Peshwari Naan Bread Recipe

Regardless of what kind of curry I am cooking, I have to accompany it with a sweet, peshwari naan, full of fruit and coconut.

These are quite unlike those you may receive from your local indian curry house and are quite solid, so make them smaller than is normal so not to daunt people. If you do make too much they are fantastic on their own the next day.

Makes 5

Ingredients: 

250g plain flour
125ml of semi-skimmed milk
2 tbsp of sunflower oil
2 heaped tsp caster sugar
1 level tsp salt
1/2 tsp baking powder
50g desiccated coconut
50g sultanas
25g caster sugar
1 tbsp olive oil

Method

1. Whisk the milk and sunflower oil together and leave in a jug
   
2. Mix the flour with the tsp measurements of sugar, salt and baking powder.
   
3. Make a dip in the middle of the flower and pour in the liquid.
   
4. Knead vigorously for at least 5 minutes. Adding further flour/milk if required to form a dough like consistency.
   
5. Wrap in cling film and place in a warm place (airing cupboard) for 30 minutes at least.
   
6. While you are waiting you can measure out the remaining sugar, coconut and sultanas and mix together.
   
7. Retrieve the dough and divide into five equally sized pieces. Roll into balls and proceed to make one at a time, while leaving the others covered with cling film so they do not dry out.
   
8. Push the dough ball down with your fist, as firmly as you can. Now add a handful of the sweet mixture and place it in the middle of the squashed dough ball.
   
9. Fold the dough over and push down the edges to seal. Now use a rolling pin to flatten out the bread, so that it takes the shape of a tear drop. Don't make the naan too thin.
   
10. Brush lightly with olive oil and place on a preheated grill pan and put in a preheated grill for roughly 90 seconds, turn over and cook for a further minute.
    

Serve straight away with your favourite curry dish.