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Peshwari naan recipe

46 ratings

This gorgeous peshwari naan is sweet and bursting full of flavour from raisins, pistachios and desiccated coconut. This indian side dish is best served warm and is perfect for mopping up the remains of a curry or tikka masala. See method

Serves 6
30 mins to prepare and 10 mins to cook
368 calories / serving
Vegetarian

Ingredients

300g plain flour
1 tsp fast-action yeast
¼ tsp baking powder
2g (1 tsp) salt
100ml milk
100ml (3 1/2 fl oz) water
3 tbsp plain yogurt
25g (2oz) shelled pistachios
25g (2oz) raisins
25g (2oz) desiccated coconut

Each serving contains

Energy
1555kj
368kcal 18%
Fat
9g 12%
Saturates
4g 22%
Sugars
8g 9%
Salt
0.9g 15%

of the reference intake
Carbohydrate 66.2g Protein 10.5g Fibre 5.3g

Method

Tip the flour, yeast, baking powder and salt into a bowl. Gently warm the milk and water until finger hot. Then add to the bowl along with the yogurt. Stir until the mixture comes together then turn out onto a lightly floured work surface and knead for 10 minutes until elastic and smooth (you can speed up the process using a dough hook in a food mixer). Lightly oil the bowl and then place the dough inside and cover with clingfilm. Leave until doubled in size, about 1 hour.
Tip the pistachios, raisins and coconut into a small blender and pulse to a coarse powder.
Punch down the risen dough, knocking out all the air, turn out onto a lightly floured work surface and knead for 1 minute more. Divide the dough into 6 pieces. Shape each piece of dough into a ball. Use your thumb to make a large dent in each ball and put a little of the pistachio mixture inside. Then use your fingers to seal. Roll out the dough to form a teardrop, roughly 20 cm x 10 cm wide.
Heat the grill to its highest setting. Place a large baking sheet under the grill and heat for 5 minutes. Carefully place the naans onto the baking sheet and cook in 2 batches under the grill for 2-3 minutes on each side until lightly puffed and browned. Brush with melted butter, if you like, to serve.

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