Peshwari naan
Beautiful peshwari naan breads made in your frying pan. The soft dough is brushed with ghee and topped with almonds, coconut and sultanas, but you could easily adapt it to incorporate your favourite toppings.
Ingredients
- ¾ tsp fast-action dried yeast
- 1 tsp caster sugar
- 2 tbsp warm water
- 240²µ/8½´Ç³ú plain flour, plus extra for kneading and rolling
- 1 tsp baking powder
- salt, to taste
- 6 tbsp full-fat milk
- 120g/4¼oz Greek-style yoghurt
- 2 tbsp ghee
- handful fresh coriander, finely chopped
For the topping
- 40²µ/1½´Ç³ú almonds, finely chopped
- 1 tbsp sultanas, roughly chopped
- 1 tbsp desiccated coconut
- 1 tbsp light brown sugar
- pinch ground cinnamon
Method
Place the yeast and sugar in a small bowl and mix in the warm water. Leave to rest for 10 minutes.
In a mixing bowl, add the flour, baking powder and salt. Add the milk and yoghurt along with the sugar and yeast mixture. Mix well to form a slightly sticky dough. Cover with cling film and leave to rise in a warm place for 1 hour.
Add all of the topping ingredients to a bowl, mix well and set aside.
Turn the dough out onto a floured board. Knead for a minute and divide into four portions. Dust with flour and roll out each portion to a naan shape about 18cm/7in in diameter. It doesn’t have to be round so don’t worry about the shape as long as it fits in your frying pan. Shape the remaining naans, then add an equal amount of the topping to each, pushing lightly into the dough. Brush the top with some of the ghee.
Heat a frying pan over a medium–high heat. As the pan begins to smoke, brush with a little ghee. Slap the ghee side of the naan into the hot pan. Cover and cook for 1 minute as bubbles begin to form. Brush the top side with ghee. Turn the naan over and cook for a further 1½ minutes or until browned on both sides. Remove from the pan and cover with kitchen foil while you cook the remaining naans.
While warm, top with coriander and serve with your favourite tikka or curry.
Summer
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