Rising time:
1 hr

Special equipment:
food processor with blade attachment

Ingredients:
1 quantity naan bread dough,
steps 1–7
2 tbsp raisins
2 tbsp unsalted pistachios
2 tbsp almonds
2 tbsp unsweetened coconut
1 tbsp sugar

Method:
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.

PREPARE AHEAD:
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.

BAKER’S TIP:
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