Tandoori (Peshawari) Naan

tandoori-naan-peshawri

One of the most interesting things for a chef who loves Indian cooking is the vast array of flavors that it brings to your attention. Being a highly diverse country, and influenced by several other cultures from East and West, Indian cooking has evolved over time to incorporate global ingredients and flavors with traditional cooking styles. This Tandoori (Peshawri) Naan is one such recipe.

Breads are generally savory in nature, but this Flatbread combines just a hint of sweet blended with aromatic Indian spices to form a stuffing that is rolled into the fltbread, giving it a unique twist on flavor factor. Cooked in a Tandoor, which is similar to a Clay oven, it has a nice earthen aroma attached to it, which nicely compliments Indian curries. Here we show how you can make this fabulous Peshawari Naan right inside your kitchen, and without using a Tandoor – your conventional oven will work just fine!

[Recipe and photo courtesy of Dhivya from Chef in You]

Ingredients
3 cups bread flour / All purpose flour (maida)
1 cup lukewarm milk
1 1/2 tsp Instant yeast
1 tsp sugar
salt to taste
2-3 tbsp yogurt
1 tbsp tsp. Kalonji/Onion seeds
About 1 cup of mixture of (nuts, anise-seeds, raisins & dessicated/dried coconut)

Method
Sift the floor in a large bowl and add all the ingredients except the stuffing together.

Mix the dough and add lukewarm water until it comes together as a soft dough. Knead well.Place it back in the bowl, cover and keep it in a warm place until double in size. Once doubled, knead well again and let it rise once again.

Meanwhile take the stuffing ingredients and place in processor. Grind into a coarse mixture, so it doesn’t all ooze out while rolling the bread.

Knead the dough again and with some flour , roll it out into a small circle and put the stuffing inside. Bring the edges together to cover the filling, pinch the edges and press it down to make a round shape. Then roll it out again to make an oblong-shaped Naan. (Use some AP flour for easier rolling, and don’t fret too much about the shape:))

Heat the broiler in your oven and place the Naan directly over it, topped it with some butter.

Once brown spots start appearing, remove and turn over, and repeat the process for the other side. Remember to watch it, as it can burn very fast. And bake only ONE Naan at a time.

Serve hot with some Ghee brushed over them, and garnished with some toasted nuts, raisins and few sprigs of cilantro. Serve it with Paneer Butter Masala or the ever-popular Chana Masala for a lavish Indian meal.


Comments

  1. Anonymous says:

    the paneer butter masala sounds yummy got to try it out……………

  2. hey Uma, without Yest sounds interesting, and much simpler, I guess…would love to try your recipe:)

  3. interesting! i bake this without yeast though

  4. thank you for the recipe. I am trying to be trying to make naan.

  5. The credit goes to Dhivya, Apu:) its a great recipe indeed.

    Glad everyone liked it!

  6. Looks beautiful Manasi!!

  7. Naan and PBM… Sounds YUMM.. This was one of my favorite restaurant dishes before I fell in love with Kulchas n Romali rotis.

  8. yum yum yum !!! they looks wonderful !!!

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