Pass the peshawari naan, please

Peshawari naan

Time to fire up the oven! I wanted to try making these after seeing them on Chef In You. Italy has flatbreads too – focaccia, piadina, crescia sfogliata, among other things – but this filled flatbread is especially unique.

Peshawari naan ingredients
The little black spots are kalonji/onion seeds. Thank you Manju of Three Tastes for adding these to the care package!

Peshawari naan dough
The kneaded dough requires 2 risings, but in a warm spot this part goes by quickly.

Peshawari naan filling
Pistacchio, golden raisins, dried coconut and anise (about 1½ teaspoon) make up the filling. I imagine that walnuts, almonds, cashews or macadamia nuts would work as well.

Peshawari shaping
The fun begins. I divided the dough into 8 portions (approximately 95g/3oz), and discovered that rolling out 2 or 3 at a time worked better – easier to manage them under the broiler.

Peshawari naan under the broiler
I have an extra-wide oven, but the heating element for the broiler takes up only 80% of the space. Because of this, I could only work 2 or 3 at a time since those around the edges of the pan didn’t brown at all. Watch the naans closely – at high heat they brown really fast.

Peshawari naan
Just out of the oven, they are the most fragrant things to fill your home. They’re ok the next day but will truly impress guests when they’re still warm. I impressed myself.

Peshawari naan with a twist
This…is a product of my own creativity. Lemon zest, almonds, coconut and raisins make a good filling, but not as great as the original that has anise seeds in them.


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