Peshwari Naan

Ingredients

  • 250g strong white bread flour
  • 7g packet fast yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp nigella seeds
  • 50g plain yoghurt
  • 120ml warm water
  • 2 tbsp ghee/butter/veg oil

Preparation

  1. Put the warm water, sugar and yeast into a mixing bowl, give it a quick stir and leave it to activate for 5 mins or until it’s frothed up

  2. Add the remaining ingredients and combine, bring them together into a dough using your hands, if it seems too dry to come together, add a tablespoon of two more water until it does, add a little flour to your hands and the kitchen top and knead the dough for 6-7 mins until the dough is nice and loose

  3. Put the dough back into the bowl and cover with a clean tea towel or cellophane and set aside to rise for at least an hour (2 is better) when the dough has risen, then split into four portions

  4. To cook

  5. Roll out each bread thinly on a floured top into a round or teardrop shape, add to a very hot pan with a little butter or ghee and turn approx 90 seconds and cook the other side

  6. Each bread should puff up a little and have a nice bit of colour on each side

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