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Peshwari Naan

By Richard Poynton - August 15, 2014

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Download the Peshwari Naan recipe.

500g stone ground bread flour
1 pkt (10g)instant yeast
3Tsp coconut flour
3 Tsp dessicated coconut
1 1/2 tsp salt
1 tsp sugar
275 ml mlk
150ml oil
1 tsp rose water
50g sultanas soaked in grape juice or sherry

Place the flour, instant yeast, coconut flour, dessicated coconut, salt and sugar into a mixer.

In another bowl add the milk, oil and rose water.

Pour this into the dry mixture and knead for 8-10 mins. If a bit wet add a bit more flour.

Mix in the sultanas.

Place the kneaded mixture into a well oiled bowl and leave to rise for 1 hour covered.

Knock back and reknead for 2 mins by hand.

Roll into a sausage and divide into 10 pieces.

Roll each piece into a tear drop shape .5cm thick

Place on a baking sheet covered with foil.

Grill for 3 mins on each side.

Brush with ghee when cool.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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