knead Bread 

    As the name says, the bread dough needs no kneading. 

    Several years back when I started baking bread, this flavor combination of roasted garlic with cilantro was my favorite. I used to, however, use the Kitchen Aid stand mixer to prepare the dough.

    Once I got the hang of sourdough baking, I find extreme pleasure in no-knead bread. I prefer to stretch and fold the dough instead of kneading it using the stand mixer.

    The technique of stretching and folding and giving the dough time to relax, creates a lovely, delicate crumb and golden crust.

    Recipe Video

    Roasted Garlic and Cilantro Bread
    Sprinkle chili flakes
    Sprinkle oil
    Roasted Garlic and Cilantro Bread
    Bread Shaping

    Ingredients for Roasted Garlic and Cilantro Bread

    Fresh garlic: I roast an entire head of garlic bulb and then pinch the cooked cloves out of the skin. You can use fresh garlic too, but roasted garlic gives a beautiful flavor and a mild sweet taste.

    Fresh cilantro leaves: Feel free to substitute with any other greens of your choice

    Chili flakes: This doesn’t make the bread spicy. I add a little amount for a mild kick of heat.

    Flour: I use a mix of all-purpose flour and wheat flour.

    Salt: You season the dough and later again in the cilantro mix.

    Sugar: Helps to activate the yeast.

    Yeast: I use active rise yeast, and this is the brand I buy.

    Olive oil: You can use vegetable oil too if you don’t have olive oil.

    Steps to make

    1. Roast the garlic head by trimming the edge. Then wrap in an aluminum foil, drizzle little oil on top
    2. Activate the yeast by mixing with sugar and mild warm water. If the yeast doesn't activate, then discard and make again.
    3. Pour the activated yeast water to the flour along with little salt.
    4. Mix the dough and then use the technique of stretch and fold to strengthen the dough. Watch the Recipe Video to understand the step better.
    5. Let the dough rest for an hour or so, or until the volume doubles in size.
    6. Mix copped cilantro leaves, with roasted garlic, chili flakes, olive oil and salt.
    7. Stretch the dough into a rectangular shape and spread the mixture.
    8. Then fold and make a dough ball. Let it rest for 30 minutes or so.
    9. Score the dough on top, and you can add some cilantro leaves too.
    10. Bake at 500 F for 30 minutes and then at 475 F for 15 minutes.

    Over all 5 hours to prepare the dough and 45 minutes to bake the bread.

    Is there a quicker way ?

    You can avoid all these steps and make it easy by just mixing the flour with yeast and let the dough rest overnight in the fridge.

    Then, the next day, let it come to room temperature for a while, shape it and add the filling. Finally, bake following the same temperature I mentioned above.

    I personally prefer taking the multiple steps only because I take my bread baking very seriously, and I do love a good delicate crumb.

    FAQs

    Do I need a Dutch oven?

    The texture of the bread comes out best when it is baked at high temperature, covered.
    But you can surely bake in a cookie sheet too without covering. I could recommend spraying water in between baking the bread if you bake it uncovered.
    Or place an ovenproof container in the bottom rack filled with water.

    Why is the yeast not activating?

    If the yeast is very old, then it might have gone bad. Also, if you use very hot water or cold water, yeast will not activate. Use mild warm water with little bit of sugar.

    Why dust rice flour during final shaping?

    As the bread bakes, rice flour creates a golden, crunchy crust. Unlike wheat flour, rice flour doesn’t get burnt easy. If you don’t have rice flour, you can definitely use all-purpose flour too.

    Why is Stretching and Folding Method better than kneading?

    Kneading can be very exhausting and if you put too much pressure you will create a very tough dough. The technique of stretch and fold is easy, effortless and even if you don't bake you can follow it. The technique creates lovely layers and delicate crumbs.

    Homemade bread tastes best when enjoyed fresh. But if you need to store it for longer, then definitely place it in a zip lock and put it in the refrigerator. I store mine in a bread box and finish it within a week. I hope you will give this bread a try!

    Roasted Garlic and Cilantro Bread

    Kankana Saxena
    Golden crust and soft delicate crumbs, this Roasted Garlic and Cilantro Bread is a NO KNEAD, easy YEAST bread that needs no stand mixer to prepare the dough. The flavor combination of roasted garlic with fresh cilantro is amazing and to that I added some chili flakes for mild heat. It’s a delicious any day bread to be enjoyed with soup, open toast or sandwich.
    Print Recipe Pin Recipe
    Prep Time 5 hrs
    Cook Time 45 mins
    Total Time 5 hrs 45 mins
    Course Bread

    Ingredients
     

    • 1 head of garlic
    • 3 tablespoons olive oil
    • Lukewarm water - 1 cup
    • Sugar – 1 teaspoon
    • Active rise yeast - 1 tablespoon
    • All-purpose flour – 1 and ½ cups
    • Wheat flour – ½ cup
    • Salt – 2 teaspoons
    • Chili flakes – 1 teaspoon
    • Fresh cilantro leaves – ¼ cup finely chopped
    • Little bit of Rice flour or all-purpose flour to dust on the dough for shaping

    Instructions
     

    • Preheat the oven to 450 F
    • Slice the top of the garlic head and place it on an aluminum
      foil, drizzle little oil and then wrap the foil. Place it in the oven and bake
      for 40 minutes. Let it cool down.
    • As the garlic roast, start preparing the dough.
    • In a glass pour 1 cup luke warm water, add the sugar and yeast and stir it. Then cover and leave the glass aside for 5 minutes to avtivate the yeast.
    • In a bix mixing bowl add the flour along with ½ teaspoon salt and give a mix. Then pourthe activated yeast and mix it around using a wooden spoon handle.
    • I add couple tablespoons more water (depending on the flour you are using, you might need more or less water). Using your hand mix the flour into a shaggy dough. We are not kneading here, just incorporting everything. Then cover the bowl and leave it aside for 1 hour.
    • After 1 hour, wet your hand and do a f stretch and fold of the dough. Wetting your hand will avoid the dough from sticking to your hand. Just pull the dough from one side towards upward and then fold on the other side. Repeat this on all the four side. (watch the video to understand better)
    • Cover the bowl and let the dough rest for 30 minutes.
    • Drizzle little oil on a big chopping board or your kitchen counter. Take the dough out of the bowl and slap and fold to strength the dough. Grab the dough with both hand then slap it on the board or kitchen counter, then fold it. (watch the video to understand better)
    • Cover the bowl and let the dough rest for 2 hours.
    • In the mean time prepare the roasted garlic and cilantro filling. In a plate or a bowl, add the finely chopped cilantro leaves, squeeze the roasted garlic clove to the same bowl, sprinkle 1 teaspoon salt, chili flakes and oil. Then smash everything.
    • After 2 hours of resting the dough should be fermented and doubled in size. Do not deflate the dough.
    • Transfer the dough to the chopping board or counter and using your hand pull the dough gently from all the sides to form a rough rentangle shape. Do not using a rolling pin.
    • Spread the roasted garlic and cilantro mix on the dough. Now lift one side and fold it half way, gently press the edges to seal. Repeat the same with the other side. Then fold it from bottom to top. (watch the video to understand better). Now tug the folded dough on all the side to a forma round shape. Some of the filling might ooze out and it's ok.
    • Pour little oil to the mixing bowl, and transfer the dough ball. Cover and leave it aside for 30 minutes.
    • After 30 minutes, dust little flour (rice flour or all purpose flour) to the chopping board and tranfer the dough from the bowl. Sprinkle little more flour on top and flip the dough.
    • Gently pull the sides of the dough to make it a small rough rantangle.
    • Pull the top side of the ractangle and fold it half way through. Press the edges gently. Then pull the bottom side of the rectangle and fold over to cover the first fold. Now gently lift the side using a bench scrapper if needed, and roll till the end. Then roll it around a little bit and tug the egdes to from a round shape. (watch the video to understand better)
    • Tranfer the dough the a dusted parchment paper and invert the mixing bowl on the shaped dough. Leave it aside for 30 minutes.
    • During time, place the dutch oven to the oven and preheat it to 500 F
    • After 30 minutes, transfer the dough along with the parchment paper to the preheated dutch oven. Cover and bake for 30 minutes.
    • Then remove the lid, reduce the temperature to 475 F and bake for 15 minutes.
    • Once done, tranfer the bread to a cookie wire rack and let it cool down completely before you slice.

    Video

    Notes

    A no-knead bread doesn't need slap and fold or stretch and fold technique. But it definitely helps to make a soft airy crumb and a golden crust.
    If you want a much easier method, then mix the flour with yeast and leave it aside for few hours or overnight in the fridge. Mix the roasted garlic and cilantro filling and shape it into a rough round. Let it rise and bake following the same method I mentioned.
    Stack of artisan bread with a bottle of olive oil on the side.

    More Bread, Pizza and Sandwich

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      Nutella Banana Marble Cake
    • Pesto Tomato Garlic Focaccia
    • Brown Butter Banana Bread
    • Pumpkin Shaped Bread with Caramelized Onion

    Reader Interactions

    Comments

    1. mjskitchen

      October 14, 2020 at 4:53 pm

      Now that is one gorgeous loaf of bread! I bet it smelled wonderful while it was baking and then tasted just as good. I've made roasted garlic bread but never with cilantro. I love that addition. Thanks.

    2. Rosa

      March 07, 2014 at 5:36 am

      Great flavors! This bread must taste out-of-this-world. Wonderful clicks, as usual.

      Cheers,

      Rosa

    3. Jodee Weiland

      February 07, 2014 at 10:04 am

      This looks delicious! I do a Rosemary Olive Oil Focaccia with Caramelized Onions and love it, but your recipe looks just as enticing, so I definitely want to try it. Thanks for sharing!

    4. Lan | morestomach

      February 04, 2014 at 6:11 am

      your desire to bake bread for dinner often is so intentional and thoughtful, and the fact that after a few failures you still kept at it is admirable. this bread is beautiful!

    5. Shibi Thomas @ Flavz

      February 03, 2014 at 12:29 pm

      This year I started making notes of resolutions and its working so far, keeping my fingers crossed. The bread looks too good to pass it without trying. I love roasted garlic flavor and the clicks are too tempting!!!

    6. Simi

      February 02, 2014 at 2:48 pm

      Reading this post was like reading my own resolutions… for the last few years its in my mind and trust me, I follow thru much better and it feels good.

      The bread looks amazing and it’s so perfect and I just love the way you have captured it!

    7. Sabrina

      February 02, 2014 at 12:22 pm

      Hi Kankana,
      I found you again. I lost your website for a while but now I am glad to find you here...with even more beautiful and interesting recipe. I love your new blog congratulations!
      I changed a little my blog too, hope to see you there again. Did you try the gnocchi then? 🙂
      Love this bread

    8. [email protected]

      January 31, 2014 at 12:57 am

      What a beautiful loaf, it's perfectly puffed and looks so tender.

    9. MB

      January 30, 2014 at 2:20 am

      I just discovered your blog today, and love, love it! This bread is gorgeous - I can't wait to make it! My New Year's Resolution has been to begin a food blog based on my travels, and am having a great time... I am completely inspired by your blog and your photography... thank you!

    10. Veena

      January 26, 2014 at 12:08 am

      oh my... it looks utterly delicious.... amazing clicks...thanks for sharing

    11. Ash-foodfashionparty

      January 23, 2014 at 8:34 am

      My favorite kind. There is definitely nothing like fresh baked bread and you've elevated it with roasted garlic, beautiful.

    12. Zayna

      January 23, 2014 at 6:04 am

      You had me at bread! Oh my... this looks amazing .. and not too difficult to make. Thanks so much for sharing.

    13. Yvette @ Muy Bueno

      January 22, 2014 at 7:43 pm

      Love the sound of your commitments! And that bread...oh my! Anything with roasted garlic is a winner in my book. Yum!

    14. Archana

      January 22, 2014 at 4:14 am

      Beautiful ! What lovely flavours !

    15. Poornima

      January 21, 2014 at 7:07 pm

      Nothing like fresh home baked bread, love the flavors in this one! Hope to try soon!

    « Older Comments

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