That looks soooo good👍🏻😋🤤I was almost getting all ingredients ready until I found out I’m out of MILK!!!🤦🏻♀️Well, that’s okay, there’s always tomorrow!😁
Here you go HOMEMADE COCONUT NAAN - I had this exact type of Peshwari Naan at a restaurant, fell in love with it, right before it was removed off the menu. I had to recreate it at home ever since: it’s buttery, fluffy, stuffed with a sweet coconut cardamom filling and so easy to make. Ingredients (6 naans) Dough 1 teaspoon dry yeast 1/2 cup whole milk, lukewarm 1/2 cup full-fat yogurt 2 tablespoons neutral oil, plus more for greasing 2 tablespoons sugar 1 1/2 cups all-purpose flour, plus more for dusting A pinch of salt Filling 5 cardamom pods, crushed or 1 teaspoon ground cardamom 4 tablespoons butter, melted 1 1/2 cups sweetened shredded coconut A pinch of salt 5 tablespoons butter for greasing Instructions 1. Combine yeast and milk in a mixing bowl, wait until the yeast has dissolved. 2. Add the yogurt, sugar, oil, and whisk. Add flour and salt, and mix until you have a shaggy dough. 3. Lightly oil or flour the work surface and your hands. Knead the dough until smooth. The dough will be pretty sticky. You can add up to 2 tablespoons of flour, if needed, but keep it sticky. 4. Once smooth, place the dough in an oiled bowl, cover with plastic wrap and proof for 1 hour, or until doubled in size. 5. In the meantime, combine the filling ingredients. 6. Lightly dust the work surface with flour. Divide the dough in 6 pieces. Flatten each dough ball with your hands or a rolling pin, fill it with two spoonfuls of coconut then wrap it up and set it aside to rest. 7. Heat a cast iron skillet until smoking hot. Flatten each stuffed dough ball using your hands or a rolling pin, to 1 cm thick. 8. Grill each naan, for 1.5 to 2 minutes on each side. 9. Cover the naan using a damp towel, while hot, and smear it with butter.
HOMEMADE COCONUT NAAN - I had this exact type of Peshwari Naan at a restaurant, fell in love with it, right before it was removed off the menu. I had to recreate it at home ever since: it’s buttery, fluffy, stuffed with a sweet coconut cardamom filling and so easy to make. Ingredients (6 naans) Dough 1 teaspoon dry yeast 1/2 cup whole milk, lukewarm 1/2 cup full-fat yogurt 2 tablespoons neutral oil, plus more for greasing 2 tablespoons sugar 1 1/2 cups all-purpose flour, plus more for dusting A pinch of salt Filling 5 cardamom pods, crushed or 1 teaspoon ground cardamom 4 tablespoons butter, melted 1 1/2 cups sweetened shredded coconut A pinch of salt 5 tablespoons butter for greasing Instructions 1. Combine yeast and milk in a mixing bowl, wait until the yeast has dissolved. 2. Add the yogurt, sugar, oil, and whisk. Add flour and salt, and mix until you have a shaggy dough. 3. Lightly oil or flour the work surface and your hands. Knead the dough until smooth. The dough will be pretty sticky. You can add up to 2 tablespoons of flour, if needed, but keep it sticky. 4. Once smooth, place the dough in an oiled bowl, cover with plastic wrap and proof for 1 hour, or until doubled in size. 5. In the meantime, combine the filling ingredients. 6. Lightly dust the work surface with flour. Divide the dough in 6 pieces. Flatten each dough ball with your hands or a rolling pin, fill it with two spoonfuls of coconut then wrap it up and set it aside to rest. 7. Heat a cast iron skillet until smoking hot. Flatten each stuffed dough ball using your hands or a rolling pin, to 1 cm thick. 8. Grill each naan, for 1.5 to 2 minutes on each side. 9. Cover the naan using a damp towel, while hot, and smear it with butter.
Where is the recipe.
Where is the recipe 👀
that looks so good and flaky omg
That looks soooo good👍🏻😋🤤I was almost getting all ingredients ready until I found out I’m out of MILK!!!🤦🏻♀️Well, that’s okay, there’s always tomorrow!😁
OMG SO GOOD
Recipe plz
can you post recipe
Here you go HOMEMADE COCONUT NAAN - I had this exact type of Peshwari Naan at a restaurant, fell in love with it, right before it was removed off the menu. I had to recreate it at home ever since: it’s buttery, fluffy, stuffed with a sweet coconut cardamom filling and so easy to make.
Ingredients (6 naans)
Dough
1 teaspoon dry yeast
1/2 cup whole milk, lukewarm
1/2 cup full-fat yogurt
2 tablespoons neutral oil, plus more for greasing
2 tablespoons sugar
1 1/2 cups all-purpose flour, plus more for dusting
A pinch of salt
Filling
5 cardamom pods, crushed or 1 teaspoon ground cardamom
4 tablespoons butter, melted
1 1/2 cups sweetened shredded coconut
A pinch of salt
5 tablespoons butter for greasing
Instructions
1. Combine yeast and milk in a mixing bowl, wait until the yeast has dissolved.
2. Add the yogurt, sugar, oil, and whisk. Add flour and salt, and mix until you have a shaggy dough.
3. Lightly oil or flour the work surface and your hands. Knead the dough until smooth. The dough will be pretty sticky. You can add up to 2 tablespoons of flour, if needed, but keep it sticky.
4. Once smooth, place the dough in an oiled bowl, cover with plastic wrap and proof for 1 hour, or until doubled in size.
5. In the meantime, combine the filling ingredients.
6. Lightly dust the work surface with flour. Divide the dough in 6 pieces. Flatten each dough ball with your hands or a rolling pin, fill it with two spoonfuls of coconut then wrap it up and set it aside to rest.
7. Heat a cast iron skillet until smoking hot. Flatten each stuffed dough ball using your hands or a rolling pin, to 1 cm thick.
8. Grill each naan, for 1.5 to 2 minutes on each side.
9. Cover the naan using a damp towel, while hot, and smear it with butter.
Where’s the recipe
Where is the recipe
Recipe please
HOMEMADE COCONUT NAAN - I had this exact type of Peshwari Naan at a restaurant, fell in love with it, right before it was removed off the menu. I had to recreate it at home ever since: it’s buttery, fluffy, stuffed with a sweet coconut cardamom filling and so easy to make.
Ingredients (6 naans)
Dough
1 teaspoon dry yeast
1/2 cup whole milk, lukewarm
1/2 cup full-fat yogurt
2 tablespoons neutral oil, plus more for greasing
2 tablespoons sugar
1 1/2 cups all-purpose flour, plus more for dusting
A pinch of salt
Filling
5 cardamom pods, crushed or 1 teaspoon ground cardamom
4 tablespoons butter, melted
1 1/2 cups sweetened shredded coconut
A pinch of salt
5 tablespoons butter for greasing
Instructions
1. Combine yeast and milk in a mixing bowl, wait until the yeast has dissolved.
2. Add the yogurt, sugar, oil, and whisk. Add flour and salt, and mix until you have a shaggy dough.
3. Lightly oil or flour the work surface and your hands. Knead the dough until smooth. The dough will be pretty sticky. You can add up to 2 tablespoons of flour, if needed, but keep it sticky.
4. Once smooth, place the dough in an oiled bowl, cover with plastic wrap and proof for 1 hour, or until doubled in size.
5. In the meantime, combine the filling ingredients.
6. Lightly dust the work surface with flour. Divide the dough in 6 pieces. Flatten each dough ball with your hands or a rolling pin, fill it with two spoonfuls of coconut then wrap it up and set it aside to rest.
7. Heat a cast iron skillet until smoking hot. Flatten each stuffed dough ball using your hands or a rolling pin, to 1 cm thick.
8. Grill each naan, for 1.5 to 2 minutes on each side.
9. Cover the naan using a damp towel, while hot, and smear it with butter.