PESHWARI NAAN


Easy enough to buy from the supermarket, but not that difficult to make for yourself. There are several ways of varying the ingredients, but Peshwari, a lovely blend of pistachios and raisins is a favourite.


INGREDIENTS

Dough

1 tsp of dried active yeast

1 tsp of sugar

200g plain flour

¼ tsp of salt

 ½ tsp of baking powder

1 tbsp vegetable oil

2 tbsp of plain yoghurt

2 tbsp of milk

Filling

70g pistachios

35g raisins

1½ tsp brown sugar


METHOD

1. 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.

2. Meanwhile, in a separate bowl mix the flour, salt and baking powder.

3. Once yeast is frothy add it to the flour with the oil, yoghurt and milk.

4. Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.

5. Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 1 hour.

6. Divide the dough into four balls and place on a floured surface.

7. Place all ingredients for the filling into a blender and blitz to a course powder.

8. Flatten out each ball and place about 1 tbsp of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm/¼in thick.

9. Heat the 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.

10. Transfer to a baking tray (cooked side down) and cook under a hot grill for 2 - 5 minutes until all puffed up. Smear with butter to serve.



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