Homemade Peshwari Naan Bread
A curry wouldn't be the same without a fruity peshwari naan bread to scoop it up with! This chunky Peshwari naan with it's sweet filling does the job!
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Servings: 6
Calories: 564kcal
Ingredients
For the Naan Bread
- 150 ml Milk
- 2 tsp Caster Sugar
- 2 tsp Dried Yeast
- 450 g Plain Flour
- 0.5 tsp Salt
- 1 tsp Baking Powder
- 2 tbsp Vegetable Oil
- 150 ml Natural Plain Yoghurt
- 30 g Butter, to coat
For the Peshwari Filling
- 2 tbsp Desiccated Coconut
- 2 tbsp Sugar
- 100 g Ground Almonds
- 2 tbsp Coconut Milk
- 70 g Sultanas
Instructions
- Warm the milk until hand hot, add the sugar and yeast and allow to sit for 20 minutes until frothy.
- Mix the flour, salt and baking powder in a separate bowl.
- Once the milk mixture is ready add to the flour along with the oil and yoghurt, mix to form a dough and knead for 10 minutes.
- Place the dough in a oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hour until it's doubled in size.
- Preheat the oven to 200C (180C fan assisted).
- Knead the dough again to remove the air and divide into 6.
- Place the peshwari filling in a food processor and mix to form a dry paste.
- Take each piece of dough and form a circle with a dent in the middle, add a small amount of the peshwari mixture into the dent and close the dough around it into a ball.
- Roll the dough into a teardrop shape.
- Bake in the oven for 3- 4 minutes.
- Take the naans out and place under a grill to brown, brush the surface with butter and serve.
Nutrition Estimate
Calories: 564kcal | Carbohydrates: 80g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 294mg | Potassium: 299mg | Fiber: 6g | Sugar: 16g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 5mg