Recipe: Peshwari Naan

PESHWARI NAAN

This naan was inspired by a recent trip to India. Though we don't yet have a tandoor oven in the studio we're in love with the soft, chewy, puffy texture that this recipe gives. Peshwari naan is the best filling for sure. We serve ours with a fiery chilli & coriander yogurt that packs a real punch but you can make some up as a side to mop up your favourite curry. Makes 6 small naans.

Ingredients

For The Naan

  • 250 g plain flour
  • 2 tsp caster sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 120 ml milk

For The Filling

  • 25 g ground pistachios
  • 2 tbsp ghee
  • 50 g dessicated coconut
  • 25 g ground almonds
  • 30 g sultanas
  • 2 tbsp mango chutney
  • 1 tbsp black onion seeds

For The Dip

  • 1 bunch fresh coriander
  • 3 fresh green chillies
  • 2 tbsp yoghurt
  • 100 ml water

Step 1

Make The Dough

Sift the dry ingredients into a bowl. Mix the oil into the milk. Create a well in the centre of the flour mixture and pour in the milk. Slowly mix the dry ingredients into the milk to make a sticky dough.

Step 2

Rest The Dough

Knead the dough until it's no longer sticky. Add a little extra flour if needed. Transfer the dough into an oiled bowl and cover with a damp tea towel. Leave in a warm place for 10-15 minutes.

Step 3

Make The Filling

Melt the ghee in a medium pan over a medium heat. Add the coconut, almond and pistachios to the pan with the sultanas. Stir in the mango chutney and cook for a few minutes before leaving to cool slightly.

Step 4

Grill The Naan

Preheat the grill to medium. Divide the dough into 4 balls and push your thumb into the centre of one. Add a little of the filling to the centre of the dough and fold the dough back around the filling. Roll the dough out into thin circles and place onto a baking tray (in batches if necessary). Grill for 2 minutes until lightly browned. Turn and grill for another minute.

Step 5

Make The Dip And Serve

Blitz all of the ingredients for the dip together to get a thin green sauce. Serves 6

Comments

charliem76

These naans taste lovely! I think it should say 2 tablespoons of oil in the recipe. If I make them again I'll cook them for a bit longer on a lower heat because they were a bit doughy in the middle.

mum4d

Your recipe says to add oil into the milk, but there's no oil listed in the ingredients...

0yahya

An absolutely awesome breakfast with contrasting tastes, colors and texture throughout!

Sorted

This naan was inspired by a recent trip to India. Though we don't yet have a tandoor oven in the studio we're in love with the soft, chewy, puffy texture that this recipe gives. Peshwari naan is the best filling for sure. We serve ours with a fiery chilli & coriander yogurt that packs a real punch but you can make some up as a side to mop up your favourite curry. Makes 6 small naans.

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