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Peshwari naan

Ingredients :

150 gm flour

1 teaspoon ghee

75 ml water

salt as required

For Filling.

15 gm pistachios

15 gm raisins

15 gm grated coconut

For Dough.

1/2 tablespoon yoghurt (curd)

3 gm dry yeast

Method :

Step 1

The first step is to prepare the dough for the naan. Mix the flour, yeast and salt in a large bowl. Add in the yogurt and enough water to make a soft dough. Knead the dough on a lightly-floured plain surface until it becomes almost elastic for about 5 minutes. Then place the dough in the bowl and cover it with a tea towel. Set the bowl aside in a warm place for about 2 hours, until the dough has doubled in size.

Step 2

Next, prepare the filling of the naan by grinding together the coconut flakes, pistachios and raisins together in a food processor to get a coarse paste.

Step 3

Now, divide the doubled-up dough into six parts and roll each of the smaller dough into circles. Put a spoonful of the filling in the center of each circle. Seal the circles by pulling the edges of them to enclose the filling in between. Shape them once again as balls, and roll them again in oval shapes.

Step 4

Place the naans on a baking tray, in a preheated 220 degree Celsius oven. Bake for about 8 minutes, until the naans are puffed up and have brown spots on them. Brush them with ghee before serving.

Source: recipes.timesofindia.com

Serves : 3 pieces

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal