Quick Peshwari Naan

Name: Quick Peshwari Naan
Total time: 1200 s
Yield: 4 large naan
Cuisine: British
Ingredients: 170 g flour; 1.5 tbsp baking powder; Teaspoon salt; 250 ml water; Handful sultanas; Tbsp ground almonds; Oil for frying

Chris Jacobs @moustache

Manchester

I was making a curry and it was too cold to cycle to the takeaway to get a naan, so decided to make one!

This is a simple, yeast free flatbread recipe with some peshwari filling inside. Not the most authentic, but it takes 20 minutes and still tastes great!

I was making a curry and it was too cold to cycle to the takeaway to get a naan, so decided to make one!

This is a simple, yeast free flatbread recipe with some peshwari filling inside. Not the most authentic, but it takes 20 minutes and still tastes great!

Chris Jacobs @moustache

Manchester

I was making a curry and it was too cold to cycle to the takeaway to get a naan, so decided to make one!

This is a simple, yeast free flatbread recipe with some peshwari filling inside. Not the most authentic, but it takes 20 minutes and still tastes great!

I was making a curry and it was too cold to cycle to the takeaway to get a naan, so decided to make one!

This is a simple, yeast free flatbread recipe with some peshwari filling inside. Not the most authentic, but it takes 20 minutes and still tastes great!

Saved

Ingredients

20 minutes

4 large naan

Dough
170 gflour
1.5 tbspbaking powder
Teaspoonsalt
250 mlwater
Filling
Handfulsultanas
Tbspground almonds
Extras
Oil for frying

Saved

Steps

20 minutes

1

Mix flour, salt and baking powder in a bowl.
2

Mix with water. Whisk until a smooth batter is formed.
3

Leave batter to rest for 15 minutes
4

Finely chop sultanas. Mix with ground almonds.
5

Add a ladle of batter to frying pan with a bit of oil. Fry both sides until slightly golden.
6

Add filling on top of flat bread. Then fold and seal.
7

It’s good to experiment with different sizes, thicknesses and cooking time to suit your taste!