Homemade Peshwari Nan with Coconut and Pistachio
Making your own homemade nan is extremely satisfying! Ill not be going back to shop bought nan after having attempted these. The flavours are gorgeous and the texture is soft and fluffy. Sprinkling the baked nan with chopped pistachio give’s the bread a splash of fantastic colour. I used this recipe, but changed the filling to what I associate with Peshwari Nan.
250g plain flour plus extra for dusting
1 tsp sugar
½ tsp salt
½ tsp baking powder
2 tbsp olive oil
30g chopped pistachios
50g desiccated coconut
1 tsp pilau rice spice mix
2 tbsp juicy sultanas
1 tbsp ground almonds
2 tsp agave syrup or sugar
1 drop red food colouring (optional)
1 tbsp salted butter melted, for serving
Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients.
Combine the ingredients to form a soft dough. Knead for 5 minutes, adding more flour if the dough feels to sticky.
Leave to rest in a covered bowl for 15 min.
Meanwhile combine the filling ingredients, adding the food colour if you like.
At this point preheat the grill, and leave the baking tray in the oven to heat up to.
Divide the dough into 5 equal pieces and roll out to a 10cm disc. Place a tablespoon of filling on one side of the disc, then fold in half and pinch around the edges to seal. Next roll out the nan with a rolling pin in the shape of a tear drop. Continue until all the nan’s are rolled flat. Then place them on the hot baking tray under the grill for 2 min, until golden.
Scatter chopped pistachios, coriander and a little melted butter on top.
Serve with a good curry, for example this one.