Naan Bread. Heat a dry frying pan over a high heat, then place in the flattened dough circles, two at a time. I’d like to state here and now, those naans were delicious – but just not what we were expecting (or wanting!) I can understand why – the mild sweetness of the naans would counterbalance the heat of any hot curry for someone who may not be so used to spice. To bake these naans in the oven, pre-heat your oven to 200 and cook each naan for 2 minutes each atop greaseproof paper until you see golden spots. If you do, how luck are you!? I posted them to my Instagram the first time I recreated them last year and have made these on occasion throughout the year. MAKES. https://recipes.timesofindia.com/us/recipes/peshwari-naan/rs60336828.cms Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Peshwari Naan Recipe | Sweet Coconut Naan Bread. Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until the dough has doubled in size. Fret not, we can still cook Naan at home. I experimented that exact same day and pulled through with some delectably sweet, cushiony soft and oh-so indulgent Peshwari naans. Many people don’t tend to like raisins in their food – if so, you can serve them on the side so those who would like to have them can do so. Sprinkle over the flaked almonds. Your email address will not be published. It’s not too nice a sensation when your taste-buds are after savoury and they get sweet. Spiked with just a hint of cardamom and cinnamon, this recipe is such a treat for a bit of chai-time action and so satisfying that you won’t even have to serve anything else alongside it! Read about our approach to external linking. That’s what I’ve done in the images shown. Mix the milk and oil together in a separate bowl. Whisking in with each addition. … Eventually you will need to knead the flour with your hands. Taste test and adjust to your liking, Divide your dough into 8 equal balls. Put the flour, sugar, salt and yeast into a bowl. Add in just enough flour to get a firm dough that isn't wet to touch. In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Allow to set for a few minutes Peshwari Naans are traditional naans cooked with a stuffed of sugar, coconut, nuts and dried fruit such as raisins. Post was not sent - check your email addresses! Notify me of follow-up comments by email. STEP 1. For some, it’s just a preference! I hadn’t either until we accidentally ordered them as a side to our butter paneer and chicken korma when we were holidaying in the Isle of Skye back in 2018. Your email address will not be published. Disclaimer here and now: Peshwari naan is often eaten alongside curries too in the British Indian takeout scene. Mix the milk and oil together in a separate bowl. - Flour & Spice, The measurements for the stuffing are super forgiving, honestly. Curry isn’t complete without naan bread! I’m pretty sure my husband ordered them assuming we’d be getting a robust, large naan akin to the ones we get back home in London from all our local takeouts. Sift together the flour, sugar, salt and baking powder in a bowl. Whilst online sources and the name (obvs) does point out a link to Peshawar, friends on my Instagram informed me they have never seen these in their family or even in Peshawar. Gradually add in the flour 1/4 at a time, mixing with a wooden spoon. Then add to the bowl along with the yogurt. This makes this naan a delicious sweet Indian bread great with an extra spicy curry! Then knock back and form into five equal-sized balls. allrecipes.co.uk/recipe/39063/authentic-peshwari-naan-by-hari-ghotra.aspx I personally love the combination of sweet and savoury together (a’la Kabuli Pilau), however I just wasn’t sold after that first experience, probably because I didn’t fully understand what it was. Meanwhile, in a … You can garnish these with icing sugar, chopped nuts, whipped cream – you can really get creative! Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire. Pin 19. Heat a frying pan over high heat. Sorry, your blog cannot share posts by email. Can I put the dough in the fridge to make the next day? Make a well in the centre and add the yogurt and melted butter. Knead for 8-10 minutes, adding a little flour if the dough is too sticky. Allow to set for a few minutes, Add the oil, stir in, followed by the sugar, egg and then yogurt. Peshwari Naan Recipe – 42p per Naan. Cook as needed until both sides are spotted golden as shown in the images, Brush with some unsalted butter or ghee (optional step) and set in a warm place covered as you prepare the rest of the naan. It was many months later, a non-Asian friend of mine asked me for the recipe for ‘those really nice sweet naans you guys make’ – that’s when it all clicked together and I realised… Peshwari Naans are an actual thing! The naan bread are stuck to the inside of the oven just like the picture below. allrecipes.co.uk/recipe/39063/authentic-peshwari-naan-by-hari-ghotra.aspx However you prefer to eat your Peshwari Naan, with a curry or without, this is a wonderfully easy recipe and something always on my repertoire for when I want to make something special. Add a Recipe User Settings Log Out. You can totally play around with the measurements to adjust the flavour to your liking, Be prepared to generally play around with the quantity of filling you prefer for the naan too. I'm a 20-something year old living in London, a wife, a Mother, an ex-secondary school teacher and an avid foodie! The two most common options (probably your only options tbh) are to cook it on the hob much like you’d cook roti, or to bake it in a super hot oven. For a modern twist, try adding some chocolate chips! Work one naan at a time, flouring the surface as needed to ensure the dough doesn't stick, Roll out one dough ball until it is about the side of your hand, Add about 3tbsp of the filling into the centre of the naan, Pinch together the sides of the dough as shown in the images, then flatten with your palm, Roll this out, careful to ensure the naan doesn't stick to the surface and that the naan doesn't tear, Transfer this onto a pre-heated griddle pan on medium high heat.