Slightly fed up with the never ending stream of sweet treats that I really shouldn’t eat sitting around in the kitchen to tempt me, this weekend I decided to do some savoury baking (as well as a chocolate truffle pie for the pony which I’ll blog about soon!)
A little while ago, I attempted some curried naans for my first ever Random Recipes challenge. They turned out ok, but I wasn’t too impressed with the frying method, so this time I decided to try a baked recipe.
The basic naan dough is really simple, and you could add in whatever flavours you want – if I go to an Indian restaurant I usually order a peshwari naan which is what inspired the flavours in this.
I would definitely make these again, although possibly with apple sauce added to the filling for a bit of extra moistness and sweetness- I’ve seen it in a couple of recipes and thought it sounded quite interesting, so if anyone has tried it and can let me know if it works that would be great!
Peshwari naans (adapted from Curry Focus)
- 2 tbsp warm water
- 1/4 tsp sugar
- 1/2 tsp dried yeast
- 250g plain white flour
- 1/2 tsp salt
- 2 tbsp natural yoghurt
- 75ml warm water
- 3 tbsp ground almonds
- 3 tbsp desiccated coconut
- 3 tbsp sultanas
Note – you need to start this in the morning to be ready for dinner!
Dissolve the sugar in the 2tbsp warm water, then sprinkle the yeast on top and leave for 20 minutes. Sift the flour and salt into a mixing bowl, make a well in the middle and pour in the yeast mixture, yoghurt and water. Bring the mixture together using your hands, then turn out onto a lightly oiled surface and knead for 5-10 minutes, or until soft and pliable. Put the ball of dough back in the bowl, cover with lightly oiled clingfilm and leave for 6 hours to rise.
After 6 hours, turn the dough out onto a floured surface and knead a few times to knock the air out. Divide into three pieces, then roll each out into a square-ish sort of shape. Sprinkle one tbsp of almonds, coconut and sultanas in the middle of each.
Fold in the corners of each piece of dough to cover the filling and pinch together the edges. Turn over, and roll out again, into a roughly tear-drop shaped flat bread. Prick with a fork then place on a baking tray.
Bake at your oven’s hottest temperature for about 10 minutes, turning half-way through, then finish off under a hot grill to brown each side. Serve with an Indian dish of your choice – we had them with a vegetable biryani and it was delicious!