Vanuatuan Coconut Naan

Recipe

Vanuatuan Coconut Naan

Tropical Twist: Vanuatuan Coconut Naan

4.5 out of 5

Indulge in the flavors of Vanuatu with this delightful twist on the classic Indian Roghni Naan. Vanuatuan Coconut Naan combines the rich and buttery texture of traditional naan with the tropical essence of coconut, creating a unique and mouthwatering culinary experience.

Jan Dec
Bread› Flatbread› Roghni naan
Asian cuisine› Indian cuisine
Oceanic cuisine› Melanesian cuisine› Vanuatuan cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

1 hour 25 minutes (including resting time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based butter), Dairy-free (if using plant-based butter)

Allergens

Wheat, Dairy (if using regular butter)

Not suitable for

Gluten-free, Nut-free

Ingredients

In this adaptation, the traditional Indian Roghni Naan is transformed into a Vanuatuan delight by incorporating coconut milk and shredded coconut. The addition of these ingredients infuses the naan with a tropical flavor profile, distinguishing it from the original Indian version. We alse have the original recipe for Roghni naan, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat: 8g (5g saturated)
  • Carbohydrates: 32g (1g sugar)
  • 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.
    Make a well in the center and pour in the coconut milk, water, and melted butter.
  3. 3.
    Mix the ingredients together until a soft dough forms.
  4. 4.
    Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
  5. 5.
    Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for 1 hour.
  6. 6.
    Preheat a skillet or tawa over medium heat.
  7. 7.
    Divide the dough into small portions and roll each portion into a circle, approximately 1/4 inch thick.
  8. 8.
    Sprinkle shredded coconut on one side of the naan and press it gently to adhere.
  9. 9.
    Place the naan on the preheated skillet, coconut side down, and cook for about 2 minutes until bubbles form.
  10. 10.
    Flip the naan and cook for an additional 1-2 minutes until golden brown spots appear.
  11. 11.
    Remove from the skillet and brush with melted butter.
  12. 12.
    Repeat the process with the remaining dough.
  13. 13.
    Serve warm and enjoy the tropical flavors of Vanuatuan Coconut Naan!

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.
  • Shredded coconut — Use unsweetened shredded coconut for a more authentic flavor.

Tips & Tricks

  • For a richer coconut flavor, you can substitute coconut oil for melted butter.
  • If you prefer a sweeter naan, you can add a tablespoon of honey or sugar to the dough.
  • Experiment with different toppings such as sesame seeds or chopped fresh herbs for added flavor.

Serving advice

Serve Vanuatuan Coconut Naan warm as a side dish with Vanuatuan curries or stews. It also pairs well with tropical fruit salsas or chutneys.

Presentation advice

Arrange the warm naan on a platter, garnished with fresh coconut flakes and a sprinkle of chopped cilantro for a vibrant and tropical presentation.

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