Thai style naan bread Recipe

Coconut and coriander naan bread made with dessicated coconut for added texture.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(44 votes) 3.4/5
Pour people
  • Plain flour : 1 kg
  • Fine salt : 3 pinch(es)
  • Dove's Farm Quick Yeast : 20 g
  • Greek yogurt : 300 g
  • Sweetened coconut milk : 400 ml
  • Fresh coriander : 0.25 bunch
  • ETAPE 1

    Preheat he oven to 200'C.

  • ETAPE 2

    In a bowl mix together the plain flour, salt and yeast.

  • ETAPE 3

    Roughly chop the coriander, including the stalks.

  • ETAPE 4

    Whisk together the yogurt and coconut milk.

  • ETAPE 5

    Make a well in the middle of the bowl of flour. Pour all of the coconut and yogurt mixture in the centre and gently bring the dough together using a dough scraper. Add the coriander. Tip the dough onto the surface and work for a further 2 minutes. Place back in the bowl and cover with a damp cloth. Allow to prove until doubled in size. This should take around half an hour.

  • ETAPE 6

    When the dough is doubled in size tip onto a lightly floured surface and bring back together. Portion the dough out into 50 gram balls and roll out until around 3mm thick.
    Heat a non stick pan until very hot, colour the naan on each side for 30 seconds, transfer to an oven tray and bake for a further 3 minutes.

  • ETAPE 7

    Remove from the oven and allow to cool on a cooling rack and lightly brush with sunflower oil.

Chef's tip

«Be experimental with your Thai flavours, add some grated ginger or chilli powder to the dough.»

Similar recipes in this theme