Peshwari Naan Bread

Makes at least 16 naan
by Tenina Holder

Videos


I made these for our Currying Flavour classes that I ran last year, and may run again this year if you behave yourselves and leave me nice comments. (and go and join me on Facebook and Instagram too of course!!)

A little bit different and originally inspired from my trip to the UK, where of course Currying flavour is THE thing to do on a weeknight, or any night! I had some of these in Bath and I must say, pleasantly surprised, I do love a little sweetness with my curry.

Give them a whirl, but if cheese naan is your thing...watch the video and there you have it all!

Need

Do

1  

Place the pistachios, sultanas and coconut into TM bowl and blend 15 sec/speed 8. Remove from bowl and set aside.

2  

Place milk, egg, oil, yoghurt and yeast into TM bowl and blend 3 sec/speed 7. Warm 2 min/37°C/speed 1.

3  

Add flour, baking powder, sugar and salt to TM bowl. Knead 3 min/Interval.

4  

Place dough into an oiled bowl and cover tightly with plastic wrap to prove for up to 2 hours.

5  

Preheat pizza stone in a hot oven minimum 200°C, hotter if you can go there.

6  

When the dough has doubled, turn out onto a floured surface and knead by hand until smooth. Divide into 100g portions then tear each portion into halves.

7  

Roll out to approx 1/2 cm thick and form into a tear shape by hand. Place a spoonful of the peshwari mixture onto one half of the dough, fold over and roll flat to just seal using a rolling pin. Sprinkle with additional salt.

8  

Place onto the hot pizza stone for approximately 5 minutes, you don’t want brown, you want just starting to turn golden. You should not have to turn them over. They will be cooked on both sides.

9  

Serve piping hot with toppings or curry of choice. These will go well with savoury or as suggested, with plenty of melted butter and honey.

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