Prep 10 mins
Cook 2 hrs
A traditional Indian bread from Peshawar. I have used ingredients easily available in UK, together with British measurements.
- 6 fluid ounces skim milk
- 4 tablespoons olive oil
- 5 fluid ounces low-fat yogurt (I use zero fat Greek)
- 1 large egg
- 1 lb strong white flour (or extra strong)
- 4 ounces desiccated coconut
- 4 ounces sultanas
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 (7 g) packet bread machine quick-acting active dry yeast
- 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.
- 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.
- 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.
- 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.
- 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.
great bread nice treat for family to tuck into
I only used a teaspoon of sugar I have made lots of naan recipes but this is one I will make lots and lots thank you it is superb
Was a bit sceptical of the addition of sultanas, but put them in. This was wonderful. Used them to make lamb gyros. Wasn't sure of what 250C was so checked what temps naan bread was baked, so chose 425'. Liked the sultanas, they gave a nice twang and sweetness, went great with the lamb. Thanks for sharing, hope to see more of your recipes on zaar.