peshwari_naan_bread
Apocalypse notes
This is a useful recipe for when you need a bread fix; it makes a satisfying hot bread with limited ingredients you’ll likely have in. In fact you can even make bread on the pan just with flour and water, handy for campers.
You don’t need to bake anything in this recipe, just cook the dough in the pan when you’re ready to eat.
You can just use this for a plain naan / flatbread to go with soups and curry; the peshwari part is a sweet coconut filling included if you’re missing your local Indian Palace. If you’re experienced at potions (and you are - channel that childhood creativity) then you could experiment making the filling out of any nuts / raisins + coconut and sugar to taste from your cupboard and add it to melted butter. It’s a really good treat.
Recipe takes 20 minutes to make, 1 hour to rise, and 5-10 minutes to fry, so make the dough in advance to let it grow.
Apocalypse recipe rating 5/7
Ingredients
For the bread:
250g or 2 cups of flour
100ml or 1/4 cup milk
2 tbsp oil
1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
For the sweet paste:
6 tbsp ground almonds or almond flour
6 tbsp dried coconut
2 tbsp raisins
2 tbsp butter
1 tsp sugar
Method
The bread bit:
Sieve all the dry bread ingredients into a big bowl.
Measure the oil and milk out and mix together.
Make a well in the dry ingredients and gradually add the wet ingredients.
Mix together to form a slightly sticky dough, and knead for 10 minutes (fold the dough onto itself over and over).
Cover the bowl and leave for an hour to rise.
The sweet bit:
Add all the dry ingredients to a bowl and mix together.
Pulse for a few minutes in a blender, or grind together using the end of a rolling pin to a rough powder as best you can.
Melt the butter in a saucepan, then take off the heat and stir in the dry ingredients.
The cheffy bit:
Take the dough and break it into 6 pieces and shape into fat round circles.
If using, press the sweet mix in the middle, then fold the circles over and flatten.
Place the dough onto a medium heat pan, and cook until golden brown on the bottom and bubbles have started to form.
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Storage: This recipe will make around 8 small naans or 4 larger peshwaris and will store in the fridge for 4-5 days.
You can also put leftovers in a bag and freeze for a couple of months. They thaw quickly once out of the freezer.
