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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
ingredients |
475g bread flour, plus more for rolling |
270ml milk |
130ml oil |
7g instant yeast |
50g sultanas |
30g coconut powder |
30g desiccated coconut, plus more for sprinkling |
1 1/2 tsp salt |
1 tsp rosewater |
1 tsp sugar |
butter to serve |
Directions:
1. Method
2. 1. Heat the milk to 32°C and whisk in the yeast and sugar. Allow to stand for 5 minutes.
3. 2. Mix together all of the other ingredients except the oil. Make a well in the centre of the dry ingredients and add the oil. Mix in the milk and yeast mixture and bind to a dough. The dough will appear sticky at first but continue kneading for 5-8 minutes, adding another tbsp oil if necessary. When smooth and elastic, place the dough in a large, greased bowl and cover with a damp tea towel. Allow to rise in a warm place for 1 hour.
4. 3. Knock the risen dough back and knead for 2 minutes. Divide into 8-10 pieces.
5. 4. Flour a clean, smooth surface and roll the dough to around 1/2 cm thickness and pull into a teardrop shape. Sprinkle one side with more coconut and gently roll a rolling pin over to press the coconut into the surface.
6. 5. Place the naan, coconut side down on a piece of foil and grill until golden. Flip and cook the coconut side for a further minute until the coconut is lightly toasted. Butter and serve.
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