Coconut Peshwari Naan
Serves: 6 people | Recipe course:
Breads | Total time (min.): 65 | Complexity (1 to 3): 1 |
Deliciously sweet, this naan goes perfectly with a range of curry dishes and it's simple to make
Tools
Stand Mixers or Chef XL
Dough hook
Ingredients
FOR THE DOUGH:
- 500g strong white flour
- 7g instant dried yeast
- 2 tbsp sugar
- 1 tsp salt
- 350ml warm milk
- 45ml plain yogurt
- 60g butter softened
- Vegetable oil
FOR THE FILLING:
- 90g desiccated coconut
- 50g raisins
- 2 tbsp coconut oil
- 4 tbsp honey
Method
- Add flour yeast sugar and salt to the bowl fitted with the dough hook. Briefly mix to combine.
- In a jug whisk together milk and yogurt. Turn the kitchen machine to minimum speed and gradually add the milk and yogurt mixture. Then add butter. Increase mixing speed to 1 and knead the dough for 7-8 minutes until a smooth shiny ball has formed.
- Rub the ball with vegetable oil then place back into the bowl and cover with a damp tea towel. Set aside somewhere warm for around 1 hour or until it’s doubled in size.
- Make the filling whilst the dough is proving. In a small bowl mix together all the ingredients.
- Once the dough has risen lift it out onto a floured surface and push the air out of it.
- Divide the dough into 8 and roll each one out to about the size of an A4 page. Onto one half of this dough spread a generous spoonful of the filling then fold the other half over it. Roll the halves together with the filling inside and shape into a rough oval. Repeat with the rest of the dough.
- Brush both sides of each naan with a little vegetable oil.
- Place a cast iron frying pan or a flat griddle pan over a medium high heat for at least 5 minutes. Once the pan is hot lay one of the naan carefully onto it. Let it cook for around 2 minutes until it is blackened and blistered then turn over and cook the other side. Remove and keep warm. Repeat with remaining naan.
- Serve naan warm with your favourite curry.