Naan / Peshwari Naan

TYPE : Indian
Flatbread
YIELD : 4 naan
CALORIES : 363 kcal
PREP TIME : 15 mins
COOK TIME : 10 mins
TOTAL TIME : 1 hr 55 mins

INGREDIENTS :

  • 2 cups (5 dl) all-purpose flour
  • 2 tsp instant yeast, or 25 g fresh yeast
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 cup (1.25 dl) water
  • 1/3 cup (0.75 dl) Greek yogurt (or any other natural yogurt)
  • 1 egg

Peshwari filling (adds 138 kcal/piece)

  • 1/2 cup (1 dl) almonds (ground, flaked or whole)
  • 1 tbsp raisins
  • 1 tbsp desiccated, shredded coconut
  • 1 tbsp sugar
  • 1-2 tbsp cream (to bind)

Coating

  • 2 tbsp melted butter with or without minced garlic (optional)

INSTRUCTIONS :

  • Mix and knead the dough for 10 minutes, then cover and leave to rise until just before serving (at least for an hour).

Peshwari filling

  • Create a paste by blending the ingredients in a food processor or using an immersion stick. Place a ball inside each piece of doudg before rolling them out.

Cooking

  • Divide the dough into 4 pieces and roll them out thinly. Cook on a hot griddle or grill until bubbly and a little brown on both sides.
  • Brush with melted butter and serve warm.

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