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Hot, crusty and sweet slices of bread

Peshwari Naan


  • Author: Michelle Minnaar
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 2.5ml (½ tsp) sesame seeds
  • 15ml (1 tbsp) almond flour
  • 5ml (1 tsp) pistachios, finely chopped
  • 25g (1oz) sultanas
  • 15ml (1 tbsp) coconut powder
  • 10ml (2 tsp) desiccated coconut, plus more for sprinkling
  • 10ml (2 tsp) caster sugar
  • 20ml (4 tsp) single cream
  • 5ml (1 tsp) mango pulp
  • 500g (4 cups) bread flour, plus more for rolling
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) kalonji (onion seed)
  • 250ml (1 cup) milk
  • 1 egg
  • 250ml (1 cup) oil
  • 5ml (1 tsp) rosewater [optional]
  • 2.5ml (½ tsp) sugar
  • 1 tbsp of ghee or melted butter

Instructions

  1. Filling: Blend together the sesame seeds, almond powder, pistachios, sultanas, coconut powder, desiccated coconut, caster sugar, single cream and mango pulp into a food processor to form a dough filling paste. Divide the dough into 4 equal portions.
  2. Naan: Mix together the almond flour, bread flour, baking powder, salt.
  3. Make a well in the centre of the dry ingredients and add the oil.
  4. Add the sugar, egg, milk and bind to a dough.
  5. Add 1 or 2 tablespoons water. Add flour to create a floured surface and knead the dough into a medium soft dough. The dough will appear sticky at first but keep kneading for few more minutes (5-6 minutes), adding another tablespoon of oil to the dough if required. When smooth and elastic, place the dough in a large, greased bowl and cover with a damp tea towel. Allow the dough to rise in a warm place for about 1 hour.
  6. Preheat the oven to its maximum temperature and place a heavy baking sheet on the top shelf to heat.
  7. Roll out each of the 4 portions of dough balls into thick circles on a floured surface.
  8. Add filling to half of each of the rolled out dough balls with one portion of the filling leaving about an inch around the edge of the dough.
  9. Wet the dough around the edges with a little water and fold each dough circle in half to enclose the filling.
  10. Pinch the dough around the edges to close.
  11. Gently roll out each naan into a round shape.
  12. Sprinkle over sesame seeds.
  13. Place the dough on the hot baking sheet and bake the dough for about 1-2 minutes until there are brown spots on the surface of the dough.
  14. Brush with the melted butter and serve hot.
  15. Alternatively, place the naan on a thick cloth pad instead of a baking sheet and press onto the wall of the tandoor and cook for 7-8 minutes or till crisp and brown on both sides. Remove with the help of skewers or tongs when it is crisp and brown on both sides. Leave to cool in a warm place.

  • Category: Bread
  • Method: Bake
  • Cuisine: Indian

Nutrition

  • Calories: 563
  • Sugar: Sugars
  • Sodium: 67 mg
  • Fat: 62.6 g
  • Carbohydrates: 58.3 g
  • Fiber: Dietary Fiber
  • Protein: 13.1 g
  • Cholesterol: 55 mg