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Peshwari Naan

By HariGhotra (GoodFood Community)
A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • More effort
  • Serves 4
Naan with a sweet nut and raisin filling
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Ingredients

  • Dough: 1 tsp of dried active yeast
  • 1 tsp of sugar
  • 200g plain flour
  • ¼ tsp of salt
  • ½ tsp of baking powder
  • 1 tbsp vegetable oil
  • 2 tbsp of plain yoghurt
  • 2 tbsp of milk
  • Filling:70g pistachios
  • 35g raisins
  • 1½ tsp brown sugar

Method

  • STEP 1
    In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.
  • STEP 2
    Meanwhile, in a separate bowl mix the flour, salt and baking powder.
  • STEP 3
    Once yeast is frothy add it to the flour with the oil, yoghurt and milk.
  • STEP 4
    Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.
  • STEP 5
    Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 1 hour.
  • STEP 6
    Divide the dough into four balls and place on a floured surface.
  • STEP 7
    Place all ingredients for the filling into a blender and blitz to a course powder.
  • STEP 8
    Flatten out each ball and place about 1 tbsp of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm/¼in thick.
  • STEP 9
    Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.
  • STEP 10
    Transfer to a baking tray (cooked side down) and cook under a hot grill for 2 - 5 minutes until all puffed up. Smear with butter to serve.

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Overall rating

A star rating of 4 out of 5.4 ratings
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