Peshawari Naan
Method
Sift the flour with baking powder, soda bicarbonate and salt into a deep bowl. Add the sugar, yogurt, egg, milk, a little oil and butter and mix. Add three tablespoons water and knead into a medium soft dough. Apply a little oil on the dough, cover with a damp cloth and set aside for one hour. Preheat the oven to the maximum temperature. Divide the dough into eight equal portions and shape into balls. Apply a little oil on each ball and fatten them slightly. Dampen your palms and pat them into a six inch circle. Stretch the dough on one side to make a triangular shape. Sprinkle the fennel seeds, a little butter, cashewnuts, almonds and pistachios on top. Place the naans on a lightly greased baking tray and bake till they are crisp and brown on both sides. The time taken for the naans to be ready depends on the oven temperature – higher the temperature quicker will they cook. Serve hot, topped with the butter.
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