Peshawari Naan

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 1-2 hours
Category: Non Veg
Ingredients

• Refined flour (maida) 4 cups
• Baking powder 1 teaspoon
• Soda bicarbonate 1/2 teaspoon
• Salt 1 teaspoon
• Castor sugar (caster sugar) 2 teaspoons
• Yogurt 2 tablespoons
• Egg 1
• Milk 1 cup
• Oil 2 tablespoons
• Butter as required
• Cashewnuts,finely chopped 2 tablespoons
• Almonds,finely chopped 2 tablespoons
• Pistachios,finely chopped 2 tablespoons
• Fennel seeds (saunf),coarsely crushed 2 teaspoons

Method

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