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Top 10 tastiest Indian vegetarian dishes - #3. Almond and Pistachio Peshawari Naan

Updated on August 4, 2012
Cast your vote for Almond and Pistachio Peshawari Naan

Summary

A wonderfully-sweet accompaniment to any hot or spicy curry dish. The nutty flavours and textures of the almonds and pistachios beautifully complement the soft, warm bread of the naan to create an unforgettable melt-in-the-mouth experience.

MOP UP THE SAUCE WITH THIS AMAZING BREAD
MOP UP THE SAUCE WITH THIS AMAZING BREAD | Source

Cook Time

Prep time: 2 hours
Cook time: 30 min
Ready in: 2 hours 30 min
Yields: 4 small naans

Ingredients

  • 3 cups strong flour
  • 1 tsp onion seeds
  • pinch salt
  • 1 cup warm water
  • 1 tsp caster sugar
  • 1½ tsp dried (instant) yeast
  • 2-3 tbsp plain (or greek) yoghurt
  • 1 cup stuffing mixture of flaked almonds, roughly-chopped pistachio nuts, sultanas, and desiccated coconut

Provenance

A markerpeshawar -
Peshawar, Pakistan
get directions

Home to the peshawari naan bread

Spice Spotlight: Onion seeds

This spice is actually from the fruit of the fennel flower / nutmeg flower (Nigella sativa) and nothing to do with onions. The seeds are sometime referred to as black cumin, and are used in Bengali cooking (particularly in naan bread).

Instructions

  1. Dissolve the sugar in the warm water and add the yeast.
  2. Sieve the flour in a large bowl and add all the dry ingredients together (except the stuffing mixture) and mix together.
  3. Once the yeast mixture has formed a layer of froth add this and the yoghurt to the dry ingredients.
  4. Mix together until the mixture comes together as a soft dough, which leaves the side of the bowl clean and does not stick to your hands. (Add a small amount of warm water if the mixture seems too dry until you get the right consistency.)
  5. Knead the dough well on a floured work surface.

Instructions (continued)

6. Place it back in the bowl, cover and keep it in a warm place (30-40C) until doubled in size.
7. Once doubled, knead the dough again and with some flour.
8. Split the dough into four and for each quarter, roll it out into a small circle and put a quarter the stuffing mixture in the middle of the circle.
9. Bring all the edges together and press it down to enclose the stuffing mixture.
10. Now roll it again into a tear-drop shape.
11. Heat the grill (broiler) and place the Naan topped it with some butter or vegetable ghee onto a baking tray and under the grill.
12. Once brown spots start appearing, remove the naan and turn and repeat the process for the other side.
13. Serve hot brushed with ghee or olive oil.

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