Coconut Naan
Coconut is one of the most popular tropical ingredients and pairs perfectly with sweet pastries. The coconut added to the naan provides a special aroma, a slight sweetness and softness. This naan is slightly crispy on the outside and soft and slightly coconutty on the inside - the melted butter enhances the experience. Shredded coconut can even be toasted if you want a deeper flavor. Tip: You can combine it with fruits, chocolate or even exotic jams. This naan is perfect for a snack, with coffee or for breakfast. It is best to eat it warm, but it also retains its aroma very well when cold.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, and salt. This forms the base for the naan dough.
2
Add the yogurt, lukewarm water, olive oil, and coconut milk. Knead until you have a smooth and elastic dough. This will take about 10 minutes of kneading by hand.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4
Divide the risen dough into 6 equal portions. Shape each portion into a ball, then roll it out into an oval shape.
5
Sprinkle one side of the rolled-out dough with shredded coconut, fold it in half, press down lightly, and then roll it out gently again.
6
Heat a non-stick skillet over medium heat. Cook the naans for 1-2 minutes per side, or until golden brown spots appear.
7
Brush the hot naans with melted butter to make them soft and glossy.
8
Serve immediately, plain or with yogurt or a fruity dipping sauce.
9
Tip: For a more intense coconut flavor, toast the shredded coconut in a dry skillet before adding it to the dough, but be careful not to burn it!
10
Coconut naan is perfect for breakfast, dessert, or an afternoon snack – it's best served warm!
