Peshwari Mini Naans
These little flatbreads are filled with coconut and sultanas, giving them a surprising, delicious sweetness. Serve as an accompaniment to spicy stews or make up mini ones and use as a base for canapés.
Serves: 10 - 12
Preparation: 20 minutes + 12 minutes grilling
- 450g Wheat and Gluten-Free White Bread Flour
- 2 tsp Sugar
- ½ tsp Salt
- 1½ tsp fast action Dried Yeast
- 1 tsp Wheat and Gluten-Free Baking Powder
- 1 tsp Black Onion Seeds
- 2 tbsp Natural Yogurt
- 1 medium Egg, beaten
- 25g Butter, melted, plus extra for brushing
- 200–225ml hand-hot Water
For the filling:
- 40g Desiccated Coconut
- 3 tbsp Sultanas
- Combine the flour, sugar, salt, yeast, baking powder, onion seeds and coriander in a bowl.
- Make a well in the centre and add the yoghurt, egg, butter and water.
- Mix to a soft dough.
- Turn out on to a lightly floured work surface and form into a smooth ball. (This flour does not require kneading.)
- Place in an oiled bowl, cover and leave to prove in a warm place for about 1 hour.
- Grease two baking sheets.
- Lightly knead the dough just to knock out the air.
- Divide into 12 equal pieces. Using well-floured hands, shape each into a 10cm disc.
- Mix together the coconut and sultanas.
- Place a little of the filling mixture in the middle of a circle of dough.
- Fold the dough over to form a semi-circle and press the edges to seal. (You don't need any water.)
- Pat the dough out to form an oval shape about 10cm long and 5 mm thick.
- Place on the baking sheet and repeat with the remaining discs.
- Cover and leave to prove until puffy.
- Preheat the grill to its highest setting and grill the breads for 3 minutes on each side.
- Serve brushed with melted butter.
Wheat and gluten-free products do tend to dry out quickly, so eat on the day of baking.