Dear Manchester, there are many things I miss about you. One being the endless options of curry restaurants with the coconut filled naan bread that I always couldn’t wait to rip apart and use as a scoop for my tender korma chicken curry. Ahh and again, my mouth waters, so I decided to make my own.
While I would be curious to try my hand at making authentic Peshwari naan at some point, I believe my coconut-filled naan bread aren’t too far off and I must admit- hit the spot.
How to Make My ‘Shareworthy’ Coconut Filled Naan Bread
Step 1: Make the dough, which is as simple as stirring the instant yeast onto the flour, then adding in the milk and browned butter (or butter should you not have the latter). Mix, then add in the salt. Knead it for about 5 minutes, then tip it into a lightly oiled bowl, cover with cling film and let it rise until doubled in size.
Step 2: While the naan bread dough rises, you could be making the filling. Add the coconut flour, ground almonds, double cream, golden syrup, and ground cardamom into a bowl and stir to form a paste.
Step 3: Once the dough is ready, portion it into 6 pieces. Roll them into a ball then make an indentation, add in a tablespoon worth of coconut paste, and seal by pressing the dough. Gently roll them on your palm into a ball and let the proof for 30 minutes, covered with cling film to avoid drying.
Step 4: And now your coconut-filled naan bread is ready to be rolled and cooked over medium-high heat for 30 seconds on each side. Store them in an airtight container to retain moisture.
Questions You Might Have
How Do I Reheat the Naan Bread?
You could either pop them in the microwave for 40 seconds – to 1 minute. Or place it between parchment paper and heat it on a grill.
What if I Don’t Have Browned Butter?
You could use regular butter or ghee.
How Else Can I Eat the Coconut-Filled Naan Bread Other Than With Curries?
They would make for a delicious side to veggie soups and stews.
Please give the soft coconut-filled naan bread a thumbs up below.
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Another Recipe You Might Love
A delicious and simple homemade garlic naan bread made with garlic-infused brown butter and some cool tips and tricks for super soft and fluffy naan bread.
Soft coconut filled naan bread
(+25 rating, 5 votes)
Loading...Soft, sweet, and fragrant coconut-filled naan bread.
Ingredients
- NAAN DOUGH
- 400g flour
- 7g instant yeast
- 235ml full-fat milk
- 75g browned butter (substitute with melted ghee/butter)
- 1 1/2 teaspoon salt
- COCONUT FILLING
- 80g coconut flour
- 15g ground blanched almonds
- 1/8 teaspoon cardamom powder
- 50ml double cream
- 70ml golden syrup
Instructions
Naan Dough
Stir the instant yeast onto the flour, then pour in the milk and browned butter. Mix, then add in the salt. Knead the dough for about 3-5 minutes, then tip it into a lightly oiled bowl, cover with cling film and let it rise until doubled in size.
Coconut filling
While the naan bread dough rises, make the filling. Add the coconut flour, ground almonds, double cream, golden syrup, and ground cardamom into a bowl and stir to form a paste.
Bring it together
Once the dough is ready, portion it into 6 pieces. Roll them into a ball then make an indentation, add in a tablespoon worth of coconut paste, and seal by pressing the dough. Gently roll them on your palm into a ball and let them proof for 30 minutes, covered with cling film to avoid drying.
Roll the dough to a preferred thickness (best not to have them too thin), then cook them in a non-stick pan over medium-high heat for 30 seconds on each side.
Store them in an airtight container to retain moisture.
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