Peshwari Naan Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 2 tablespoons ghee or melted butter 2 tablespoons ghee or melted butter
• 1/4 cup (40g) chopped almonds 1/4 cup (40g) chopped almonds
• 1/4 cup (40g) chopped cashews 1/4 cup (40g) chopped cashews
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 2 tablespoons desiccated coconut 2 tablespoons desiccated coconut
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 46g (Sugar: 8g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and 1 tablespoon of ghee or melted butter.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours until it doubles in size.
5. 5.
   Meanwhile, prepare the filling by combining the chopped almonds, cashews, raisins, desiccated coconut, ground cardamom, and ground cinnamon in a bowl.
6. 6.
   Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal portions.
7. 7.
   Take one portion of the dough and roll it into a circle of about 6 inches in diameter. Place a spoonful of the filling in the center of the circle and bring the edges together to seal it.
8. 8.
   Gently roll the filled dough into a naan shape, about 1/4 inch thick.
9. 9.
   Preheat the oven to 200°C (400°F). Place the naan on a baking sheet lined with parchment paper and brush the top with ghee or melted butter.
10. 10.
    Bake the naan in the preheated oven for 8-10 minutes until it puffs up and turns golden brown.
11. 11.
    Remove the naan from the oven and brush it with more ghee or melted butter. Serve hot and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to chop the almonds into small pieces to ensure even distribution in the filling.
• Cashews — Similarly, chop the cashews into small pieces for a balanced texture.
• Raisins — If the raisins are too dry, soak them in warm water for a few minutes before using to plump them up.
• Desiccated coconut — If you prefer a stronger coconut flavor, lightly toast the desiccated coconut in a dry pan before adding it to the filling.
• Ground cardamom — For the best flavor, use freshly ground cardamom seeds. If using pre-ground cardamom, make sure it is not expired for optimal taste.

Tips & Tricks

• If you don't have a stand mixer, you can knead the dough by hand. It may take a bit longer, but the result will be just as delicious.
• To achieve a more authentic taste, you can use clarified butter (ghee) instead of regular butter for brushing the naan.
• Experiment with different fillings by adding other dried fruits like chopped dates or figs, or even a sprinkle of ground pistachios.
• If you prefer a sweeter naan, you can increase the amount of sugar in the dough or sprinkle some sugar on top before baking.
• Serve the Peshwari Naan warm with your favorite curry or enjoy it on its own as a delightful snack.

Serving advice

Serve the Peshwari Naan as a side dish with Indian curries, such as butter chicken or vegetable korma. It can also be enjoyed on its own as a delicious snack or paired with chutneys and dips.

Presentation advice

To enhance the presentation, brush the baked naan with a little more melted butter or ghee and sprinkle some chopped nuts and desiccated coconut on top. Serve it on a warm plate or in a bread basket lined with a clean cloth for an authentic touch.