Peshwari Naan Recipe | Coconut Naan

Step 1

In a large mixing bowl, add the warm milk and proceed to add the yeast. Allow to set for a few minutes.

Step 2

Add the oil, stir in, followed by the sugar, egg and then yogurt. Whisking in with each addition

Step 3

Gradually add in the flour 1/4 at a time, mixing with a wooden spoon. Eventually you will need to knead the flour with your hands. Add in just enough flour to get a firm dough that isn't wet to touch.

Step 4

Brush with oil, cover with cling film and set aside for 2 hour to allow the dough to rise,

Step 5

As you wait for the naan dough to rise, mix together all the ingredients for the stuffing. Taste test and adjust to your liking.

Step 6

Once risen, divide your dough into 8 equal balls. Work one naan at a time, flouring the surface as needed to ensure the dough doesn't stick.

Step 7

Roll out one dough ball until it is about the side of your hand.

Step 8

Add about 3-4 tbsp of the filling into the centre of the naan.

Step 9

Bring up the sides of the naan into the centre, then flatten with your palm. The stuffing should be encased fully within the dough now. See the blog post for full pictures on how to do this.

Step 10

Roll this out, careful to ensure the naan doesn't stick to the surface and that the naan doesn't tear,

Step 11

STOVE METHOD: Transfer this onto a pre-heated pan or tava on a medium high heat. Allow one side to cook for a few minutes, then flip the naan using a spatula and cook the other side. Cook as needed until both sides are spotted golden as shown in the images,OVEN METHOD: Transfer into an oven preheated at 200c for 7-8 minutes, or until gold spots appear on the Naan.

Step 12

Brush with some unsalted butter or ghee (optional step) and set in a warm place covered as you prepare the rest of the naan