Quick peshwari naan
By: Paul Hollywood
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Quick peshwari naan
- Prep time:
- 45 mins
- Cook time:
- 10 mins
- Serves:
- makes 8
For quick-to-cook bread with an Indian influence, Paul Bloxham makes a cheat's naan without any yeast - great for curry in a hurry
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Ingredients
- 500g plain flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 250ml Milk
- 2 tbsp plain Yogurt
- 200 ml water
- 1 Egg
- 25g Butter, melted
- 1 tsp Sugar
- 1 tbsp ground Almonds
- 2 tbsp sultanas
- 5 tbsp clarified butter, for frying
Method
1. Mix the flour, baking powder, bicarbonate of soda and salt together in a large bowl.2. Add the milk, yogurt, water, egg, butter and sugar, and stir until the mixture becomes a smooth dough. Tip out onto a floured board and knead in the almonds and sultanas.
3. Divide the dough into 8 balls, place on a floured baking sheet and press out into naan shapes. Leave to rest for 15 minutes.
4. Heat a frying pan over a medium heat with a tablespoon of clarified butter. Cook the naans, one at a time, for one minute on each side, until golden and puffed up. Serve straight from the pan with curry.
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