Peshawari Naan Bread
A Pakistani bread of skim milk, yogurt and desiccated coconut, baked in the oven.
2 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 120 min · 130 min total
- medium
- 1
Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
- 2
Start your machine on the dough setting. 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
- 3
Preheat your oven to 250C and have 3 shelves in it. Grease 3 flat oven trays. When the bread machine has finished, tip out the dough onto a floured board.
- 4
Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
- 5
Bake in the oven for about 7 minutes, or until the bread just begins to colour. The bread can be frozen in bags for later use.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
