Peshwari Naan
Peshwari Naan is the luxurious, dessert-like 'sweetheart' of the Indian bread family. Originating from the city of Peshawar (in modern-day Pakistan), this bread was designed to be a high-energy, indulgent accompaniment to savoury, spicy curries. It is a spectacular study in contrast: a salty, smoky, and charred exterior wrapped around a dense, 'marzipan-like' centre of nuts, dried fruits, and honey.
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
Leaving the enriched dough to rise in a warm spot for 2 to 3 hours until doubled in size is essential for a soft, pliable bread.
Single cream added to the sweet nut filling binds the dry ingredients together so the mixture stays intact inside the dough.
Brushing the underside of the stretched dough with water helps it stick securely to a hot tawa or pan, enabling it to be inverted directly over the flame for an authentic tandoori-style char.
Prepare Yeast and Egg Liquid
In a small glass, combine 1 sachet of dried yeast, 1 tablespoon of sugar, and 50ml of warm water, leaving for 5 minutes until frothy. In a large mixing bowl, beat the eggs, then whisk in the activated yeast mixture, remaining sugar, nigella seeds, salt, and warm milk until well blended.
Knead Naan Dough
Whisk 125g of strong white bread flour into the egg and milk mixture. Gradually add self-raising flour while kneading until a cohesive dough forms. Pour in the sunflower oil and knead thoroughly on a clean surface for at least 5 minutes until smooth and springy. Place into a greased bowl, cover with a tea towel, and rest in a warm place for 2 to 3 hours until doubled in size.
Prepare Sweet Filling
In a small bowl, combine the desiccated coconut, almond powder, ground fennel, ground cardamom, chopped sultanas, and jaggery or sugar. Slowly stir in 1 tablespoon of single cream until the mixture holds together in a soft, non-liquid paste.
Stuff and Roll Naan
Divide the rested dough into 6 to 8 equal balls. Flatten a dough ball into a thick disc, place 2 tablespoons of the sweet filling in the centre, and pull the dough edges together over the top to seal tightly into a stuffed ball. Gently roll the ball lengthways on a floured worktop into an oval naan shape without tearing the outer dough.
Bake and Glaze
Heat a heavy tawa or cast-iron pan over high heat. Brush the top of the rolled naan with water, then place wet-side down onto the hot pan, cooking for 3 to 4 minutes until bubbles rise. Turn the pan upside down directly over the flame for 1 to 2 minutes to char the top until golden brown. Transfer to a plate, brush generously with melted ghee or butter, and serve hot.
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Ingredients
| Dried Yeast | 7g |
| Sugar | 1 tbsp |
| Warm Water | 50ml |
| Eggs | 2 |
| Sugar | 1 tbsp |
| Nigella Seeds | 1 tsp |
| Salt | 1 tsp |
| Warm Milk | 1l |
| Strong White Bread Flour | 125g |
| Self-Raising Flour | 1kg |
| Sunflower Oil | 4 tbsp |
| Desiccated Coconut | 1 tbsp |
| Ground Almonds | 1 tbsp |
| Ground Fennel | 1 tsp |
| Ground Cardamom | ½ tsp |
| Sultanas | 1 tbsp |
| Jaggery | 1 tsp |
| Single Cream | 1 tbsp |
| Ghee | 2 tbsp |
