Description
This recipe for Homemade Peshwari Naan Bread offers a delicious blend of soft, fluffy naan stuffed with a sweet and nutty filling made from ground almonds, desiccated coconut, sultanas, and coconut milk. Perfectly baked and finished under the grill for a golden finish, these naans are a delightful accompaniment to any Indian meal or can be enjoyed on their own as a sweet treat.
Ingredients
Dough Ingredients
- 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
Filling Ingredients
- 2 tbsp Desiccated Coconut
- 2 tbsp Sugar
- 100 g Ground Almonds
- 2 tbsp Coconut Milk
- 70 g Sultanas
Finishing
- 30 g Butter (to coat)
Instructions
- Activate Yeast: Warm the milk until it is hand hot, then add the caster sugar and dried yeast. Allow this mixture to sit for 20 minutes until it becomes frothy, indicating the yeast is active.
- Prepare Dry Ingredients: In a separate bowl, mix together the plain flour, salt, and baking powder to combine evenly.
- Make the Dough: Once the milk mixture is frothy, add it to the bowl with the flour mixture along with the vegetable oil and natural plain yoghurt. Mix all ingredients until a dough forms, then knead for 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a tea towel, and set it in a warm place to rise for 1 hour or until it has doubled in size.
- Preheat the Oven: Preheat your oven to 200°C (180°C fan-assisted) to prepare for baking.
- Prepare the Dough Balls: Punch down the risen dough to remove air bubbles. Divide the dough into 6 equal pieces.
- Prepare the Filling: Place the desiccated coconut, sugar, ground almonds, coconut milk, and sultanas in a food processor and mix until a dry paste forms, making the sweet peshwari filling.
- Stuff the Dough: Take each piece of dough and flatten into a circle with a dent in the center. Spoon a small amount of the peshwari filling into the dent. Fold the dough around the filling, sealing it to form a ball.
- Shape the Naans: Roll each ball gently into a teardrop shape, ensuring the filling remains enclosed.
- Bake the Naans: Place the shaped naans on a baking tray and bake in the preheated oven for 3-4 minutes until puffed and cooked through.
- Grill and Finish: Remove the naans from the oven and place them under a hot grill to brown the tops. Brush the surface with melted butter while still warm, then serve immediately for the best taste and texture.
Notes
- Ensure the milk is just warm enough (hand hot) to activate the yeast properly without killing it.
- The filling mixture should be a sticky but dry paste to avoid soggy naan pockets.
- Covering the dough during the rise prevents it from drying out and helps it rise more effectively.
- Use a hot oven for quick baking to keep the naan soft and fluffy.
- Brushing with butter adds a rich finish and promotes browning under the grill.
- The naans are best enjoyed fresh and warm but can be reheated gently.
