Peshwari Naan
Ingredients
- 375g strong white bread flour
- 180ml warm water
- 7g packet fast yeast
- 1.5 tsp sugar
- 1.5 tsp salt
- 75g plain yogurt
- 1 tbsp sesame seeds (for the topping)
- 2 tbsp ghee/butter/veg oil
- for the filling
- 25g salted butter melted
- 75ml single or double cream
- 50g sultanas finely chopped
- 30g ground almonds
- 20g desiccated coconut
- 20g coconut flour/powder (sub additional desiccated coconut)
- 2 tsp caster sugar
- 1/4 tsp almond oil
Preparation
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
Add the remaining ingredients, except the sesame seeds 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
Put the dough back into the bowl and cover with a clean tea towel or cellophane and set aside to rise for two hours
While the dough is proving make the filling
Put all the the fillings into a mixing bowl, mix well and knead the mixture together a little, it should be a marzipan kind of texture
Spilt the mixture and roll into 4 golf ball size balls
Set aside
When the dough is ready, split it into four, loosely roll one of the pieces into a ball, flour the kitchen top and using the palm of your hand press the dough out, to roughly the size of your hand
Put one of the balls of filling in the middle and then bring the edges of the dough back up around it
Turn it over and then press it down firmly with your hand to seal it
Roll out the naan with a floured rolling pin, pat a little water over the top and then sprinkle over some sesame seeds and gently pat them in
Add to a very hot pan with a little butter or ghee and turn approx 90 seconds and cook the other side
Rest on a rack, repeat