Author: Monica Ming
Ingredients:
1/2 cup of warm water
1 tsp of coconut vanilla brown sugar
1 package (.25 oz active dry yeast)
1/4 cup unsalted butter
2 cups of bread flour (King Arthur brand)
1/4 coconut cream milk (Mae Ploy brand)
1 tsp of Fleur de sel (French sea salt)
1/4 cup of parsley or cilantro to garnish
Instructions:
In a mixing bowl, combine flour, sugar, salt.
In a small bowl combine water, coconut cream milk, yeast. Add mixture to flour mixture. Knead until homogeneous.
Proof in oven for 2 hours at 100 degrees Fahrenheit.
After 2 hours, take out from oven. Roll into a cylinder shape, tube like.
Cut dough into 12 pieces.
Roll dough into a ball and then flatten it.
Use peanut oil to fry naan on medium high heat for 5-8 minutes on each side.
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