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Member recipe

Peshwari naan

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Serves 1 - 8 Breads

A sweet naan best served warm with curry or tikka masala.

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  • 500 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250 ml milk
  • 2 tbsp plain yogurt
  • 200 ml water
  • 1 egg
  • 25 g butter, melted
  • 1 tsp sugar
  • 1 tbsp ground almonds
  • 2 tbsp sultanas
  • 5 tbsp clarified butter, for frying


    1. Mix flour, baking powder, bicarbonate of soda and salt together in a large bowl.
    2. Add the milk, yoghurt, water, egg, butter and sugar one at a time and stir until the mixture becomes a smooth dough. Tip dough onto a floured board and need in the almonds and sultanas.
    3. Divide the dough into 8 balls and place on a floured baking. Press the balls into flat shapes roughly 1cm thick. Leave to rest for 15 minutes.
    4. Heat a frying pan over medium heat with a tablespoon of clarified butter (you may add more as needed). Cook naans, one at a time, for 1 minute on each side, until golden and puffy.

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