Peshwari Naan Bread

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Recipe for Peshwari naan bread.

First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.

The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.

Onto the recipe.

Ingredients for 4 Peshwari naans

340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)

Filling Mix

4 teaspoons of Anise seeds
4 teaspoons of Cumin Seeds
4 tablespoons of crushed Almonds
4 tablespoons of Sultanas

Mix the above filling mix together.

To make the dough

1. Mix all the ingredients"