Peshawari Naan | Indian Sweet Flat Bread on stovetop | Naan stuffed with dry fruits
FULL VIDEO ON YOUTUBE:
Hey guys, how about trying Peshawari Naan? Once you taste this, you will never like to go for the old boring naan. Please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and exciting recipes.
Naan is an Indian flat bread that can be made easily at home on stove-top.
Unlike the other naans, this naan is stuffed with nuts, raisins and coconut to give a sweet flavour. Kids will love to eat these by itself but it is generally served with Butter Chicken or any other curry, even dal.
If you follow my recipe, you will get soft, spongy naans which will stay soft even after 2 days. After trying this recipe, I am sure you won't go to any restaurant to eat naan.
All use the same all-purpose (maida) flour but the ingredients that I use makes them soft, unlike the restaurant naans which become chewy once they are cold.
All you need to do is blend flour, salt, milk, yeast, sugar, yogurt, ghee in a food processor for preparing a quick dough. Heat the oven for 1 minute and switch it off so that it remains warm and place the dough in the oven. Within 15-45 minutes the dough will double in size.
Roll the naan to your desired shape and size and stuff it with some coarsely ground almonds, cashew nuts, raisins and pistachios, not to forget the desiccated coconut which enhances the sweet flavour.
Enjoy Peshawari naan with your favourite curry and share it with your friends.
PESHAWARI NAAN RECIPE:
Prep time: 5 mins. Cook Time: 15 mins. Total Time: 20 mins.
Author: Curry for the Soul
Recipe Type: Best bread
Yields: 4 naans (you can make 6 if you want them thin).
3 cups all-purpose flour
3/4th cup luke warm milk
1 & 1/2 tsp dry instant yeast
1 tbsp sugar
1 tsp pink rock salt
1/2 tsp baking powder
3 tbsp ghee for kneading and some more for brushing on naans
3 tbsp yogurt
2 tbsp each almonds, pistachios, cashew nuts and raisins
3 tbsp desiccated coconut
In warm milk, add yeast, sugar, mix well, cover and keep aside for 10 mins or until it becomes frothy
In a food processor add all purpose flour, salt, baking powder, egg, ghee, yogurt and pulse to mix
Add yeast mixture little by little to knead the dough in food processor (approximately 3 mins)
Grease a bowl, transfer the dough in it and place it in a warm oven. (Heat the oven for 1 minute and switch it off so that it remains warm. This will help the dough to rise within 15-25 mins).
Meanwhile, grind coarsely almonds, cashew nuts, pistachios, raisins and desiccated coconut and make 4 balls and keep them aside for stuffing
When the dough doubles in size, remove from the oven, punch it down to remove the air bubbles
Knead the dough for a minute by dusting some flour on the board and cut it into 4 equal portions
Take each portion and form a ball
Place these again in the oven for 15 minutes
Now dust the board with flour and roll the naan to your desired shape. Either round or oval
Brush some ghee on naan and place the dry fruits-coconut mixture and seal it by gathering all the corners
Roll again gently
Brush little ghee on naan, sprinkle some sesame seeds and roll again gently to stick the sesame seeds
Keep it aside and roll the other naans too
Heat a pan and cook the naan over medium flame until one side is cooked
Flip it over and press the naan with a spatula to cook evenly
Brush some ghee on both sides and transfer to a serving bowl or a casserole, if eating later
Enjoy hot Peshawari naan with your favourite curry and share it with your friends and family.
STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES: