Naan goes hand in hand with dishes like tikki masala, butter chicken and vindaloo to name a few. It’s sweet and soft and with a nice twist of coconut milk this version is sure to please. It’s best made in the fall because you have to crank the oven to 500° because that’s how hot a tandoori oven…unless you actually have one then all the power to you and I’m jealous! 😉
- 1/2 cup lukewarm water
- 1/2 cup lukewarm canned coconut milk
- 1/4 cups honey
- 1 tbs yeast
- 1 egg, beaten
- 3 tbs coffee cream
- 3 & 1/2 cups flour
- I small pot of boiling water
- Oil for hands and greasing
Before I begin with the instructions I want to give this little tip about the water. I wish I knew this before because it would have saved me 10 years of messing up all my doughs and preventing me from ever advancing.
When you read warm water or lukewarm water, do not think about how you would run a bath for a baby because that just isn’t hot enough. Lukewarm for yeast is between 105 – 110 degrees Fahrenheit . I personally use a candy thermometer to make sure I get my temperature right. The yeast will be under activated if it’s too cold or you’ll kill it because it is too hot, the Goldy Lock zoned is important.
- Bring a small pot of water to a boil over the stove.
- In a large mixing bowl combine the honey, yeast and water. Set a timer for 10 minutes and allow it to sit until foamy.
- Using a stand mixer or by hand begin to add the cream, coconut milk , salt and egg.
- Begin adding the flour 1/4 cup at a time.
- Once a ball of dough has formed and it is no longer sticking to the sides rub oil over your hands to help reduce the dough from sticking to your hands while you kneed.
- Flour a work surface and begin kneading the dought for 6-8 minutes.
- Place dough into a greased bowl, cover with a piece of oiled saran wrap, place the boiling water in the bottom of the oven and the bowl of dough on the rack above it and allow the dough to rise for 1 hour. ( The pot of boiling water will create just the right amount of heat and humidity helping the yeast to rise more efficiently )
- Once your hour is up, remove the saran wrap and punch the dough down and dump it onto a floured work surface. Divide the dough into 10 pieces -12 pieces, cover with saran wrap and let rise for another 30 minutes.
- While the dough rises preheat the oven to 500° and generously brush oil on piece of tin foil placed over a baking pan.
- Once the 30 minutes is up roll out 2 pieces of dough and toss them onto the oiled baking pan. Bake for 2-3 minutes, checking after 2 minutes. If it is browning flip it, if it is a light golden color leave it for the extra minute.( Don’t worry about the dough bubbling up, that is what you want ) Flip the bread over and bake for another 2 minutes, keeping a close eye on it to make sure it doesn’t burn. You’ll also want to check the edges when you are flipping them to make sure they don’t burn other wise you lose that soft bendable awesomness that Naan should have.
- Once done, remove the bread from the oven. At this point you can either put it in a container or bag lined with paper towel if you want just plain Naan or you can brush it with Garlic Butter while it’s still hot. Yum!