Peshawari means from the city of Peshawar which is now in Pakistan. My father was born in this city and had to flee with his family in 1947, when India was partitioned into what is now Pakistan and Bangladesh. Like all wars, it was a terrible period of war, misery and brutality.
But, now it was naan that I was going to talk about. Naan means bread, so it is not called naan bread! Nan can be made with or without spices, gluten-free or with filling . It tastes good with ghee or dairy butter without salt, which is brushed on ready-made naan. I like them with a cup of masala chai and it is not my favorite with spicy food. The dough can be made with kefir, milk or water. Here you can adapt to your needs and your kitchen. I prefer water.
NAAN DOUGH
½ kg wheat flour
1/4 pk yeast
1 teaspoon sugar
¾ tsp salt
½ cup oil
3 dl liquid
FILL :
2 tablespoons coconut pulp
2 tablespoons brown sugar shaker
1 tablespoon raisins
4 teaspoons ground cardamom
4 tsp coarsely ground fennel seeds
2 tablespoons cashews /pistachios
Procedure
- Mix fresh or dry yeast in a little lukewarm water, add 1 tsp sugar. Let stand for 5 minutes
- Put the flour in a bowl, add salt, oil and the yeast mixture. Make a dough with the desired liquid. Leave the dough to rise in a warm place for at least one hour.
- Filling: mix the ingredients with chopped cashews/pistachios.
- Roll out a small circle, fill with 1 tablespoon of the filling. Squeeze together and roll out the naan, let rise for about 20 minutes
- Bake for about 5-6 minutes at 250° in the middle of the oven.