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Mix the flour, yeast, sugar and salt in a large mixing bowl.
Pour in the lukewarm almond milk, coconut cream (at room temperature) and olive oil. Stir everything together with a large wooden spoon.
When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes (see photo below).
When the dough is shiny and smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover the bowl with a tea towel.
Leave this in a warm place (but not too warm - ie not next to an open fire!) for between one and two hours (until it has doubled in size).
Place a greased baking tray in the oven and heat to 250° C / 480° F.
Empty the dough out on to a work surface and push the air out with your fingertips.
Cut the dough into 6 even pieces and roll each piece into a rough ball. Roll out each ball with a rolling pin until it is about half a centimetre thick (see photo below).
When the oven is hot, take the baking tray out and place 2 rolled-out naans (or as many that will fit) on the baking tray and immediately put in the oven.
Cook for 6-7 minutes or until the naans are golden brown.
Warm up olive oil in a pan.
Put diced garlic into the warm oil and fry it off very gently (on a low heat & stirring frequently) until the smell of raw garlic is gone.
Apply garlic infused oil to baked naan breads with a brush. Sprinkle them with a bit of parsley, chilli and salt. Serve warm.