Robert J Turner

UKTV Food : Recipes : Quick Peshwari Naan : by Paul Hollywood : from Great Food Bites

Quick Peshwari Naan

by 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

Servings: makes 8

Level of difficulty: Intermediate

Preparation Time: 45 minutes

Cooking Time: 10 minutes

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

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.