British Indian Style Peshwari Naan
Ingredients
Dough
- 130ml warm water
- 7g packet fast yeast
- 1 tsp sugar
- 250g strong white bread flour
- 1 tsp salt
- 1 tsp nigella seeds
- 50g plain yoghurt
- 1 tbsp sesame seeds
- 2 tbsp melted ghee or butter
Filling
- 15g salted butter melted
- 40ml double cream
- 30g raisins or sultanas chopped
- 20g ground almonds
- 15g desiccated coconut
- 15g coconut flour (sub additional desiccated coconut)
- 2 tsp caster sugar
- 1/4 tsp almond extract or essence
Preparation
Put the warm water, sugar and yeast into a cup, stir, and leave to activate for 5 minutes. Then mix the bread flour, salt, nigella seeds, and yogurt in a bowl, add the yeast mixture, and knead the dough for 6-7 minutes until loose.
Put the dough back into the bowl, cover, and set aside to prove for a couple of hours.
While the dough is proving, make the filling by putting all filling ingredients into a bowl, mixing well, chilling in the fridge for half an hour, and then splitting and rolling into 4 balls.
After the dough has proved, divide it into four balls. For each, press out a dough ball, place a filling ball in the center, bring the edges up to seal, turn over, and press down firmly.
Roll out the naan on a lightly floured surface, sprinkle with sesame seeds, and roll them in. Cook in a very hot dry pan for 60-90 seconds per side, then brush with melted butter or ghee. Repeat for the remaining naan.
Tips
To make regularly, prepare batches of filling balls and freeze them for later use.
