Thursday, 18 July 2013

Peshwari Naan

Naan's are a real favourite of mine.. wether it's the staple plain, the moreish garlic or keema filled. Naan's to me always add that bit of decadence to any meal compared to your everyday chapati. 

I can remember growing up  whenever we would have guests over for dinner, mum would always get out her tandoor out and I'd know that naan's were on the menu. 

Peshwari naan are a real twist on the basic recipe .. this one has sultanas  added in for a sweet bite, Granny Smiths for added tang which goes quite well with a fiery curry, and flaked almonds for added crunch. I could happily eat this with nothing but a good helping of a hot pickle !

This is a recipe for 4-6 naans, 1 per person:

2 fl oz warm water
1/4 tsp sugar
1/2 tsp active dried yeast
500g bread flour
1/2 tsp salt
2 fl oz natural yogurt
2 oz raisins
2 granny smith apples (grated)
2 tbsp desiccated or grated coconut
1/4 pint tepid water

  • Combine the water, sugar and yeast in a bowl and leave for about 10-15 minutes for the mixture to become frothy
  • In another bowl, place the flour, salt, grated apple, raisins & coconut and make a well in the centre. Add the yogurt to the yeast mixture, then into the flour till combined. Add the tepid water in slowly (you may not use all of it) and mix to form a soft dough
  • Turn the dough out on to a floured surface, and knead for about 10 minutes till it's soft and elastic.
  • place back into a slightly oiled bowl, (the oil prevents the dough from sticking) cover and leave to prove in a warm place for about 2 hours or till it's doubled in size
  • Next, switch your grill on, full whack to heat, and on your hob,on a medium heat, heat up a non stick pan up while you roll out your naan
  • Divide your dough into 4-6 balls on a floured surface,roll one ball out to about 20 cm or 1/4 inch thickness and pull one end gently, your naan should resemble a tear drop shape.
  • Prick the naan gently with a fork, brush lightly with melted butter and place into the non stick pan. The top side of the naan should begin to form bubbles as the underside is cooked
  • Next place the naan under your grill till the top begins to bubble and lightly brown, you should get brown 'spots' this should take no more than a couple of minutes. Brush lightly with a little melted butter & serve
  • Repeat steps 6 + 7 for the rest of the dough, garnish with fresh chopped coriander and serve 

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