About:

These delicious breads are traditionally stuffed with a fruit and nuts then baked in oven/ skillet. Naan is a traditional indian flatbread and one of the real treats of indian cuisine- delicious by itself or dipped into a curry. The sweet flavours make the peshwari naan a great dessert also by itself.

Yields:  5-6
Preparation time: 25minutes
Waiting time: 1 ½-2hours (for dough)
Cooking time: 10-12minutes

Ingredients:

• Whole wheat flour-1 1/2cup
• Salt- 1tsp
• Yeast-1tsp
• Olive oil-1tbsp
• Soya/regular milk-1/2cup
• Hand hot water-1/3cup or as required to form dough

For filling:

• Desiccated coconut-1/4cup
• dry fruits and nuts-1/4cup (I used almonds, walnuts, dates, figs, pistachio)
• fennel seeds-1tsp (optional)

Other ingredients:

• Dry flour for dusting
• Olive oil for toasting/ brushing the naan

Procedure:

• Combine hot water, yeast, salt in a large bowl and let it sit for 10-15minutes/until frothy.
• In a large mixing flour sift in the flour, add oil, milk and mix well to form crumbles.
• Then add in the yeast mixture and mix to a soft dough. Knead on a lightly floured surface for 5minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl and cover with a clean tea towel and let it rest in the warm place for about 1 ½-2hours or until the dough has doubled in size.

For filling:

• While the dough is resting, place the “filling” ingredients in a food processor or blender and process to a coarse powder .

Rolling out naans:

• Once the dough is doubled-knead knock the dough down and divide into 5-6portions  make them to balls, dust some flour  and roll the ball little, place a tablespoon of nut mix in the centre, pull the edges up towards centre, press and close the ball.
• Dust again and roll out the stuffed ball into an oblong/round shape for about 5-6inches diameter.

Cooking on griddle/tava:

• Heat the tava/griddle and place the rolled naan on it and cook for a 40-50sec/ until the blisters appear, turn over and cook other side for another 40-50sec and gently press with kitchen towel/spatula so that they puff up. Flip and cook both sides until evenly cooked and slight brown in colour.

Cooking in oven:

Pre-heat the oven at 200deg c leave the tray in the oven so that it gets really hot

Place 3-4naans at a time on the pre-heated tray carefully , taking care not to burn your fingers and bake for 6-8minutes/ until few golden brown spots appear-flipping half way.

Serve hot with any side dish of your choice.

Note:

• White flour also can be used for an added softer texture.
• Filling can be personalised as per the taste
• Yogurt can be used in place of milk for dough