Peshawari Naan

Hari Ghotra’s Peshwari naan is filled with pistachios, raisins and brown sugar. Her restaurant-style version encloses a coarse blended filling in a yeast dough, browns it on a tava and finishes it under the grill before butter is smeared over the naan.

Yeast and sugar are mixed with warm water in a small bowl. Flour, salt and baking powder are mixed separately, then the activated yeast mixture, oil, yogurt and milk are added. The dough is kneaded and folded with slightly wet hands, covered with cling film and left to rise.

The dough is divided into balls on a floured surface. Pistachios, raisins and brown sugar are blended into a coarse powder. Filling is placed in the centre of each flattened dough ball, and the edges are pulled together to seal it inside before rolling into a teardrop shape.

The naan browns on one side on the heated tava. It is transferred cooked-side down to a baking tray and cooked under the grill until puffed, then smeared with butter for serving.

Hari describes a lightly sweet, nutty filling rather than a universal naan mixture. Plain yogurt is the selected optional accompaniment she recommends, and a little more of the dough’s milk can be used if the dough needs softening.