Peshwari Naan

Ingredients:

For the Naan Dough:
150ml milk
1 tsp active, dried, yeast
1 tsp baking powder
1/2 tsp fine sea salt
1 tbsp sugar
1 egg
150ml Greek yoghurt
450g (1 lb) white flour (plus more for dusting)
1 tbsp nigella (kalonji) seeds (optional)

For the Filling:
1 tbsp desiccated coconut
1 tsp brown sugar
100g flaked almonds
1 1/2 tbsp single cream
10 sultanas
1 1/2 tsp melted ghee
2 tbsp sesame seeds
2 tbsp pistachios, chopped (optional)

Hot ghee for brushing
sesame seeds, to garnish

Method:

Sift together the flour, baking powder and salt into a bowl. Stir in all but 1/2 tsp of the sugar then heat the milk in the microwave until just finger hot. Add the yeast reserved sugar to the milk, whisking to combine. Cover and set aside for about 10 minutes, until frothy. In the meantime stir the yoghurt and egg into the flour mixture (if you want to add nigella seeds add them at this point).

Once the yeast and yoghurt mixture is active and frothy, add to the flor mixture and, using your hands, bring everything together to a soft and slightly sticky dough (add a little water if it's too stiff and a little flour if too soft). Turn out onto your work surface and knead aggressively for 10 minutes. After this time, shape the dough into a bowl, transfer to a lightly-oiled mixing bowl, cover with clingfilm (plastic wrap) and set aside to raise for a few hours (or even over night).

Once the dough has almost doubled in volume knock it back, turn out onto your work surface and knead for a few minutes. Divide this dough into 4-6 portions (depending on the size of the naans you want). Working with one piece of dough at a time, and add just enough flour so that it is workable. It should be sticky but not sticking to your hands.

Set the dough aside then prepare the remaining pieces of dough in the same manner. Once all the dough pieces are prepared, cover and allow to raise for 30 minutes.

In the meantime, combine the coconut, sugar, almonds, cream, sultanas, ghee and sesame seeds in a food processor and process until you have a thick paste (add more milk if too dry and more almonds if too wet). Stir in the chopped pistachios at this point, if using.

Once the dough balls have risen, take the first and make a shallow depression in it with your thumb. Place 1/4 or 1/6 (depending on how many dough balls you have) of the filling mixture in the depression then fold over the dough to cover the filling. Place the dough on a floured work surface and roll out into a flat round or teardrop shape. Carefully lift the shaped naan and slap the dough between your hands to remove any excess flour.

Set the dough aside and prepare the remaining naans in the same manner.

If you are pan-frying, place a large frying pan over high heat. When the pan is hot, add in the first naan bread, and fry it for about 2 minutes, or until you can see bubbles forming on the top surface. I like to cook my naans until there are some nicely coloured bits on the surface. Flip the bread over and cook for about 30 seconds on the other side. Brush with hot ghee and sprinkle over some sesame seeds (if using). Stack on a warm plate and cover with a clean cloth. Continue cooking the remaining naan breads.

If oven baking, pre-heat your oven to its highest setting. If you have a pizza stone place this in the centre of your oven, otherwise place a baking tray in the oven. Allow the pizza stone/baking tray to heat for 30 minutes. When ready to cook add your naans to the pizza stone or baking tray and cook for about 10 minutes, until nicely risen and golden. Brush with hot ghee, garnish with sesame seeds and serve.

Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.

Peshwari Naan

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