Peshwari Naan, also known as Peshawari naan, is a raised bread infused with desiccated coconut, sultanas (or raisins), almonds and pistachios. Its roots trace back to the city of Peshawar in Pakistan.

INGREDIENTS:

Naan Bread

• 450g (3⅝ cups) plain flour
• 150ml (⅔ cup) milk, warm
• 150ml (⅔ cup) full-fat Greek yogurt
• 8.5g (2 tsp) sugar
• 6g (1 tsp) salt
• 1 egg, beaten
• 4g (1 tsp) baking powder
• 10g (1 tbsp) nigella seeds

Filling

• 4.5g (1½ tsp) sesame seeds
• 18g (3 tbsp) almond flour
• 30 pistachio nuts, peeled and finely chopped
• 75g (3oz) sultanas
• 21g (3 tbsp) coconut powder
• 11g (2 tbsp) desiccated coconut
• 25g (2 tbsp) caster sugar
• 60ml (4 tbsp) single cream
• 15ml (1 tbsp) mango pulp

SERVES:

• 8

COOKS IN:

• Prep: 1 hour 15 min
• Cooking: 15 min

DIFFICULTY:

• MEDIUM

METHOD:

• Place all the naan ingredients into the K-Mojo DigiMaster food processor, using the kneader attachment, and blitz at minimum speed for 5 minutes, or until a dough ball is formed.
• Dust a clean work surface with plain flour
• Take the dough out of the machine and place it on the floured surface.
• Sprinkle a bit of flour on top of the dough form into a ball and place into a large mixing bowl.
• Cover with a damp tea towel and set aside in a warm area in the kitchen, such as the back of a cooker.
• Leave to proof for 1-3 hours.
• Meanwhile, place all the ingredients for the filling in a mixing bowl and stir until well incorporated.
• Dust a clean work surface with plain flour again
• Take the dough out and place it on the surface. Segment into 8 equal pieces.
• Roll each piece into a ball and flatten it with the palm of your hand.
• Place an ⅛th of the filling in the centre of the dough bring all edges to the top and seal, containing the filling.
• Place the sealed side down onto the floured surface. Flour your rolling pin and roll until flattened. Don’t worry if small tears emerge. Repeat until all 8 naans are filled.
• Heat a large cast iron or a non-stick frying pan over medium heat.
• Cook one naan in the frying pan for roughly 1 minute on each side. Check every now and then, because golden bubbles should form on both surfaces.
• Remove from heat and keep warm in a heated oven while you cook the rest.
• Serve immediately with your favourite curry!

TIP: For a slight tweak on the filling, you can place all the ingredients, except a third of the sultanas in a food processor and blitz until a paste forms. Stir in the remaining sultanas and proceed with the recipe.