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Serves : 8

Regular butter is fine but coconut-infused butter is beautiful. Chef Ludo Fefèbvre pairs it with grilled, homemade flatbread seasoned with a toasted-allium spice blend. Try it also on vegetables, chicken, seafood, Triscuits. Slideshow: More Bread and Biscuit Recipes

How to Make It

Step 1    

Make the vadouvan naan Brush a large bowl with oil. In a medium bowl, whisk the flour with the Vadouvan Spice, yeast, salt, sesame seeds and baking powder. In a stand mixer fitted with the dough hook, combine the milk with the yogurt, egg, 2 tablespoons of oil and the honey. Add the dry ingredients and mix at low speed, scraping down the side of the bowl as needed, until a smooth, elastic dough forms, about 5 minutes. Transfer to the oiled bowl, cover with plastic wrap and let the dough rise until doubled in size, about 1 hour.

Step 2    

Meanwhile, make the coconut butter In a stand mixer fitted with the whisk, beat the butter with the milk, honey and fleur de sel at low speed until smooth. Increase the speed to high and whip until the butter is light and fluffy, about 3 minutes. Transfer to ramekins and keep at room temperature.

Step 3    

Line a baking sheet with parchment paper. Gently press down the dough and form into eight 4-ounce balls. On a lightly floured surface, using a lightly floured rolling pin, roll 1 ball of dough into a 7-inch disk; transfer to the prepared baking sheet. Repeat with the remaining dough balls, stacking them as needed between sheets of parchment paper.

Step 4    

Warm a medium heavy cast-iron skillet over moderately low heat until very hot. Brush with some of the oil. Add 1 disk of dough and cook until golden brown on the bottom, about 2 minutes. Cook until golden brown spots appear on the second side, about 2 minutes; transfer to a plate. Repeat with the remaining disks of dough, stacking them. Serve the naan warm with the coconut butter.

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