Peshwari Naan
User Reviews
4.9
33 reviews
Excellent
Peshwari Naan
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Homemade Peshwari Naan is the perfect curry side. This naan bread recipe is soft and fluffy pillow like bread that cooks in under 5 minutes.
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Ingredients
- 350 g Strong white bread flour
- 1 teaspoon sea salt
- 7 g Fast action yeast
- 150 ml natural yogurt
- 160 ml hot water
- 30 g raisins
- 30 g desiccated coconut
- 30 g flaked almonds
- butter melted; optional
Instructions
- In a large bowl, mix 350 g Strong white bread flour, 1 teaspoon Sea salt and 7 g Fast action yeast.
- Stir in 150 ml Natural yogurt and 160 ml Hot water. Mix firstly with a fork and then with your hands to form a soft dough.
- Put on a lightly floured surface and knead for 4-5 minutes until smooth and stretchy.
- Place the ball of dough into a lightly oiled bowl and cover with a towel. Put in a warm place and leave for at least 90 minutes (if using fast action yeast) or 3 hours if using normal yeast.
- While the dough is proofing, put 30 g Raisins, 30 g Desiccated coconut and 30 g Flaked almonds into a food processor and blend into a paste. It might be quite crumbly, but that will be okay.
- When the dough has doubled, carefully remove from the bowl and cut into 6 pieces. Lightly flour a surface and roll each piece of dough into a circle about 15cm/6in diameter.
- Divide the almond mixture into 6 and spread a piece into the centre of each circle of dough. Pull the sides of the dough up to encase the mixture and form into a ball again making sure the dough is sealed so no filling is visible.
- Keeping the dough on the floured surface, roll the filled dough ball out into either a circle or (traditionally) a tear-drop shape. Each naan should be about 20cm/8in in diameter.
- Heat a frying pan over a very hot heat. Don't add any oil to the pan - keep it dry. Dry fry each naan for around 2 minutes each side until they puff up and get a nice char.
- Brush with melted Butter and sprinkle with raisins, almonds and chopped coriander (cilantro).
Notes
- You need to make sure your pan is VERY hot to cook a peshwari naan. They are usually cooked on in a tandoor, which is very hot, so you need to replicate that heat.
- Cooking it at a high heat means that it cooks quickly. If it is cooked too slowly, it can go crunchy and hard, which isn't the texture we are going for.
- It needs to be cooked in a dry pan without oil, this is so it bakes rather than fries.
- We made ours by hand, however you can use a stand mixer to make this recipe much easier.
- We always recommend using scales to make this recipe, rather than cups. This is because depending on the cups, and how you fill them, the amount of flavour can differ quite a lot. Weighing the flour ensures you have the exact right amount you need.
- If you are using cups to measure this, then be aware that not all cups are created even. Add the flour a little at a time and if the mixture looks the right consistency, then don't add any more. If it is still too wet, then add a little more flour at a time.
Nutrition Information
Show Details
Serving
1naan bread
Calories
276kcal
(14%)
Carbohydrates
45g
(15%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
411mg
(17%)
Potassium
212mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
26IU
(1%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1naan bread | |
| Calories | 276kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 411mg | 17% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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