Peshawari Naan Bread (Bread Machine) Recipe #294013
A traditional Indian bread from Peshawar.
I have used ingredients easily available in UK, together with British measurements.
by Old Baker
2¼ hours | 10 min prep
SERVES 6 , 6 naans
- 6 fluid ounces skim milk
- 4 tablespoons olive oil
- 5 fluid ounces low-fat yogurt (I use zero fat Greek)
- 1 large egg
- 1 lb strong white flour (or extra strong)
- 4 ounces desiccated coconut
- 4 ounces sultanas
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 (7 g) packet bread machine quick-acting active dry yeast
- Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
- Start your machine on the dough setting.
- 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
- Preheat your oven to 250C and have 3 shelves in it.
- Grease 3 flat oven trays.
- When the bread machine has finished, tip out the dough onto a floured board.
- Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
- Bake in the oven for about 7 minutes, or until the bread just begins to colour.
- The bread can be frozen in bags for later use.
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5 stars