This Little Home

Peshwari Naan Bread

For the naan bread For the peshwari fillingDirections:
  1. Warm the milk until hand hot, add the sugar and yeast and allow to sit for 20 minutes until frothy.
  2. Mix the flour, salt and baking powder in a separate bowl.
  3. Once the milk mixture is ready add to the flour along with the oil and yoghurt, mix to form a dough and knead for 10 minutes.
  4. Place the dough in a oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hour until it's doubled in size.
  5. Knead the dough again to remove the air and divide into 6.
  6. Place the peshwari filling in a food processor and mix to form a dry paste.
  7. Take each piece of dough and form a circle with a dent in the middle, add a small amount of the peshwari mixture into the dent and close the dough around it into a ball.
  8. Roll the dough into a teardrop shape.
  9. Bake in a preheated oven at 200 oc (180oc fan assisted) for 3- 4 minutes.
  10. Take the naans out and place under a grill to brown, brush the surface with butter and serve.