Monday, 31 March 2014

Peshwari Naan - Easy to Make Recipe

 Every good Indian curry dish deserves some nice naan bread for dipping and mopping.  Garlic and Coriander is seriously good, but if I have to choose between the two then Peshwari has to be my favourite. 
 

Peshwari has a lovely sweet taste to it from the coconut and sultanas.  If you want to you add a few flaked almonds to the top.  So very easy to make and far better than shop bought naan.  
Don't forget you can freeze them once cooked if you have too many.   Just be sure to defrosted them thoroughly before reheating.  Place the naans on kitchen foil and sprinkle with a little water.  I've done it and they turn out fine.  

Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/peshwari-naan-bread
 
To make 6 naan breads you will need:
150ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil - plus a little extra
150g natural yogurt
1 large egg - lightly beaten
a good handful of sultanas - soaked in a little milk for at least 30 minutes
a good handful of sweetened desiccated coconut
a little oil for drizzling

How to do it:
Put the milk in a bowl. Add just 1 tsp of the sugar, and the yeast and stir to mix.  Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
Sift the flour, salt and baking powder into a large bowl.  Add the remaining 1 teaspoon caster sugar, the yeast mixture, 2 tablespoons vegetable oil, the yogurt and egg along with the sultanas.
If the mixture looks too dry then you can mix in a little more yogurt.

Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and then form into a ball.

Pour a teeny amount of oil into a large mixing bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm place for an hour or until the dough has doubled in size.
This can take up to an hour. 
Preheat your oven to the highest temperature and put the heaviest baking tray you own to heat in the oven.

Punch down the dough and knead it again.  Divide into 6 equal balls. Keep five of them covered while you work with the sixth.
Roll this ball into a tear-shaped naan, about 7 inches in length and about 5 at its widest.  Mine wasn't exactly the perfect shape but hey-ho it doesn't really matter.
Spread over a little coconut onto each naan and drizzle with a little oil.
Now remove the hot baking tray from the oven and put the naan on to it, you can do 2 at a time.  Put the tray back into the oven immediately for 5 or 6 minutes. They should puff up nicely.  Remove from the oven and brush each naan with a little ghee or melted butter, wrap in foil to keep warm and soft while you make the others.  When you're done serve straight away.


You can find my recipe for Garlic and Coriander naan here.

5 comments:

A Trifle Rushed said...

I've never made Naan, but your's is so lovely and your recipe clear, I'm very tempted.

Katie Bryson said...

Gorgeous and inviting photo Jan - I love a peshwari but have only tried making Naans once which ended up dry and biscuity. I think I might just have to take a deep breath and try your recipe....

Michelle Utterlyscrummy Rice said...

Fab photo! I love making Naan breads, so much tastier than shop ought ones. Will give these a go.

Jacqueline Meldrum said...

Mmmmmmm! Now I have to make a curry so we can try this :)

Ren Behan said...

One of my favourite, along with a garlic naan, though I've never tried them myself. Looks like a good recipe x

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