Peshwari Naan Bread (version 1) Recipe - Serves 4

Peshwari Naan Bread (version 1) Recipe

568 calories each serving

Taste Rating = 5.5     Heat Rating = None


4 tablespoons (60ml) warm water
1/4 teaspoon (1ml) sugar
1/2 teaspoon (2.5ml) active dry yeast
500g (1 lb) plain white flour
1/2 teaspoon (2.5ml) salt
1/4 cup (60ml) natural yogurt
8 tablespoons mixed chopped nuts, raisins and desiccated coconut (the mixture MUST be finely chopped)


Mix the water and sugar in a small bowl
Sprinkle the yeast into the bowl and leave for 20 minutes
Sieve the flour into a clean bowl and mix in the salt
Make a hole in the middle of the flour
Add the yeast mixture, yogurt and up to 150ml (5 fl oz) of warm water mix into a soft dough - add the water a little at a time to make sure that the dough doesn't become too soft or runny
Knead the dough for 10 minutes
Roll the dough into a ball and lightly brush the outside with vegetable oil
Put the dough ball into a clean bowl, cover the bowl with a damp cloth and leave in a warm place for 6 hours
Divide the dough into 4 pieces and roll each piece on a flour dusted surface into ovals that are about 20cm (8 inch) by 10cm (4 inch)
Sprinkle 2 tablespoons of the nut mixture over the dough and roll the dough back into a ball
Then roll the dough back into 20cm (8 inch) by 10cm (4 inch) ovals again
Prick the ovals with a fork
Preheat the oven to 230C (450F) - the oven must be hot before you start cooking the naan
Brush both sides of each oval with vegetable oil
Cook each oval in the centre of the oven for about 10 minutes - you need to watch the naan cooking closely to make sure that it does not burn by removing the naan as soon as it has puffed up and has a few brown blisters
Serve hot

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Recipe submitted on 24 January 2008

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