This yeast leavened, sweet naan bread, filled with desiccated coconut, raisins or other dried fruits and nuts is real delicacy that originates from the city of Peshawar in Pakistan.
1½ cups all-purpose flour plus extra for dusting
½ tsp sugar
1 tsp fresh yeast
¾ cup warm water
1 tbsp oil
1¾ oz/50g unsalted butter plus extra for greasing
salt to taste (about ½ tsp)
2 tbsp oil for frying
¼ cup whole almonds (not skinned or blanched)
1 tbsp ground almonds
⅓ cup desiccated coconut
6 tsp brown sugar
2 tbsp raisins
1 tbsp softened butter or coconut cream
about 1 tbsp yogurt to bind everything together, more if needed
How to make Peshwari Naan:
Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.
Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead the doug by hand for at least 5 minutes, preferably longer, as this process will make the dough slighty elastick and the bread with have a softer texture.
Return the dough to the bowl, cover, and let rise in a warm place for 1h.
Put all ingredients expect to the grinder. Grind it to a coarse paste.
Transfer a dough onto a floured counter and knead for 1 min. Break off small balls with your hands and pat them into circles. Roll and put the filling in the the middle of round bread and close it from all the sides. Seal crack by pinching edges and roll gently on the dusted with flour rolling board.
Heat the tava for about 1-2 minutes. Brush with oil.
Cook on medium heat till underside has light golden brown patches (about 2 minutes).
Bust naans with melted butter. You can sprinkle it with chopped almonds.