Peshwari Naan

Servings: Serves: 4

Nutritional Information:

Per serving (97g)

Calories 322, Fat 9.8g, Saturates 3.5g, Carbohydrate 53g, Sugars 11.3g, Fibre 2.4g, Protein 7g, Salt 1.5g


Ingredients

For the dough

For the filling

Method

1

To make the dough, start by combining the sugar, yeast and warm water. Leave this mixture in a warm place for 5 minutes, until it appears frothy.

2

In a large bowl mix together the plain flour, baking powder and salt. Then add the soya milk, yoghurt, oil and yeast mixture. Mix the ingredients together with a spoon to form a dough. Knead the dough with your hands for 2-3 minutes, before setting it aside for 1 hour in a warm place.

3

Whilst the dough is proving, make the filling by mixing together the desiccated coconut, brown sugar, almonds, coconut cream and sultanas.

4

Once the dough has risen, split it into four equal pieces. Make a pocket in the centre of each piece and place a tablespoon of filling in each pocket. Seal the pockets. Roll each piece of dough into a teardrop shape, roughly ½cm thick.

5

Place the naan breads in a frying pan, over a medium-high heat, and cook for 3-4 minutes on each side until browned.

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