Coconut and coriander naan bread made with dessicated coconut for added texture.
Preheat he oven to 200'C.
In a bowl mix together the plain flour, salt and yeast.
Roughly chop the coriander, including the stalks.
Whisk together the yogurt and coconut milk.
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.
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.
Remove from the oven and allow to cool on a cooling rack and lightly brush with sunflower oil.
«Be experimental with your Thai flavours, add some grated ginger or chilli powder to the dough.»