Prep time: 10 minutes | Cooking time: 5 minutes, Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15). Order a copy for £12.99 at books.telegraph.co.uk. Serve warm. Preparation and cooking time. British Indian Restaurant (BIR) Style Pre-Cooked Meat ». Dust a little flour if needed to roll and press the dough. Share on pinterest. When hot, place the naan disc on the pan and dry fry it for about two minutes. These naan breads contain no yeast, have no proving time and can be ready in moments. https://www.telegraph.co.uk/recipes/0/home-made-vegan-peshwari-naans-recipe A sweet naan best served warm with curry or tikka masala. Peshwari naan. Cut the dough into four even balls, then use the palm of your hand to flatten them into circles, making them slightly thicker at the edges than at the centre. If the … Sprinkle a little extra flour on top of the ball of dough, … By imcalledash (GoodFood Community) 0 reviews. Turn the naan over to colour the top for about 30 seconds to a minute and then turn it over again until cooked through. Gently roll out each naan into a teardrop or oval shape. I have three naan doughs you might like to try. In a large mixing bowl, add the warm milk and proceed to add the yeast. Heat a dry frying pan over a high heat, then place in the flattened dough circles, two at a time. Cook for four to five minutes on each side, turning with tongs, until brown patches appear. Sprinkle over the flaked almonds. Remove the naans from the pan and use a pastry brush to liberally spread the butter over each side. Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste. Heat a skillet over medium-high heat. Brush with hot ghee and serve immediately. We rely on advertising to help fund our award-winning journalism. Your email address will not be published. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet. Share on facebook. Ingredients. Email to a friend. Slap the disc between your hands to get all the excel flour off. Lightly dust a clean surface with flour, then knead the dough for two minutes. . Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15). Roll out into a flat round or teardrop shaped disc. Curry house style naan dough using self-raising flour. Allow to set for a few minutes Read our community guidelines in full, Complete your homemade takeaway with fresh, pillowy naan breads, Camembert and chestnut Christmas crackers recipe, Red cabbage with pickled pineapple recipe, Carrots with blood orange and pomegranate recipe, Jacket potatoes with cauliflower cheese topping recipe, One-tin roast guinea fowl Christmas dinner for two recipe, Lemonade waffles with lemon and rosemary butter recipe, Fried eggs and potato rösti with infused maple syrup recipe, Blackened salmon (or wild halibut) with stir-fried vegetables recipe, How to make sherry-baked pears stuffed with chocolate and marzipan, Chocolate and caramel-hazelnut cake recipe, 200g self-raising flour, plus extra for dusting. Authentic naan dough with yoghurt and no yeast. Share on twitter. Advertisement. Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb. Peshawari Naan Recipe - Indian Bread Recipes by The Curry Guy https://www.unicornsinthekitchen.com/easy-no-yeast-naan-recipe-30-minutes https://www.unicornsinthekitchen.com/easy-no-yeast-naan-recipe-30-minutes You need to be a subscriber to join the conversation. Bubbles should form on the top. Spoon in the yogurt, oil, desiccated coconut and sultanas, and bring together to form a dough. Lightly flour a wooden or kitchen surface. Total time 55 mins; Easy. Roll one piece of dough until very thin (less than 1/8″). Makes Breads. In a large bowl, stir together the flour, baking powder and sugar. No yeast in peshwari naan recipe? We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Kneed the peshwari paste into a pliable dough. Divide the dough into 6-8 equal parts. The recipe I have for peshwari naan contains no yeast and yet the method states that I should knead the bread and then leave to prove in a bowl for one hour until the dough has doubled in size. In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste.