Tuesday, 19 February 2013

By popular demand - peshwari naan

A couple of people have asked for my naan recipe, so here it is (with the usual provisos that I am not Indian, this is not authentic etc etc):

Peshwari Naan (makes 4)

250g strong white flour
pinch salt
1 sachet fast action yeast
1tbs olive oil
2tbs plain yoghurt (not thick Greek-style, just regular)
100ml-ish water
2tbs desiccated coconut
1tbs caster sugar
1/2tsp fennel seeds, crushed
Seeds from 5 cardamom pods, crushed

Put the flour in a large bowl & put the salt on one side, the yeast on the other. Add the yoghurt and olive oil and bring together with your hands, dribbling in the water gradually until you have a slightly sticky dough. Knead until smooth and elastic (the olive oil in the dough makes this less difficult than you would think) then cover and allow to rise for an hour.

Combine the coconut, sugar, fennel seeds and cardamom seeds in a small bowl.

Once the dough has risen, divide into 4. On a floured surface, pat one portion out into a disc, then pile 1/4 of the coconut mixture in the middle. Bring the sides together so you have a little sort of dough bag with the filling enclosed in the middle, and give it a bit of a twist to seal the edges together. Then gently roll it out into a oblong or teardrop sort of shape. Repeat with the remaining dough and filling ingredients.

Heat a griddle or frying pan (I use a Le Creuset for this) and cook the naan for about 3 minutes a side - I use a totally dry pan, it doesn't stick or anything. On the second side I found that they puffed up like a pita bread, but they collapsed when they came off the heat.

You could add a bit of gloss and extra luxury by rubbing each one with a little melted butter or ghee when they are cooked, but I didn't bother with these since I was serving them with a very rich curry. Serve fresh & warm.


Sonya said...

Thank you for this! It is the Beloved's favourite naan. We need a recipe in the house so we can give up dodgy naan with glace fruit in it.

leaf (the indolent cook) said...

Awesome! I, too, found your flavoured naan very enticing when I read about it in your curry post.

Ali said...

Yesssss. Thank you! Can't wait to try this!

Barbara said...

This is great! Really like the idea of the additions to regualar naan.

Purabi Naha said...

Yumm....you are so much into Indian cooking! Loved the picture!

Mary Bergfeld said...

This sounds wonderful. I love the additions you've made to your naan. I hope all is well. Have a great day. Blessings...Mary

Joanne said...

this naan looks so tasty! Definite need to try.

Alicia Foodycat said...

Sontology - I like the dodgy dried fruit, sometimes! but this is easier.

Leaf - I could eat this on its own, by the batch.

Ali - you are welcome!

Barbara - it makes a nice change from the garlic naan I usually order in restaurants.

Purabi - thank you! We do try.

Mary - I am glad you like it.

Joanne - I think you could use half wholemeal flour to make it a bit more nutritious.

Couscous & Consciousness said...

Despite your "disclaimers" that's fabulous looking naan bread - I will definitely give this a try. Love the idea of the coconut and fennel seeds in it.

grace said...

i love the fact that all cultures have their own bread of choice, and lately, i've loved naan most of all. thanks for sharing your recipe!


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