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
(45 votes) 3.4/5

Les ingrédients

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.»

Your comments