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Peshwari Naan
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By : Dhivya Karthik
Category : Naan and rotis, Milk
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Sift the floor in a large bowl and add all the ingredients except the stuffing together.
  2. Mix the dough and add lukewarm water until it comes together as a soft dough. Knead well.
  3. Place it back in the bowl, cover and keep it in a warm place until double in size.
  4. Once doubled, knead well again and let it rise once again.
  5. Meanwhile take the stuffing ingredients and place in processor.
  6. Grind into a coarse mixture.
  7. Knead the dough again and with some flour, roll it out into a small circle and put the stuffing inside.
  8. Bring the edges together, press it down and roll it again into a tear drop shape.
  9. Heat the broiler and place the Naan topped with some butter.
  10. Once brown spots start appearing, remove and turn and repeat the process for the other side.
  11. Serve hot with some ghee garnished with some toasted nuts, raisins and few sprigs of cilantro.


3 cups - bread flour / all purpose flour (maida)
1 cup - lukewarm milk
about 1 cup - mixture of (nuts + aniseeds + raisins + dessicated/dried coconut)
1 1/2 tsp - instant yeast
1 tsp - sugar
2 to 3 tbsp - yogurt
1 tbsp - kalonji (onion seeds)
salt to taste
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