Posted by: Jonjon | February 6, 2009

Naan – Peshwari (With yeast) 8.5/10

Naan – Peshwari (With yeast) 8.5/10

February 7 2009

History and information


“People also spell this name as Peshawari or even Peshwari, but Peshawri is the correct spelling. As obvious from their name, they are supposed to have originated in NWFP (Pakistan), in a city called ‘Peshawar’.
Naan, also spelt as nan, is a popular Indian bread. It is traditionally made in a ‘tandoor’, an Indian clay oven. Tandoors cook food at very high temperatures. It is impossible to have that high a temperature in a domestic oven, but if you cook naans on maximum heat or under a preheated grill, the results are pretty good. In this version, the naans are stuffed with a mix of nuts, raisins/sultanas and desiccated coconut.
To make Naans soft, the dough needs to be soft, because the steam from water makes the dough rise better. Just like chaptties, slacker your dough, better they rise and softer they are. So, the consistency should be as slack as you can manage to roll. Indian chefs often do it by hand and don’t even use the rolling pin. For this, the dough has to be really soft and pliable.
Too much yeast will also make them rise fast and then collapse. Most people in India do not use yeast at all, they let yoghurt and natural yeast do the work. In fact, I have amended the recipes today, to reduce the amount.
If you live in UK, you can buy Naan Mix from most supermarkets.

Peshwari naan
1 egg, lightly beaten 50g
2 tablespoons oil or ghee 26g
¾ cup (185ml) plain yogurt
500g (4 cups) plain flour
2 teaspoons (7g) instant yeast
½ teaspoon baking powder 3g
½ teaspoon salt 3g
¾cup (250ml) warmed milk
¼ cup (60ml) warmed milk, extra
2 tablespoons toasted pistachios, finely chopped
2 tablespoons toasted almonds, finely chopped
3 tablespoons raisins, chopped
3 tablespoons dessicated coconut
50g butter, melted

In a medium bowl combine egg, oil and yogurt.

Sift flour into a large bowl; add yeast, baking powder and salt. Make a well in the centre and pour in yoghurt mixture and 1 cup of warmed milk, mix to form a stiff dough (if the dough seems to dry add extra milk).

Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased large bowl, cover and leave in a warm place for 2 hours or until doubled in size.

Preheat grill to highest setting.

Divide dough into 10 portions, roll out 2 portions at time to ½ cm thick circles, place 1 tablespoon of filling over half of each circle, leave 2cm around the edge, brush with water and fold in half to enclose filling, pinch edges to seal. Carefully roll out filled naans to ½ cm thick, stretch one end of the dough to form a tear shape. Place onto a hot greased baking tray and grill for 1-2 minutes on each side until there are nice brown spots over the surface. While these are cooking prepare 2 more naans, repeat process until all the dough is used.

To serve brush with melted butter and serve along side your favourite curry.

Umm, the extra milk was not necessary. What you end up getting is a naan that will be lacking sweetness if not enough raisins and shredded coconuts are added in. I used walnuts and brazil nuts for some reason, and they tasted alright. I cooked for about 2 minutes on each side. The naan was dry, but a bit tasty. It was not bad on its own, but I had it with homemade mango chutney.

In terms of making the dough, leaving 2cm around the edges was a bit too much, because after you roll it out it will turn into 4-6 cm edges with no fillings, so next time I will attempt to leave only 1 cm around the edges. You could also grind up your fillings into a fine paste if you want to, but I don’t want to because I don’t like to wash anymore dishes.


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