This is the second component of one of my all-time favorite meals – Coconut Curry Chicken with Naan! Use the flatbread to scoop up bites of curry. The buttery, salty bread is the perfect complement to the spice and flavor. Naan (or other “flatbread”) can be purchased at most local grocery stores. Or it can be put together quite easily with simple ingredients at home!
In the past I’ve used this recipe that I found online, but this week I came up with an alternative naan recipe with some changes to quantities and that incorporates whole wheat flour and substitutes honey for sugar. Here’s my recipe:
Honey Whole Wheat Naan
1/2 cup warm water
2 tablespoons honey
2 tablespoons milk
1 egg, beaten
1 teaspoon salt
1-1/2 cups white flour
1 cup wheat flour
1. Dissolve the yeast in the warm water and allow it to sit for about 10 minutes. Add the honey, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes (or use the dough hook if you have a Kitchen Aid mixer!). The dough should be soft and pliable, and not too sticky.
2. Place dough in an oiled bowl and cover. Let it rise for about 1 hour or until doubled. Punch down the dough, and divide it into 12 pieces and form into golf ball sized balls. Allow them to rest for about 10 minutes.
3. On a floured surface, roll out each dough ball to a thin disc (about 6″ diameter). Meanwhile, have a skillet or cast iron grill preheating (medium-high heat). Butter the grill and throw on a disc. Let it cook for 2-3 minutes or until browned and bubbly. Flip over and cook for another couple of minutes until cooked through. Sprinkle with salt while warm. Repeat with the rest of the dough.
|Let the dough rise until doubled.|
|On a floured surface, roll out each dough ball to about a 6″ disc.|
|On a buttered grill, cook 2-3 minutes on each side.|
Enjoy with your Coconut Curry Chicken! Oh, and fun fact: if you have any leftovers (and I did say if), naan makes a great crust for mini pizzas.