Peshwari Naan

Method

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1. Mix the flour, yeast, sugar, salt and baking powder. Add the yogurt, milk and oil and mix to a soft dough, then knead 8 minutes until smooth.

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2. Cover and leave to rise for 1 hour, until doubled.

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3. Mix the coconut, ground almonds, sultanas, sugar and milk into a thick paste.

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4. Divide the dough into 6 pieces. Flatten each, put a spoonful of filling in the middle, gather the edges over it and pinch to seal.

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5. Roll each stuffed ball out gently to a teardrop about 5 mm thick.

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6. Heat a heavy frying pan over high heat until very hot. Cook each naan 2 minutes until it puffs and blisters, then flip and cook 1 to 2 minutes.

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7. Brush with the ghee and serve warm.

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Chef’s Tips

• Seal the filling well and roll gently. Pressing hard splits the dough.
• Use a very hot dry pan. A cooler one dries the naan instead of blistering it.
• Brush with ghee straight away. It keeps the naan soft.

Pairing Suggestions

• Chicken balti
• Chicken korma
• Lamb bhuna

Storage & Reheating

Best fresh. Keep wrapped 1 day and warm in a dry pan. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.