Peshwari Naan

This naan is stuffed with sultanas and nuts and can be as sweet as you want to make it. Perfect for vegetarians!

Nutrition Facts

Servings: 2 Naans

Amount Per Serving % Daily Value*

Calories 524 26%

Calories from Fat 187

Total Fat 20.8g 32%

Saturated Fat 7.2g 36%

Unsaturated Fat 13.8g

Trans Fat 0.0g

Total Carbohydrate 74.6g 24%

Dietary Fibre 4.4g 17%

Sugars 12.9g

Protein 11.6g 23%

Cholesterol 17.2mgs 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

For the stuffing

Instructions

Add the yeast and sugar to the water and allow to stand for 10 minutes.
Sieve the flour, salt and baking soda into a bowl. Add in the yeast mixture, the ghee, and the yoghurt. Mix to a smooth, soft dough.
Knead the dough on a floured surface for 5 minutes.
Place the dough in a greased bowl. Cover and stand in a warm place for about 2 hours until the dough roughly doubles in size.
Remove the risen dough from the bowl and place on a floured surface. Punch the dough down and knead for 2-3 minutes.
Split the dough into two pieces. Roll the pieces into balls. Place a ball on a floured surface and roll out to about 15-20 cm (6″).
Place half the stuffing mixture in the middle of the dough. Fold the dough over and press the edges together. Work into a ball and place back on the floured surface with the creases on the underside. Roll out to about 15 cm (6″) and place on a tray. Brush with melted ghee or butter. Repeat with the remaining dough piece.
Cover the naans and leave to rest for 30 minutes.
Turn your grill onto maximum and place a baking tray underneath.
Place the naan on a hot tawa or flat pan for about 35-40 seconds until it starts to bubble slightly.
Transfer the naan to the hot baking tray and cook under the hot grill for about 1-2 minutes until the naan starts to turn brown.
Brush the naan lightly with melted ghee before serving.