Indian
Indian - Breads
Peshwari Naan
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 6 tablespoons coconut (desiccated)
- • 3 tablespoons Raisins or Saltanas
- • 6 tablespoons Almonds or Pistachios
- • 2 teaspoons Sugar
- • 8 portions Naan dough
- • 1 tablespoon Ghee (Butter)
- • 100ml (6 tablespoons) (optional) Condensed Milk
Preparation Steps
1
Phase 1
Blend the dessicated coconut, raisins/sultanas, almonds/pistachios and sugar until it becomes crumbs the size of sand. Some people like to leave the raisins (or sultanas) out of this stage as they prefer them whole in the finished naan
2
Phase 2
If required you can add condensed milk to the mix to make it into more of a paste.
3
Phase 3
Take 1 ball of naan dough ()
4
Phase 4
Roll out flat, sprinkle water to the bottom and cook in a pan or tawa.