Peshwari Naan Bread

By Hari Ghotra · 120 min

Ingredients

Instructions

1. Mix the yeast and sugar with a tablespoon of warm water and leave for 5 minutes in a warm place until frothy.
2. In a separate bowl, mix the flour, salt and baking powder.
3. Add the frothy yeast to the flour along with the oil, yoghurt and milk.
4. Knead with slightly wet hands, folding as you go, until soft.
5. Put the dough in a bowl, cover with cling film and leave somewhere warm to rise for at least 1 hour, longer if possible.
6. Divide the dough into four balls on a floured surface.
7. Blitz the filling ingredients (pistachios, raisins, brown sugar) in a blender to a coarse powder.
8. Flatten each ball, place about 1 tbsp of filling in the middle, pull the dough up to seal, then roll into a teardrop shape about 0.5 cm (¼ inch) thick.
9. Heat a tava or frying pan on high. Cook each naan for about a minute or two until browned on one side.
10. Transfer to a baking tray, cooked side down, and grill on high for 2-5 minutes until fully puffed.
11. Brush with butter before serving.

Summarized from Hari Ghotra's video. Watch it for the details.

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MilkBrown sugarYoghurtPistachioRaisin