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,
- 1/4 cup coconut oil
- 6 garlic cloves, peeled
- 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
image/svg+xml Text Ingredients View Recipe,
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.
1 piece: 232 calories, 13g fat (10g saturated fat), 2mg cholesterol, 304mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 5g protein.