Superfood Peshwari Naan. These naans are easy to make and as visually stunning as they are delicious, as well as being full of health-giving superfoods.
Makes 6 medium-large naans
Every time I make naan, I wonder why I don’t do it more often. Peshwari naan comes from a region on the border of Afghanistan and Pakistan. It is close to the area where my mother grew up (formerly India) and as my grandfather brought nuts and dried fruits from Afghanistan to India, they always had a bountiful supply. When my mother went to the UK, she continued to fill the house with these ingredients and I do the same today. These naans are easy to make and as visually stunning as they are delicious, as well as being full of health-giving superfoods.
Dough
300g plain flour, plus extra for rolling
1½ tsp sugar
⅔ tsp salt
1 tbsp vegetable or coconut oil
4 tbsp plain yoghurt
1 tsp easybake dried yeast
140ml water
Filling
40g each goji berries, cranberries and raisins
30g each pine nuts, cashew nuts and ground almonds
1-2 tsp violet syrup or rose water
good pinch fennel seed powder (optional)
butter, to serve
To make dough, mix together all the dry ingredients. Add the liquid ingredients; knead well for 6-8 minutes or until dough is soft and springy.
Grease a bowl with a little oil, place dough in bowl. Cover with a tea towel and plate and leave in a warm or draught-free place for 30-45 minutes.
Meanwhile, to make filling, pound or blend together all the ingredients until a paste forms.
Add a couple of teaspoons of water to help make it a thick paste (it doesn’t have to be smooth.)
Heat the grill to 250°C and place your oven rack or baking tray on the upper shelf.
Divide dough into six balls. Pat one out into an
8cm circle.
Place a tablespoon of the filling in the centre; bring the sides up to create a pouch, pressing the edges in.
Place on a floured surface, edge side down. Pat a little to make into a flat, thick bread, making sure the paste spreads. Roll out into an oval naan. Prick with a fork. Repeat with remaining dough and filling.
Grill in batches of three until the surface has some golden spots, around 3 minutes. Flip and grill another 2-3 minutes or so until the other side has also cooked through.
Brush the top with butter and place in foil while remaining naans are cooking. Serve hot.
Try our favourite Curry Recipes here.
MORE INDIAN BREAD RECIPES FROM THE SPICE TAILOR BELOW
