Peshwari Naan (or Peshawari naan) is a leavened bread, filled with desiccated coconut, sultanas (or raisins), pistachios, and almonds. It originates from the city of Peshawar in Pakistan.
- 450g (3⅝ cups) plain flour
- 150ml (⅔ cup) milk, warm
- 150ml (⅔ cup) full fat Greek yogurt
- 8.5g (2 tsp) sugar
- 6g (1 tsp) salt
- 1 egg, beaten
- 4g (1 tsp) baking powder
- 10g (1 tbsp) nigella seeds
- 4.5g (1½ tsp) sesame seeds
- 18g (3 tbsp) almond flour
- 30 pistachio nuts, peeled and finely chopped
- 75g (3oz) sultanas
- 21g (3 tbsp) coconut powder
- 11g (2 tbsp) desiccated coconut
- 25g (2 tbsp) caster sugar
- 60ml (4 tbsp) single cream
- 15ml (1 tbsp) mango pulp
- Prep: 1 hour 15 min
- Cooking: 15 min
- Place all the naan ingredients into the K-Mojo DigiMaster food processor, using the kneader attachment, and blitz at minimum speed for 5 minutes, or until a dough ball is formed.
- Dust a clean work surface with plain flour
- Take dough out of the machine and place it on the floured surface.
- Sprinkle a bit of flour on the top of the dough and form into a ball and place into a large mixing bowl.
- Cover with a damp tea towel and set aside in a warm area in the kitchen, such as the back of a cooker.
- Leave to proof for 1-3 hours.
- Meanwhile, place all the ingredients for the filling in a mixing bowl and stir until well incorporated.
- Dust a clean work surface with plain flour again
- Take the dough out and place on the surface. Segment into 8 equal pieces.
- Roll each piece into a ball and flatten with the palm of your hand.
- Place an ⅛th of the filling in the center of the dough and bring all edges to the top and seal, containing the filling.
- Place the sealed side down onto the floured surface. Flour your rolling pin and roll until flattened. Don’t worry if small tears emerge. Repeat until all 8 naans are filled.
- Heat a large cast iron or a non-stick frying pan over a medium heat.
- Cook one naan in the frying pan roughly 1 minute on each side. Check every now and then, because golden bubbles should form on both surfaces.
- Remove from heat and keep warm in a heated oven while you cook the rest.
- Serve immediately with your favourite curry!
TIP: For a slight tweak on the filling, you can place all the ingredients, except a third of the sultanas in a food processor and blitz until a paste forms. Stir in the remaining sultanas and proceed with the recipe.