Naans make a great addition to any Indian curry. Below is a recipe I’ve used quite a few times now I find it rather forgiving and I’ve yet to go wrong with the recipe.

125ml of warm water
1 sachet of yeast
1 teaspoon of sugar

300g flour
1 sachet of baking powder
1 teaspoon of sugar
1 large pinch of salt
1 pot of natural yogurt (I used a 125ml pot)
25g melted butter

Mix the yeast and water in a bowl and leave to sit for 10 – 15 minutes. It should bubble / foam up a little bit (activate)

In another bowl mix the rest of the ingredients and pour in the water / yeast / sugar mix. Mix it all well .. if the mix is too runny add some more flour.  Divide it into around 6 portions.

Coat work surface with flour and some desiccated coconut. Roll out your dough with a rolling pin

Peshwari Naan Dough

Get a medium-sized frying pan heating up with a small knob of butter ( you don’t need much but it’ll help with the coconut mix on the naan) Place your Naan (one at a time) on the pan and cook for 4 to 5 minutes (flipping once)

Peshwari Naan Cooked

So how much does all that cost? Well, it’ll depend on what ingredients you’re using. Here I’d guess I’m getting 6 naans for around 1 euro. When you consider how much you’ll pay in a restaurant that’s some markup. For me I’ve had the coconut in the press for too long so yes that will cost you a bit but depending on how you use it … it may last you ages.

Bonus: Like Garlic Naans? Well, you could do similar though I’d put some garlic and butter over the naan when you have it rolled. I’d then fold it in two and flatten it out again before putting it on the pan.

If you end up trying to recipe let me know how you get on