Peshwari Naan | Good Food

Dough: 1 tsp of dried active yeast
1 tsp of sugar
200g plain flour
¼ tsp of salt
½ tsp of baking powder
1 tbsp vegetable oil
2 tbsp of plain yoghurt
2 tbsp of milk
Filling:70g pistachios
35g raisins
1½ tsp brown sugar

Method

step 1
In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.
step 2
Meanwhile, in a separate bowl mix the flour, salt and baking powder.
step 3
Once yeast is frothy add it to the flour with the oil, yoghurt and milk.
step 4
Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.
step 5
Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 1 hour.
step 6
Divide the dough into four balls and place on a floured surface.
step 7
Place all ingredients for the filling into a blender and blitz to a course powder.
step 8
Flatten out each ball and place about 1 tbsp of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm/¼in thick.
step 9
Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.
step 10
Transfer to a baking tray (cooked side down) and cook under a hot grill for 2 - 5 minutes until all puffed up. Smear with butter to serve.