Coconut Naan Recipe
Topped with dates, coconut flakes, almonds and honey, flavored with cardamom.
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Ingredients
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Naan Dough
Method
Preparation
- 1
Prepare the Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine flour, salt, and cardamom powder. Add the frothy yeast mixture, coconut milk, and olive oil. Mix until a soft dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 5
Preheat the Oven
While the dough is rising, preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside.
- 6
Shape the Naan
Once risen, punch down the dough and divide it into 6 equal pieces. Roll each piece into a teardrop shape, about 1/4 inch thick.
- 7
Add Toppings
On each naan, sprinkle chopped dates, coconut flakes, and sliced almonds. Drizzle honey over the top.
- 8
Bake the Naan
Carefully place the topped naan on the hot baking stone or sheet. Bake for 8-10 minutes or until golden brown.
- 9
Serve
Remove from the oven, let cool for a minute, and serve warm.
