Peshwari Naan Authentic Recipe
We strongly advise you to read the cooking tips before jumping to the recipe though.
Ingredients · Servings 3
- DOUGH
- 150g (1 1/4 cup) flour
- 1 tsp ghee
- 75 ml (1/4 cup + 1 tbsp) water
- 1/2 tbsp yogurt (curd)
- 3g dry yeast
- FILLING
- 15g (1 tbsp) pistachios
- 15g (1 tbsp) grated coconut
- 15g (1 tbsp) raisins
- SERVING
- ghee, melted, for serving
Method · 16 min
- Add all the ingredients for the dough in a large bowl, then knead, adding as much water as necessary to make a soft dough.
- Transfer the dough to a floured surface and continue kneading for another five minutes.
- Place the dough inside the bowl, cover with a cloth, and store in a warm place for about two hours until it doubles in volume.
- Grind the ingredients for the filling into a rough paste.
- Portion the dough into six pieces and shape it into rounds.
- Place a spoonful of the filling on each round of dough.
- Wrap the dough around the filling by pulling the dough together and sealing them together.
- Shape into balls and roll out into ovals.
- Bake in an oven preheated to 220°C (430°F) for about 8 minutes. It may be that you will need to bake the naans in two batches.
- The naans are baked once their surface has puffed up and is interspersed with brown spots.
- Just brush them with ghee, and they are ready to be served.
