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1 Peshwari Naan Bread

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Peshwari Naan Bread

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Ingredients

12 piece(s)

Dough

  • 190 grams water
  • 1 sachet Yeast, Standard 7g Sachet
  • 450 grams bakers flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 90 grams Greek yoghurt, Natural
  • 2 tablespoons vegetable oil, can use Sunflower Oil

To Top

  • 2 tablespoons olive oil

For Filling

  • 25 g raisins or sultanas
  • 25 g desicated coconut
  • 25 g flaked almonds or pistachios
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Recipe's preparation

    Dough Preparation

  1. 1.  Place water into TM bowl and heat for 1 min at 37 degrees on speed 1.

     

    2.  Add sachet of yeast and allow to sit for 10 mins

     

    3.  Add flour, salt, sugar, yoghurt and vegetable oil into the TM bowl and combine for 5 sec, speed 7

     

    4.  After all ingredients are well combined, set the dial to the closed lidClosed lid position and using interval setting Dough mode, knead dough for 3 minutes.

     

    5.  Turn out dough onto thermal mat and wrap.  Put dough aside for approx. 1 hour or until the dough has doubled in size.

     

    2. Prepare Oven

  2. 1.  Into a cold oven, place a pizza stone and preheat from cold to 220 degrees.

     

    If you don't have a pizza stone, preheat oven to 220 degrees and use a baking tray lined with baking paper.

     

    3. Cooking Notes

  3. 1.  While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.

     

     

    2.  Once dough had doubled in size, punch down the dough and divide the dough into equal portions you should get about 12 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.

     

    3.  Brush each oval shaped dough piece with oil olive on both sides and bake on pizza stone (or oven tray) for 5 minutes or until puffed and light golden.  (Bubbles should appear on surface)

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Depending on size of the pizza stone, cook in batches of 2 or 3.

 Ensure that the air has been punched out of the dough before rolling out each portion (they will continue to rise and need to have the air removed)

 Don't over cook!!!  They will end up like biscuits.  Keep an eye on them and remove from oven once just golden and they will stay softer.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for the recipe. It was

    Submitted by jessifrancis on 27. September 2015 - 12:20.

    Thanks for the recipe. It was so easy to follow and tasted DELICIOUS!  The Dough mode function on the TM5 makes this even easier.    However, I didn't have much success with the Pizza Stone so ended up cooking them in a frying pan - really quick and you can dry fry or use butter (made in the TM, of course). 

    I'm going to try adding the filling directly to the dough next time to save even more time.

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