Peshwari Mini Naans

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

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.

Tip:

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