Peshwari Naan

Cook the recipe

Method

1. 1

   In a bowl, combine the bread flour, 2 tsp salt, sugar, and yeast. Make a well in the centre and add the warm water. Stir until you have a rough dough.

2. 2

   Knead the dough by hand for about 10 minutes until smooth and soft.

3. 3

   Oil a mixing bowl, place the dough inside, and cover with cling film. Leave in a warm place to prove for an hour, or until doubled in size.

4. 4

   Once proved, punch the dough down and knead for another minute. Weigh the dough and divide it into 6 equal pieces.

5. 5

   For the filling, either blend the filling ingredients in a blender or mix them in a bowl. Roll each piece of dough into a ball and flatten it into a disc, about 10-15 cm in diameter. Place a portion of filling in the centre, fold the edges over, and seal them together. Turn the sealed side down.

6. 6

   Roll the filled dough disc to about 5 mm thick, ensuring it retains a teardrop shape without tearing.

7. 7

   Heat a tablespoon of oil in a frying pan over medium heat. Cook each naan for about 5 minutes, flipping halfway, until golden and puffed. Press down with a spatula if it bubbles excessively.

8. 8

   For 3 tsp garlic paste (or 3 garlic cloves, minced) naan, mix the oil and garlic as the naans cook. Brush the hot naans with this garlic oil and sprinkle with 2 tbsp fresh coriander, chopped leaves if desired.