1To make the filling, grind and crush coconut, almonds, sugar, and raisins.
2To make the filling, grind and crush coconut, almonds, sugar, and raisins.
3To make the filling, grind and crush coconut, almonds, sugar, and raisins.
4For the naan, combine self-raising flour, wheat flour, a teaspoon of baking powder, a teaspoon of sugar, a pinch of salt, half a cup of yogurt, and a splash of milk.
5For the naan, combine self-raising flour, wheat flour, a teaspoon of baking powder, a teaspoon of sugar, a pinch of salt, half a cup of yogurt, and a splash of milk.
6For the naan, combine self-raising flour, wheat flour, a teaspoon of baking powder, a teaspoon of sugar, a pinch of salt, half a cup of yogurt, and a splash of milk.
7Mix all the naan ingredients together.
8Mix all the naan ingredients together.
9Mix all the naan ingredients together.
10If the dough is too dry, add more milk; if it's too wet, add more flour.
11If the dough is too dry, add more milk; if it's too wet, add more flour.
12If the dough is too dry, add more milk; if it's too wet, add more flour.
13Make the dough as smooth as possible, add a bit of oil, and then set it aside.
14Make the dough as smooth as possible, add a bit of oil, and then set it aside.
15Make the dough as smooth as possible, add a bit of oil, and then set it aside.
16After some time, roll the naan dough a bit, then add the filling.
17After some time, roll the naan dough a bit, then add the filling.
18After some time, roll the naan dough a bit, then add the filling.
19Pinch all the sides together to close the naan, ensuring the filling stays inside.
20Pinch all the sides together to close the naan, ensuring the filling stays inside.
21Pinch all the sides together to close the naan, ensuring the filling stays inside.
22Roll your naan up.
23Roll your naan up.
24Roll your naan up.
25Add some nigella seeds if desired.
26Add some nigella seeds if desired.
27Add some nigella seeds if desired.
28Place your naan on a non-slapping tool and wet it to get a nice crust.
29Place your naan on a non-slapping tool and wet it to get a nice crust.
30Place your naan on a non-slapping tool and wet it to get a nice crust.
31Cook the naan from both sides, using any technique to ensure it's cooked through.
32Cook the naan from both sides, using any technique to ensure it's cooked through.
33Cook the naan from both sides, using any technique to ensure it's cooked through.
34Once golden spots appear on top, the naan is done.
35Once golden spots appear on top, the naan is done.
36Once golden spots appear on top, the naan is done.
37Garnish with some butter on top and enjoy.
38Garnish with some butter on top and enjoy.
39Garnish with some butter on top and enjoy.
Ingredients
2 tbls crushed coconut
2 tbls crushed coconut
2 tbls crushed coconut
2 tbls crushed almonds
2 tbls crushed almonds
2 tbls crushed almonds
1 handful raisins
1 handful raisins
1 handful raisins
1 tbls sugar
1 tbls sugar
1 tbls sugar
200 g self-raising flour
200 g self-raising flour
200 g self-raising flour
100 g wheat flour
100 g wheat flour
100 g wheat flour
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 tsp sugar
1 tsp sugar
1 tsp sugar
1 pinch salt
1 pinch salt
1 pinch salt
0.5 cup yogurt
0.5 cup yogurt
0.5 cup yogurt
80 millilitres milk
80 millilitres milk
80 millilitres milk
Peshwari filling
Peshwari filling
Peshwari filling
nigella seeds
nigella seeds
nigella seeds
butter or ghee for brushing
butter or ghee for brushing
butter or ghee for brushing
Equipment
non-slapping tool
Tips
If the dough is too dry, add more milk.
If the dough is too wet, add more flour.
Make the dough as smooth as possible.
Pinch the sides of the naan together to ensure the filling stays in.
Wet the naan before cooking for a nice crust.
Cook the naan from both sides until golden spots appear.