Peshwari Naan

Peshwari Naan (or Peshawari naan) is a leavened bread, filled with desiccated coconut, sultanas (or raisins), pistachios, and almonds. It originates from the city of Peshawar in Pakistan.

Ingredients :

Naan bread:

• 450g (3 ⅝ cups) plain flour


• 150ml (â…” cup) milk (warm)


• 150ml (â…” cup) full-fat Greek yogurt


• 8.5g (2 tsp) sugar


• 6g (1 tsp) salt


• 1 egg (beaten)


• 4g (1 tsp) baking powder


• 10g (1 tbsp) nigella seeds

Filling:

• 4.5g (1 ½ tsp) sesame seeds


• 18g (3 tbsp) almond flour


• 30 pistachio nuts (peeled and finely chopped)


• 75g (3oz) sultanas


• 21g (3 tbsp) coconut powder


• 11g (2 tbsp) desiccated coconut


• 25g (2 tbsp) caster sugar


• 60ml (4 tbsp) single cream


• 15ml (1 tbsp) mango pulp

Serves : 8

Cooks In : 1 hour 30 min

Difficulty : Medium

Preparation Method :

- Place all the naan ingredients into the K-Mojo DigiMaster food processor, using the kneader attachment, and blitz at minimum speed for 5 minutes, or until a dough ball is formed.

2. Dust a clean work surface with plain flour
3. Take the dough out of the machine and place it on the floured surface.
4. Sprinkle a bit of flour on the top of the dough and form it into a ball and place it into a large mixing bowl.
5. Cover with a damp tea towel and set aside in a warm area in the kitchen, such as the back of a cooker.
6. Leave to proof for 1-3 hours.
7. Meanwhile, place all the ingredients for the filling in a mixing bowl and stir until well incorporated.
8. Dust a clean work surface with plain flour again
9. Take the dough out and place it on the surface. Segment into 8 equal pieces.
10. Roll each piece into a ball and flatten with the palm of your hand.
11. Place an â…› of the filling in the centre12. Place the sealed side down onto the floured surface. Flour your rolling pin and roll until flattened. Don’t worry if small tears emerge. Repeat until all 8 naans are filled.
13. Heat a large cast iron or a non-stick frying pan over medium heat.
14. Cook one naan in the frying pan for roughly 1 minute on each side. Check every now and then, because golden bubbles should form on both surfaces.
15. Remove from heat and keep warm in a heated oven while you cook the rest.
16. Serve immediately with your favourite curry!
17. Enjoy!

Tips :

For a slight tweak on the filling, you can place all the ingredients, except a third of the sultanas in a food processor and blitz until a paste forms. Stir in the remaining sultanas and proceed with the recipe.