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Coconut Garlic Naan

Total Time

Prep: 2 hours + cooling Cook: 5 min./batch

Makes

8 servings

I love the airy, chewy inside and the crisp, salty exterior of this garlic naan recipe. Using ingredients like whole wheat flour and coconut oil creates a healthier (and even tastier) snack. You'll love this nutty bread smeared with garlic confit and sea salt. —Morgan Harrison, Astoria, New York
Coconut Garlic Naan Recipe photo by Taste of Home

Ingredients

  • 1/4 cup coconut oil
  • 6 garlic cloves, peeled
  • NAAN:
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup whole wheat flour
  • 1/2 cup plain yogurt
  • 2 tablespoons coconut oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1-1/4 to 1-1/2 cups all-purpose flour
  • 1 tablespoon canola oil

Directions

  1. 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.

Nutrition Facts

1 piece: 232 calories, 13g fat (10g saturated fat), 2mg cholesterol, 304mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 5g protein.

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