Peshwari Naan Bread

world-recipes-peshwari-naan-recipe

Ingredients

  • 350g strong bread flour
  • 7g sachet easy-bake or fast action dried yeast
  • 1tsp salt
  • 150ml natural yogurt
  • Approx 150ml hand-hot water
  • Melted butter or ghee, to serve

For filling:

  • 25g sultanas or raisins
  • 25g desiccated coconut
  • 25g flaked almonds or pistachios

  Method

  1. Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
  2. Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
  3. While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
  4. Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
  5. Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
  6. Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.
  7. Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

  • Makes: 6

  • Prep time:25 mins

    plus 2 ½hrs proving

  • Cooking time:8 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

I find all Naan Bread difficult to make but the secret seems to be to forget you are makn bread so don't "prove" the dough and ensure your oven is very hot and that you put the uncooked dough onto a cast metal griddle plate, lightly greased.