Peshwari Naan

Ingredients:

• Dough:
• 8 3/4 oz flour, plus extra for dusting
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 4 1/2 fl oz milk
• 2 Tbsp vegetable oil
• 1 oz flaked almonds
• Filling:
• 2 1/2 oz pistachios, shelled
• 1 1/4 oz raisins
• 1 1/2 tsp sugar

Steps:

1. Sift together the flour, sugar, salt, and baking powder in a bowl.

 

2. Mix the milk and oil together in a separate bowl. Make a well in the center of the dry ingredients and pour in the liquid ingredients.

 

 
3. Slowly mix together the dough by working from the center, bringing the flour from the edges of the well until you have a smooth, soft dough.

 

 
Advertisement


4. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.

 
5. Place dough in an oiled bowl, cover with a damp paper towel, and leave in a warm place for at least an hour.

 
6. For the Filling: In a blender, pulse together the pistachios, raisins, and sugar until the mixture forms a coarse powder.

 
7. Preheat the oven to 350 degrees F.
8. The dough will rise a little while it rests. Once it has risen for about an hour, knock it back and form into six equal-sized balls.

 
Advertisement


9. Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling, then stretch to create about a one-inch margin around the edge.

 

 
10. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.

 

 
11. Gently roll out each naan into a teardrop or oval shape. Sprinkle with the flaked almonds. Press the almonds into the dough a little bit so that they stay on.

 

 
Advertisement


12. Place the naan on a hot baking sheet and bake for about 1-2 minutes, then turn over and bake for another 1-2 minutes. NOTE: Use a baking stone if you have one, I found that it worked the best.