Peshwari Naan

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

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Serves: 2 Naans Print

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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.