The Peshwari Naan Recipe Children love these sweet, nutty stuffed naans, best eaten still warm from the pan, either as a dessert or a side dish to savory curry. Try substituting finely chopped apple for the raisins and adding some cinnamon.
food processor with blade attachment
1 quantity naan bread dough,
2 tbsp raisins
2 tbsp unsalted pistachios
2 tbsp almonds
2 tbsp unsweetened coconut
1 tbsp sugar
1 Make the naan dough up to the end of step 7 (see page 484). Make the stuffing by putting all the remaining ingredients in a food processor, and purée until finely chopped. Preheat the oven to 475°F (240°C) and place 2 large baking sheets in the oven.
2 Divide the dough into 6, and roll each piece into a circle. Divide the filling into 6. Put 1 portion of the filling into the middle of each piece of dough, and pull the edges up around it to form a purse shape. Pinch the edges together to seal.
3 Turn the dough over and roll out carefully into an oval, making sure not to tear the dough or reveal any of the filling.
4 Carefully transfer the breads onto the preheated baking sheets and cook in the oven for 6-7 minutes, or until well puffed. Carefully transfer to a wire rack, and serve while still warm.
These can be stored overnight, wrapped in plastic wrap. To reheat (from fresh or frozen), scrunch up a piece of parchment paper and soak in water. Squeeze out the excess water, and use to wrap the peshwari naan. Place them in a warm oven for 10 minutes until they are warm and soft.
Once you have mastered the art of stuffing naan dough, there’s no end to the things you can fill it with. Here the naan is stuffed with a mixture of nuts and dried fruit, sweetened with shredded coconut. Try a spiced lamb filling as well, and serve with a minted yogurt dip.
|Peshwari Naan Recipe|