Peshwari Naan
I made some of these last night to go with a roast chicken and spiced potatoes. I made the recipe up so it might actually bear no relation to an authentic Peshwari Naan.
350g strong white bread flour
1 tsp salt
1 tsp fast action yeast
1 tsp honey
25g softened butter
25g ground almonds
100ml water
80ml milk
50g sultanas
25g flaked almonds
Method
Place the flour, yeast, honey, salt and ground almonds in a large bowl. Cut the butter into cubes and add this. Heat the milk and water until hand hot and pour over the flour mixture. Mix well until it forms a soft dough. Place onto a lightly floured board and knead for about ten minutes until smooth and elastic.
Place the dough back into the bowl, cover with a plastic bin liner and leave to rise in a warm place for about 1 hour. Knock the air out of the dough and divide into four pieces. Roll each piece into an oblong and then scatter with one quarter of the sultanas. Roll up from the longest edge. Seal the joins well using your fingertips and then roll into an oblong again. Scatter with one quarter of the almonds and gently roll these in using the rolling pin.
Cover with a cloth and leave to rise for fifteen minutes.
Preheat the oven to 230°c, gas mark 8 or use the Roasting Oven of the Aga. Place a baking tray in the oven to heat up.
Put the naan onto the hot baking tray sprinkle with a little water and bake for 10 minutes until golden. Serve straight from the oven.
