A curry wouldn’t be the same without a naan bread to scoop it up with! This chunky Peshwari naan with a sweet, fruity filling does the job!
Can you tell yet that I am obsessed with curry dishes this week? Perhaps I should be thinking more about Christmas dinner and roasts. But there’s still plenty of time for that. And we wouldn’t want to be bored of roast dinners by the time Christmas is here!
Talking of Christmas, I need to brave the shops and actually get some presents in! Now, in any other month, the mall is a great place to be. I have that girly shopping gene which gives me the urge for some retail therapy every now and then. I am usually in my element at the mall. But, trying to navigate your way around packed shops with a buggy and two young boys is like turning a great dream into a total nightmare! I need to get in early and escape before I am crushed by the rabid Christmas shoppers! Perhaps, I’ll just stay indoors and shop online, ahhh the joys of the internet!
Filling the Naan Bread
For me, a curry is a bit bare without a naan bread of some kind on the side of my plate. You need something to completely clean the plate with, right? I am a sucker for mango chutney and lime pickle, so this gives me just the right tool for dipping too!
Would it be so wrong to just have the naan with dips as a snack? Nope, I am up for that and I’m pretty sure the boys agree with me too! Dip away, I say!
I really do love a takeout peshwari naan. It’s that sweet, almondy filling that does it and since I have never found anything that really resembles a good naan bread in the local supermarket, it makes sense to just create some at home.
The filling is easy too, just whizz everything together and wrap it in the dough. Roll it out and voila! There you have your naan bread!
A Naan Recipe that Can be Frozen!
I’ll let you in on a little secret, these can be frozen! Uh huh, that’s right! Make a big batch and freeze them after cooking in the oven. All you need to do is pop one under the grill to heat up and brown and then brush with melted butter! They still taste just as great and will save you quite a bit of time too, perfect when your dips are calling out for a naan bread in a hurry
For the Naan Bread
- 150 ml Milk
- 2 tsp Caster Sugar
- 2 tsp Dried Yeast
- 450 g Plain Flour
- 0.5 tsp Salt
- 1 tsp Baking Powder
- 2 tbsp Vegetable Oil
- 150 ml Natural Plain Yoghurt
- 30 g Butter to coat
For the Peshwari Filling
- 2 tbsp Dessicated Coconut
- 2 tbsp Sugar
- 100 g Ground Almonds
- 2 tbsp Coconut Milk
- 70 g Sultanas
- Warm the milk until hand hot, add the sugar and yeast and allow to sit for 20 minutes until frothy.
- Mix the flour, salt and baking powder in a separate bowl.
- 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.
- 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.
- Preheat the oven to 200oc (180oc fan assisted).
- Knead the dough again to remove the air and divide into 6.
- Place the peshwari filling in a food processor and mix to form a dry paste.
- 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.
- Roll the dough into a teardrop shape.
- Bake in the oven for 3- 4 minutes.
- Take the naans out and place under a grill to brown, brush the surface with butter and serve.
Looking for a Curry Recipe?
Try this Chicken Korma now