Authentic peshwari naan
Sweet peshwari naan. A restaurant favourite and I can see why those of you who love it, love it! This naan has a slightly sweet flavour (from the raisins and sugar) and is especially tasty with some plain yoghurt. There are different ways to make these. Some people like to use whole raisins, others like to use coconut or almonds. My recipe is pretty straight forward and very simple. These naan give you the lovely sweet nutty flavour you are looking for and are beautifully easy to make. I have also been known to use the pistachio crumb as a topping on my breakfast cereal too.
Ingredients
Makes: 4 naan
- 1 teaspoon dried active yeast
- 1 teaspoon caster sugar
- 1 tablespoon warm water
- 200g plain flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vegetable oil
- 2 tablespoons plain yoghurt
- 2 tablespoons milk
- For the filling
- 70g pistachios
- 35g raisins
- 1 1/2 teaspoons brown sugar
Method
Prep:30min ›
Cook:8min ›
Extra time:1hr proofing ›
Ready in:1hr38min
- In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.
- Meanwhile, in a separate bowl mix the flour, salt and baking powder. When the yeast is frothy add it to the flour with the oil, yoghurt and milk.
- Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.
- Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise at least 1 hour (but longer if possible).
- Divide the dough into four balls and place on a floured surface. Place all ingredients for the filling into a blender and blitz to a coarse powder.
- Flatten out each ball and place about 1 tablespoon of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into a tear shapes about 0.5cm (1/4 in) thick.
- Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.
- Transfer to a baking tray (cooked side down) and cook under a hot grill for 2 to 5 minutes until all puffed up. Smear with butter to serve.
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Reviews in English (1)
Good and easy recipe to make - 27 Jan 2016