Peshwari Naan

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Step 1.

Combine the plain flour, instant yeast, ½ tsp of salt, ½ of sugar, 3 tbsp of oil and 150ml warm water. Knead for 10 mins until it forms a smooth dough. Cover and allow to rise in a warm place for 30 mins.

Step 2.

Melt 2 tbsp butter in a microwave.

Step 3.

Blend up your flaked almonds, sultanas, desiccated coconut, brown sugar, cinnamon, cumin, melted butter, 1 tbsp of water and a big pinch of salt. Reserve some almonds and sultanas for garnish at the end.

Step 4.

Divide the dough into four sections and roll each into a ball. Gently press it down and add 2 tbsp of the filling. Pinch the edges into the centre to seal the edges of the naan.

Step 5.

On a floured surface, gently roll out the dough ball until it’s 10cm in diameter. Repeat to make 4 naans.

Step 6.

Heat up a pan until it’s smoking hot, and drizzle with some vegetable oil.

Step 7.

Cook the naan on either side for 2 mins until puffed and golden. Repeat with the remaining naans.

Step 8.

To serve, spread the naan with butter and sprinkle over some toasted flaked almonds, sultanas and coriander leaves.

These freeze amazingly well. Pop them in the freezer after they have cooked then reheat in the oven whenever you need a fix.

200g Plain Flour
7g Dried Instant Yeast
½ Tsp Sugar
3 Tbsp Butter
50g Flaked Almonds
25g Sultanas
25g Desiccated Coconut
25g Brown Sugar
½ Tsp Ground Cinnamon
½ Tsp Ground Cumin
Small Handful Of Coriander Leaves
Vegetable Oil