Coconut Garlic Naan Recipes

Steps:

• For garlic confit, preheat oven to 250°. Place coconut oil and garlic in a small ovenproof bowl. Cover and bake until garlic is soft and golden, about 2 hours. Cool completely. For naan, in a small bowl, dissolve yeast in warm water. In a large bowl, combine whole wheat flour, yogurt, 1 tablespoon coconut oil, sugar, salt, yeast mixture and 1/2 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 1/4-in.-thick oval. In a large skillet, heat canola oil and remaining 1 tablespoon coconut oil over medium-high heat. Working in batches, cook naan until golden brown, 1-2 minutes. Turn; cook until golden brown, 1-2 minutes longer. Repeat with remaining dough. Serve with garlic confit.

Steps:

• Put Madras curry paste into a cold deep frying pan. When paste becomes fragrant and starts to sizzle, add diced chicken meat until browned.
• Remove chicken from frying pan and set aside.
• Put oil into pan and add diced onion and minced garlic.
• Cook until soft.
• Add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. Use whatever strikes your fancy. Cook until slightly soft.
• Add chicken to vegetable mix, and stir in the coconut milk.
• Add salt, pepper and chili flakes if required.
• Simmer over low-medium heat for at least 20 minutes to let flavours blend.
• 20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner Indian joint for hot, fresh, cheap, authentic naan bread!).
• Stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice.

Steps:

• Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup warm water, and 1 1/2 tablespoons olive oil together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour mixture, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a lightly greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Meanwhile, prepare the filling by adding 2 tablespoons of olive oil in a skillet over medium-low heat. Stir in the raisins, coconut, and 3 tablespoons of water. Add in the onion flakes, garlic powder, ginger, coriander, cumin, cinnamon, and chili powder. Cover and cook 10 minutes longer; set aside. Preheat the oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour. Punch down the dough. Remove the dough from the bowl and press it down on a cookie sheet until the bottom of the sheet is completely covered. Spoon the filling on one end of the dough. Bring the edges of the other end of the dough over the filling, and pinch to seal. Cover with a towel and allow to rise for 15 minutes. Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan has puffed up and is golden, 10 to 12 minutes. While warm, slice into eight pieces. Makes 8 servings. Serving size 1 slice. NOTE: The filling could seem a little dry, so feel free to increase the oil and/or water as you like. If you eat it right away, the bread is drier and harder on the outside. Letting it sit (covered) overnight softens it up.

Steps:

• Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
• In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
• Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
• Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
• Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
• Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
• Brush naan with more garlic butter before serving.