Vegan Masala Recipe

Peshwari Naan

Name: Peshwari Naan
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 440 g bread flour; 2 tbsp sugar; 7 g fast action dried yeast; 2 tsp salt; 200 ml warm (not hot) water; 3 tbsp olive oil; 75 g ground almonds; 25 g mixed dried fruit; 25 g desiccated coconut; 2 tbsp fresh coriander, chopped; 3 tsp garlic paste (or 3 garlic cloves, minced)

Peshwari naan encloses a sweet, fragrant filling of coconut, nuts and dried fruit inside soft, blistered bread. It is a lovely foil for a hot curry and a treat in its own right.

Recipe by Craig Logue How our recipes are created

40 minPrep: 35 minCook: 5 minServes 6IndianVegan

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From the kitchen

What to expect

Keep the filling fine enough to roll without tearing the dough, but not so smooth that it loses texture. Seal the edges carefully and cook over high heat for those characteristic dark bubbles.

Serving idea

Best served simply

Serve warm with chana masala, dal, or a simple tomato chutney on the side.

Cook the recipe

Method

1
In a large bowl, mix 440 g bread flour, 2 tbsp sugar, 7 g fast action dried yeast and 2 tsp salt.
2
Add 200 ml warm, not hot, water and stir until a rough dough forms.
3
Knead the dough by hand for about 10 minutes, until smooth and soft.
4
Brush a bowl with 1 tbsp of the 3 tbsp olive oil, place the dough inside, cover, and leave in a warm place for about 1 hour, until doubled in size.
5
Punch the dough down and knead for 1 minute. Divide it into 6 equal pieces.
6
Mix 75 g ground almonds, 25 g mixed dried fruit, 25 g desiccated coconut and 2 tbsp fresh coriander, chopped, in a bowl.
7
Roll each piece of dough into a ball, then flatten it into a disc about 10 to 15 cm across. Put a portion of filling in the centre, gather the edges over it, and seal well. Turn the sealed side down.
8
Roll each stuffed piece gently into a teardrop shape about 5 mm thick, taking care not to tear the dough.
9
Heat 1 tbsp of the remaining olive oil in a frying pan over medium heat. Cook each naan for about 5 minutes, turning once, until golden and puffed. Press it down lightly with a spatula if it balloons too much.
10
Warm the remaining 1 tbsp olive oil with 3 tsp garlic paste, or 3 garlic cloves, minced, and brush it over the hot naans before serving.

A few useful notes

Notes

The dough should feel soft and slightly tacky, not dry. If it resists rolling, give it a few minutes to rest and relax before shaping again.
Cook over medium heat so the naan cooks through without burning before the centres are set.
For a softer finish, cover the cooked naan with a clean tea towel as you work through the batch.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or warm oven until supple again.
The filling can be mixed a little ahead of time, but keep the dough covered so it does not dry out.

Gather everything first

Ingredients

440 g bread flour
2 tbsp sugar
7 g fast action dried yeast
2 tsp salt
200 ml warm (not hot) water
3 tbsp olive oil
75 g ground almonds
25 g mixed dried fruit
25 g desiccated coconut
2 tbsp fresh coriander, chopped
3 tsp garlic paste (or 3 garlic cloves, minced)

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