Coconut Naan Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, desiccated coconut, sugar, salt, and baking powder.
• STEP 2.Add yogurt and milk to the dry ingredients and mix well to form a soft dough.
• STEP 3.Knead the dough for a few minutes until it becomes smooth and elastic.
• STEP 4.Cover the dough with a damp cloth and let it rest for 30 minutes.
• STEP 5.Divide the dough into small portions and roll each portion into a circle or oval shape.
• STEP 6.Heat a tawa or griddle over medium heat and cook the naan on one side until bubbles start to appear.
• STEP 7.Flip the naan and cook the other side until it puffs up and gets golden brown spots.
• STEP 8.Remove from heat and brush with melted butter or ghee.
• STEP 9.Serve hot with your favorite Indian curry or enjoy as a snack with a dip of your choice.

Cooking Tips

• You can add a pinch of garlic powder or chopped garlic to the dough for extra flavor.
• If the dough is too sticky, you can dust it with some flour while kneading.
• For a richer taste, you can use coconut milk instead of regular milk in the dough.
• To reheat leftover naan, wrap it in aluminum foil and warm it in a preheated oven for a few minutes.

Storage and Serving

• Coconut Naan is best served fresh and hot.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
• You can also freeze the naan for longer storage. Wrap each naan individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 1 month.
• To thaw frozen naan, leave it at room temperature for a few hours or microwave it for a quick thaw.
• To serve, you can reheat the naan in a toaster, oven, or on a stovetop.