3tbsp extra virgin olive oil, plus extra to grease
4tbsp raisins
5tbsp desiccated coconut
4tbsp coconut flour
4tbsp ground almonds
1 large uncooked beetroot, peeled and grated
4tbsp maple syrup
125ml almond milk
Method
Pour 350ml lukewarm water into a bowl, mix in the yeast and set aside for around 5 minutes until bubbly. Combine the flour, turmeric and salt in a large bowl or stand mixer. Make a well in the middle, then add the water and yeast mixture along with the olive oil. Stir until the mixture starts coming together into a dough.
If using a stand mixer, knead for 5 minutes with the dough hook attachment. If mixing by hand, turn the dough out on to a lightly floured work surface and knead for 8 minutes until the dough is smooth and elastic. Add a little flour while kneading if you feel it’s too sticky, but be careful not to add too much.
Put the dough in a lightly oiled bowl, cover with a damp tea towel and set aside to rise for 1–2 hours until doubled in size. Meanwhile, mix the raisins, coconut, coconut flour, ground almonds, grated beetroot, maple syrup and almond milk in a small bowl to form a paste. Set aside until ready to use. Turn the risen dough out on to a lightly floured work surface and lightly knead for a minute. Divide into eight equal-sized pieces and shape each into a ball.
To fill the dough, take one ball of dough and either stretch with floured hands or roll out into a disc around 5mm thick. Spread a couple of tablespoons of the coconut filling on to the centre of the disc, then fold it over itself to encase the filling within the dough. Roll back out into a naan shape around 5mm thick and then repeat with the remaining dough balls and filling.
If cooking over a fire or gas, put a cast-iron pan over a medium-high heat. Add a splash of water to the pan, then quickly place a naan in the hot pan. Let the naan puff up slightly and the water evaporate. The water will make the bread stick to the pan, allowing you to turn the pan upside down, exposing it to the flame or coals, and allowing you to char the exposed side.
If not cooking over a fire or gas, skip the water step and cook the naans in the dry pan for 3-4 minutes on each side until light, fluffy and a little charred, then serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM PLANT TO PLATE BY GAZ OAKLEY, PHOTOGRAPHY BY TOM KONG (QUADRILLE, £25).
