Makanani Salā is the Executive Director of the Mayor’s Office of Culture and the Arts. She was previously an instructor in Hawaiian Studies at Windward Community College and an event producer and cultural consultant.
She has undergraduate and graduate degrees in Hawaiian Studies from the University of Hawaiʻi at Mānoa, and is ABD in the History department of the University of California – Irvine. She became a Kumu Hula in 2016 through the traditional practice of ʻūniki ʻailolo.
Makanani is also an educator, having taught Hawaiian history, mythology, hula, and ʻōlelo at both the secondary and tertiary levels. Makanani’s ʻohana comes from Nāhiku, Maui and Kalaoa, Hawaiʻi, but she was born and raised in Hālawa, Oʻahu.
Makanani and her husband Aaron Salā have 3 children and she shares with us one of their favorite recipe of Naan Bread.
Rate This Recipe:
Naan Bread by Makanani Salā
- 2 tsp instant yeast
- 1 cup water warm
- 2 Tbsp white sugar
- 4 Tbsp milk
- 1 egg beaten
- 1 tsp salt
- 3 1/5 cup bread flour
- 1 Tbsp cilantro Chopped
- To taste garlic Minced
- To taste Cheese
- To taste Ghee
- Mix yeast, warm water, and sugar. Let sit til foamy, about ten minutes.
- Add milk and egg, mix.
- Sift flour and salt into a bowl.
- Make a well and add yeast mixture, mix well with spatula.
- Cover with plastic wrap and let proof an hour.
- Divide dough evenly unto 12 pieces and roll into small balls. Let rise 15 more minutes.
- Roll out to 3-4mm thick.
- Fry in cast iron pan on medium heat, until slightly charred.
- Brush with ghee, top with cilantro, and serve immediately.