Tuesday, 10 April 2012

Peshwari Naan

The filling added and the coconut milk brushed on the edges
Recipe Ingredients
Made up white bread dough and filling

Filling
Ground almonds 4 teaspoons, ground pistachio nuts (about 20), 1 tablespoon chopped Californian raisins, mix together. Plus an apple for grating on the top if you like apple.

coconut milk for brushing the edges and binding, clarified butter called Ghee for frying

I make these to have with chicken curry and I know you can buy them in the shops but try these as they are much better and fresher.

I make up my normal white bread mix nothing fancy added at all just dried yeast, Carrs Strong White flour and 2 tablespoons of olive oil plus the warm water. Use any of your favourite recipes for white bread dough and it should be fine but try and use good olive oil if you can.

Next I let the dough rise as usual and then I knock it back and pull off a piece about the size of a golf ball.  I roll this out into roughly a 7-8 inch round but a bit bigger is ok, see the photo above. I add 2 teaspoons of filling and then grate on some apple including the skin which in this case was red. Brush around the outside with coconut milk and bring the sides into the middle and press them down so they keep the filling inside. Then I turn them over and leave them on a plate until I am ready to roll them and cook them in my Remoska cooker. I use a small amount of ghee in the cooker and cook the first side for about 3 - 4 minutes then turn over and cook the other side. It really depends on your method for cooking as you could use a heavy cast iron frying pan just as well.

Filling inside and waiting to be rolled flat.

They don't last long before being devoured

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