Coconut Naan Recipe

Sides & Breads

1. 1

   Activate yeast

   In a small bowl, combine warm coconut milk (about 110-115°F / 43-46°C) and granulated sugar. Sprinkle in the instant dry yeast and let stand 5-10 minutes until the mixture becomes foamy.

2. 2

   Mix dry ingredients

   In a large mixing bowl, whisk together all-purpose flour and salt until evenly distributed.

3. 3

   Combine wet ingredients

   In a separate bowl, whisk together plain yogurt and melted coconut oil until smooth.

4. 4

   Form dough

   Pour the wet ingredients into the bowl of dry ingredients. Mix with a spoon or spatula until a shaggy dough forms.

5. 5

   Knead dough

   Turn the dough onto a lightly floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic.

6. 6

   First rise

   Lightly oil a clean bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 60-90 minutes, or until doubled in size.

7. 7

   Divide and rest

   Gently punch down the dough and divide it into 6 equal pieces. Cover and let rest 10 minutes.

8. 8

   Roll out naan

   On a lightly floured surface, roll each dough piece into a round or teardrop shape about 1/4 inch (0.6 cm) thick. Keep the other pieces covered to prevent drying.

9. 9

   Cook naan

   Heat a heavy skillet or cast-iron pan over medium-high heat. Cook each naan for about 1-2 minutes on the first side, until blistered and golden brown in spots, then flip and cook the other side for another 1-2 minutes. Adjust heat as needed to prevent burning.

10. 10

    Finish and serve

    Brush warm naans with melted coconut oil. Sprinkle with shredded coconut if desired. Serve immediately, while warm.