Peshwari Naan
This deliciously stuffed naan is perfect for a weeknight dinner or to impress guests. If you prefer a different flavour, try the garlic naan variation!
Method
- 1
In a bowl, combine the bread flour, salt, sugar, and yeast. Make a well in the centre and add the warm water. Stir until you have a rough dough.
- 2
Knead the dough by hand for about 10 minutes until smooth and soft.
- 3
Oil a mixing bowl, place the dough inside, and cover with cling film. Leave in a warm place to prove for an hour, or until doubled in size.
- 4
Once proved, punch the dough down and knead for another minute. Weigh the dough and divide it into 6 equal pieces.
- 5
For the filling, either blend the filling ingredients in a blender or mix them in a bowl. Roll each piece of dough into a ball and flatten it into a disc, about 10-15 cm in diameter. Place a portion of filling in the centre, fold the edges over, and seal them together. Turn the sealed side down.
- 6
Roll the filled dough disc to about 5 mm thick, ensuring it retains a teardrop shape without tearing.
- 7
Heat a tablespoon of oil in a frying pan over medium heat. Cook each naan for about 5 minutes, flipping halfway, until golden and puffed. Press down with a spatula if it bubbles excessively.
- 8
For garlic naan, mix the oil and garlic as the naans cook. Brush the hot naans with this garlic oil and sprinkle with coriander leaves if desired.
Ingredients
- •440 g bread flour
- •2 tsp salt
- •2 tbsp sugar
- •7 g fast action dried yeast
- •200 ml warm (not hot) water
- •75 g ground almonds
- •25 g mixed dried fruit
- •25 g desiccated coconut
- •3 tbsp olive oil
- •3 tsp garlic paste (or 3 garlic cloves, minced)
- •2 tbsp fresh coriander, chopped
Notes
- •Let naans cool completely before storing in an airtight container.
- •Reheat naans on a dry frying pan or in the oven wrapped in foil.
- •Adjust the filling to your taste; try using pistachios or other nuts.
- •For a quicker option, use store-bought naan and simply fill them.
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