Burmese-inspired Coconut Naan

Ingredients

While the original Peshwari naan is a popular Indian dish filled with a mixture of dried fruits, nuts, and spices, this Burmese-inspired Coconut Naan takes a different approach. It replaces the dried fruits with desiccated coconut, infuses the naan dough with coconut milk, and adds a touch of cardamom for a distinct Burmese twist. We alse have the original recipe for Peshwari naan, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup (20g) desiccated coconut 1/4 cup (20g) desiccated coconut
• 1/4 cup (30g) chopped nuts (such as almonds or cashews) 1/4 cup (30g) chopped nuts (such as almonds or cashews)
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 2 tablespoons melted butter, for brushing 2 tablespoons melted butter, for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, plain yogurt, and vegetable oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour to allow it to rise.
6. 6.
   In the meantime, prepare the filling by combining the desiccated coconut, chopped nuts, and ground cardamom in a small bowl.
7. 7.
   Once the dough has risen, divide it into small portions and flatten each portion into a circle.
8. 8.
   Place a spoonful of the filling in the center of each circle and fold the edges over to seal the filling.
9. 9.
   Gently roll out each filled dough portion into a naan shape, about 1/4 inch thick.
10. 10.
    Heat a skillet or tawa over medium heat and cook each naan for about 2 minutes on each side until golden brown and cooked through.
11. 11.
    Brush the cooked naan with melted butter and serve warm.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — If you prefer a more pronounced coconut flavor, lightly toast the desiccated coconut in a dry skillet before using it in the filling.
• Chopped nuts — Feel free to use your favorite nuts or a combination of nuts for the filling. Toasting the nuts before chopping them will enhance their flavor.

Tips & Tricks

• For a richer flavor, substitute ghee for melted butter when brushing the cooked naan.
• If you prefer a sweeter naan, you can add a tablespoon of honey or sugar to the dough.
• Serve the Coconut Naan with a side of Burmese curry or as a delicious accompaniment to any Southeast Asian-inspired meal.
• If you don't have a skillet or tawa, you can also cook the naan on a preheated grill or barbecue.
• Leftover naan can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the warm Coconut Naan as a delightful side dish to complement your favorite Burmese or Southeast Asian-inspired main course. It pairs exceptionally well with curries, stir-fries, or even as a standalone snack.

Presentation advice

To enhance the presentation, sprinkle some extra desiccated coconut on top of the cooked naan before brushing it with melted butter. Serve the naan on a platter lined with banana leaves for an authentic Burmese touch.