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Quick peshwari naan

Paul Hollywood from Great Food Bites
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

Quick peshwari naan

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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Serves: makes 8

Prep: 45 min
Cook: 10 min

Ingredients
500g plain flour
1 tsp Baking powder
1 tsp Bicarbonate of soda
1/2 tsp Salt
250ml Milk
2 tbsp thick plain yogurt
200ml water
1 egg
25g butter, melted
1 tsp Sugar
1 tbsp ground almonds
2 tbsp sultanas
5 tbsp clarified butter, for frying