Peshawari Naan Bread (Bread Machine)

A traditional Indian bread from Peshawar. I have used ingredients easily available in UK, together with British measurements.

• Ready In: 2 hrs 10 mins
• Serves: 6
• Yields: 6 naans

Ingredients

• 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

Directions

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.
3. 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
4. Preheat your oven to 250C and have 3 shelves in it.
5. Grease 3 flat oven trays.
6. When the bread machine has finished, tip out the dough onto a floured board.
7. 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.
8. Bake in the oven for about 7 minutes, or until the bread just begins to colour.
9. The bread can be frozen in bags for later use.