Peshwari Nan Bread

Name: Peshwari Nan Bread
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 tsp dried yeast; 4 tsp caster sugar; 1 pinch salt; 1 tsp baking powder; 0.5 cup milk; 1 lb plain flour; 1 beaten egg; 8 tbsp natural yoghurt; 2 tbsp vegetable oil; 4 tsp cumin seeds; 4 tsp anise seed; 4 tbsp crushed pistachio nuts; 4 tbsp crushed almonds

A South Asian bread of yoghurt, pistachio nuts and almonds, seasoned with cumin and anise and grilled. Finish with vegetable oil.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 80 min · 100 min total
Difficulty: medium

1
Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes.
10 min
2
Sift the flour and add the salt and baking powder to the milk. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.
10 min
3
Preheat the oven to the highest heat with a heavy baking tray. Knead the dough gently and divide into 4 portions and roll into a tear shape.
4
Grease the baking tray, lay out the bread, place in the oven. Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown.
10 min
5
Lightly dust the breads with extra vegetable oil before serving.