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 canap├ęs.

Serves: 10 - 12

Preparation: 20 minutes + 12 minutes grilling

Ingredients

  • 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

Method

  1. Combine the flour, sugar, salt, yeast, baking powder, onion seeds and coriander in a bowl.
  2. Make a well in the centre and add the yoghurt, egg, butter and water.
  3. Mix to a soft dough.
  4. Turn out on to a lightly floured work surface and form into a smooth ball. (This flour does not require kneading.)
  5. Place in an oiled bowl, cover and leave to prove in a warm place for about 1 hour.
  6. Grease two baking sheets.
  7. Lightly knead the dough just to knock out the air.
  8. Divide into 12 equal pieces. Using well-floured hands, shape each into a 10cm disc.
  9. Mix together the coconut and sultanas.
  10. Place a little of the filling mixture in the middle of a circle of dough.
  11. Fold the dough over to form a semi-circle and press the edges to seal. (You don't need any water.)
  12. Pat the dough out to form an oval shape about 10cm long and 5 mm thick.
  13. Place on the baking sheet and repeat with the remaining discs.
  14. Cover and leave to prove until puffy.
  15. Preheat the grill to its highest setting and grill the breads for 3 minutes on each side.
  16. Serve brushed with melted butter.
Tip:

Wheat and gluten-free products do tend to dry out quickly, so eat on the day of baking.


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