Most of you will know “naan”, the Indian flatbread, that gets served with your favourite curry. But have you tried Peshwari Naan?
Surprisingly, the word “nan” didn’t originate from India but from Iran. The word is used throughout the Asian subcontinent for any type of bread. In India, naan is traditionally baked in an India tandoor, as you will see in the the pictures to follow. Fret not, you can bake it in your oven too at its highest setting, just check the recipe below.
A big thank you to London chef, Sabbir Karim, and his staff for letting me shoot this Peshwari Naan recipe step-by-step at his restaurant Namaaste Kitchen. Sabbir is quite a high flyer in the food industry, having won the Chef of the Year award twice at the Asian Curry Awards. Namaaste Kitchen has won the accolade of Best South Asian Restaurant and Takeaway in London in 2012 and 2014. If you’re in London and fancy some Indian food, you now know where to dine.
Cook More Indian Food At Home
- The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
- The New Curry Secret
- How To Make British Indian Restaurant (BIR) Style Meals
- Rick Stein’s India
Much like sandwiches, naan can have different fillings. Peshwari, sometimes spelt Peshawari, has a dried fruit and coconut filling and once you taste it you’ll never go back to plain, old boring naan bread. The other most famous ones are Keema Naan, which is stuffed with meat and Kulcha Naan filled with a spicy, onion mixture. The sky’s the limit, really, so let your imagination run wild.
Place all the wet ingredients in a large bowl and stir well.
Next add all the dry ingredients to the bowl and incorporate all the ingredients into a smooth dough. Keep kneading to get the desired result.
Divide the dough into equal portions and roll into neat balls. Cover with cling film and allow to rise at room temperature for an hour.
Flatten the ball of dough in your hand and place a portion of the fruity filling in the center. Pinch the dough around the edges to close the naan into a ball and sprinkle sesame seeds on top.
Roll the filled dough ball flat. You can either cook it in the tandoori or in your oven at its highest setting. It would take around 7-8 minutes to cook. Enjoy!