Peshwari Naan
Serves 1
Directions
- 1To make the filling, grind and crush coconut, almonds, sugar, and raisins.
- 2For 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.
- 3Mix all the naan ingredients together.
- 4If the dough is too dry, add more milk; if it's too wet, add more flour.
- 5Make the dough as smooth as possible, add a bit of oil, and then set it aside.
- 6After some time, roll the naan dough a bit, then add the filling.
- 7Pinch all the sides together to close the naan, ensuring the filling stays inside.
- 8Roll your naan up.
- 9Add some nigella seeds if desired.
- 10Place your naan on a non-slapping tool and wet it to get a nice crust.
- 11Cook the naan from both sides, using any technique to ensure it's cooked through.
- 12Once golden spots appear on top, the naan is done.
- 13Garnish with some butter on top and enjoy.
Ingredients
- 2 tbls crushed coconut
- 2 tbls crushed almonds
- 1 handful raisins
- 1 tbls sugar
- 200 g self-raising flour
- 100 g wheat flour
- 1 tsp baking powder
- 1 tsp sugar
- 1 pinch salt
- 0.5 cup yogurt
- 80 millilitres milk
- Peshwari filling
- nigella seeds
- 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.
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