Tuesday, 19 February 2013
By popular demand - peshwari naan
A couple of people have asked for my naan recipe, so here it is (with the usual provisos that I am not Indian, this is not authentic etc etc):
Peshwari Naan (makes 4)
250g strong white flour
1 sachet fast action yeast
1tbs olive oil
2tbs plain yoghurt (not thick Greek-style, just regular)
2tbs desiccated coconut
1tbs caster sugar
1/2tsp fennel seeds, crushed
Seeds from 5 cardamom pods, crushed
Put the flour in a large bowl & put the salt on one side, the yeast on the other. Add the yoghurt and olive oil and bring together with your hands, dribbling in the water gradually until you have a slightly sticky dough. Knead until smooth and elastic (the olive oil in the dough makes this less difficult than you would think) then cover and allow to rise for an hour.
Combine the coconut, sugar, fennel seeds and cardamom seeds in a small bowl.
Once the dough has risen, divide into 4. On a floured surface, pat one portion out into a disc, then pile 1/4 of the coconut mixture in the middle. Bring the sides together so you have a little sort of dough bag with the filling enclosed in the middle, and give it a bit of a twist to seal the edges together. Then gently roll it out into a oblong or teardrop sort of shape. Repeat with the remaining dough and filling ingredients.
Heat a griddle or frying pan (I use a Le Creuset for this) and cook the naan for about 3 minutes a side - I use a totally dry pan, it doesn't stick or anything. On the second side I found that they puffed up like a pita bread, but they collapsed when they came off the heat.
You could add a bit of gloss and extra luxury by rubbing each one with a little melted butter or ghee when they are cooked, but I didn't bother with these since I was serving them with a very rich curry. Serve fresh & warm.