Naan made with coconut milk and topped with toasted sesame seeds and kaffir lime zest.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, combine warm water, sugar, and yeast; let sit for 10 minutes until frothy.
In a large mixing bowl, whisk together the flour and salt, then create a well in the center.
Pour the yeast mixture, coconut milk, and one tablespoon of melted coconut oil into the well and stir until a shaggy dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then let rise in a greased bowl for 1 hour.
Punch down the dough and divide into 8 equal portions, rolling each into a thin oval shape.
Heat a cast-iron skillet over medium-high heat and brush lightly with the remaining coconut oil.
Place one dough oval in the skillet and cook for 2 minutes until bubbles form, then flip and cook for another 1-2 minutes.
Immediately brush the hot naan with a tiny bit of coconut oil and sprinkle with the minced kaffir lime zest and toasted sesame seeds.
