Coconut Garlic Naan

Summer. Week 2 win, twins start 8th grade.

I made pulled chicken for the family this week. The kitchen filled with the smell that pulled chicken makes. Lisa and the kids ate around the table. The conversation was about the week, the kids' activities, the small ordinary news of a household in motion. Diego called from CSU and said hello. The twins ate too much. Sofia ate the right amount. Lisa ate slowly. I ate the rest.

The dog tags were under the polo. The chain was around my neck. Hector's ring is not on a chain yet. Papá is still alive. Mamá is still in Las Cruces. The road keeps bending. The road bends. Feed your people. The game is won at the table.

The pulled chicken fed everyone that night, but what I keep thinking about is the bread — something you can tear and pass, something that fills the space between people at a table. This Coconut Garlic Naan is what I reach for when the meal needs to feel complete, when the kitchen already smells right and you just want one more thing worth remembering. The coconut softens the dough in a way that’s hard to explain until you’ve had it, and the garlic takes care of the rest.

Prep Time: 20 min + 1 hr rise | Cook Time: 20 min | Total Time: 1 hr 40 min | Servings: 8

Ingredients

1 packet (2 1/4 tsp) active dry yeast
1 tsp sugar
1/2 cup warm water (about 110°F)
3 cups all-purpose flour, plus more for dusting
1/2 tsp salt
1/2 cup canned coconut milk, full-fat, warmed slightly
1/4 cup plain yogurt
2 tbsp olive oil, plus more for brushing
4 cloves garlic, minced
2 tbsp unsalted butter, melted
2 tbsp fresh cilantro, chopped (optional)

Instructions

Activate the yeast. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let stand 5–8 minutes until foamy. If it doesn’t foam, your water was too hot or the yeast is old — start over.
Mix the dough. In a large bowl, whisk together the flour and salt. Add the yeast mixture, coconut milk, yogurt, and olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead. Knead the dough for 8–10 minutes until smooth and elastic, adding flour a tablespoon at a time if it sticks. The dough should be soft but not tacky.
First rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
Prepare the garlic butter. While the dough rises, melt the butter in a small saucepan over low heat. Add the minced garlic and cook 1–2 minutes until fragrant but not browned. Set aside.
Divide and shape. Punch down the risen dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into an oval about 1/4-inch thick.
Cook the naan. Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Brush one side of a dough oval lightly with olive oil and place oil-side down in the dry skillet. Cook 1 1/2–2 minutes until bubbles form and the underside is charred in spots. Flip and cook another 1–2 minutes. Repeat with remaining pieces.
Finish with garlic butter. As each naan comes off the skillet, brush generously with the garlic butter and sprinkle with fresh cilantro if using. Serve warm.

Nutrition (per serving)

Coconut Garlic Naan — The Bread That Belongs on That Table