PESHWARI NAAN
Naan with a sweet nut and raisin filling
Provided by HariGhotra
Time 1h5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.
- Meanwhile, in a separate bowl mix the flour, salt and baking powder.
- Once yeast is frothy add it to the flour with the oil, yoghurt and milk.
- Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.
- Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 1 hour.
- Divide the dough into four balls and place on a floured surface.
- Place all ingredients for the filling into a blender and blitz to a course powder.
- Flatten out each ball and place about 1 tbsp of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm/¼in thick.
- Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.
- Transfer to a baking tray (cooked side down) and cook under a hot grill for 2 - 5 minutes until all puffed up. Smear with butter to serve.
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