Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, peshwari naan. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Peshwari Naan is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Peshwari Naan is something that I have loved my whole life. They are fine and they look fantastic.
This peshwari naan recipe is one of the best and would go with anything from a rich creamy curry to a dry spicy curry. There are several steps involved when making this peshwari naan recipe. It's not too complicated though - try it once and you'll be well on the way to mastering this peshwari naan recipe..
To get started with this particular recipe, we must first prepare a few components. You can have peshwari naan using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Peshwari Naan:
- Take 200 g plain flour
- Prepare 1 tsp dried active yeast
- Get 1/2 tsp baking powder
- Prepare 1/2 tsp salt
- Make ready 2 tbsp granulated sugar
- Prepare 1 tbsp vegetable oil
- Get 2 tbsp plain yogurt
- Prepare 2 tbsp milk
- Prepare 2 tbsp desiccated coconut
- Make ready 200 g almond flakes
- Make ready 3 tbsp single cream
- Make ready 2 tbsp brown sugar
- Get 1 tbsp unsalted butter
Heat a frying pan over high heat. When hot, place the naan disc on the pan and dry fry it for about two minutes. Peshwari naan recipe Save The coconut in this naan bread makes it the perfect sweetener to any spicy dish Credit: Harrala Hamilton Diana Henry, Cookery Journalist of the Year Peshwari Naan is a delicious sweet naan bread stuffed with coconut, fruit and nuts. Try this as a dessert, tea-time snack or a side to your curry!
Steps to make Peshwari Naan:
- To make the naan dough, mix the yeast, 1tsp sugar and 1tbsp warm water in a bowl. Leave for 5mins in a warm place until frothy and the yeast has activated
- In a separate bowl, mix the flour, salt and baking powder. Once the yeast is frothy, add it to this flour bowl with 1tbsp vegetable oil, the yogurt and milk
- Knead the dough with slightly wet hands, folding as you go until it is soft and pliable
- Place the dough in a large mixing bowl and cover with clingfilm. Leave in a warm place to rise for 1hr
- To make the filling, blend together the almond flakes, desiccated coconut, cream, granulated sugar and the the brown sugar until they form a thick paste. Knead this peshawari paste into a pliable dough. Depending on the mixer, it may be easier to blend the almond flakes on their own first
- Once the naan dough has risen, divide it into four balls and place onto a lightly floured surface
- Take a tennis ball sized amount of naan dough and make a shallow hole in it with your thumb. Place the peshwari paste into it and then fold the naan dough around the peshwari paste. Roll this out into a flat, teardrop shaped disc
- Heat a frying pan over a high heat without any oil. Once hot, pat naans between your hands to rid excess flour and then place the naan discs on the pan and dry fry for 2mins until bubbles begin to form on the top. Turn the naans over to colour the tops for 45secs then turn them back over to cook completely
- Remove the naans from the pan, brush with hot melted butter and serve immediately
This Peshwari naan recipe is simple and makes a great Indian cuisine side dish to a delicious curry. Naan is an Indian flat bread that can be made very easily at home and that too on stove top. The result - soft, pillowy, delicious naans! Peshawari naan is a close cousin of Kashmiri naan. The specialty of this flatbread is that it is sweet in taste due to the use of sultanas (raisins) and coconut.
So that is going to wrap it up for this exceptional food peshwari naan recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
