Coconut Raisin Naan
Nutritional Breakdown (per serving):
Calories 365, Fat 8 grams, Protein 5 grams, Sodium 4mg, Carbohydrates 32 grams, Fiber 2 grams
- 2 cups bread flour
- 1 teaspoon Swanson Himalayan Crystal Salt
- 1/2 (.25 ounce) package instant yeast
- 1 teaspoon YS Organic Honey
- 3/4 cup warm water
- 1 1/2 tablespoons Swanson Olive Oil
- 2 tablespoons Swanson Olive Oil
- 2 tablespoons Swanson Organic Onion Flakes
- 1/2 teaspoon Swanson Organic Garlic Powder
- 1/8 teaspoon Swanson Organic Ginger Powder
- 2 teaspoons ground coriander
- 1 teaspoon Swanson Organic Ground Cumin
- 1 teaspoon Swanson Organic Ground Cinnamon
- 1 pinch Swanson Organic Chili Powder
- 3 tablespoons Swanson Organic Raisins
- 1/4 cup Swanson Organic Flaked Coconut
- 3 tablespoons water
Adapted from swansonvitamins.com
Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup warm water, and 1 1/2 tablespoons olive oil together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour mixture, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a lightly greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Meanwhile, prepare the filling by adding 2 tablespoons of olive oil in a skillet over medium-low heat. Stir in the raisins, coconut, and 3 tablespoons of water. Add in the onion flakes, garlic powder, ginger, coriander, cumin, cinnamon, and chili powder. Cover and cook 10 minutes longer; set aside. Preheat the oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour.
Punch down the dough. Remove the dough from the bowl and press it down on a cookie sheet until the bottom of the sheet is completely covered. Spoon the filling on one end of the dough. Bring the edges of the other end of the dough over the filling, and pinch to seal. Cover with a towel and allow to rise for 15 minutes. Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan has puffed up and is golden, 10 to 12 minutes. While warm, slice into eight pieces.
Makes 8 servings. Serving size 1 slice.
NOTE: The filling could seem a little dry, so feel free to increase the oil and/or water as you like. If you eat it right away, the bread is drier and harder on the outside. Letting it sit (covered) overnight softens it up.
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