The best naan are those you get in Indian restaurants. The worst naan: the long-life ones sold everywhere else. Though a restaurant's tandoor oven has a unique, intense heat that gives the bread a light crispness, you can make pretty good ones using a wok over the hob. These coconut milk naan have a subtle sweetness and freeze very well if you're in the mood to bake up a batch for another day. I'll warn you – like pancake making, this takes a bit of practice, so look on the first couple as testers. Makes 6 large or 9 small naan 200ml warm water 7g fast-action yeast 200ml coconut milk 550g strong white flour 2 tsp salt Sunflower oil 2 garlic...
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