I came to know about Peshawari naan while searching about the use of Kalonji. Peshawari Naan has similarities to a Kashmiri paratha in terms of the stuffing. I came across two recipes and I have come out with the best of two. I have avoided the use of eggs in the dough and have prepared it with wheat flour instead of maida / flour.
Wheat flour - 1 cup
Yeast - 1 1/2 tsp
Sugar - 1 tsp
Salt- 1/2 tsp
Hot water - 3/4 cup
Butter - 2 tbsp
Butter - for pan frying the naan
Shahi jeera - 1/4 tsp
for the stuffing
Cashew nuts - 2 tbsp
Raisins - 1 tbsp
kalonji / nigella seeds - 1 /2 tsp
Place the hot water in a small bowl with the yeast, salt and sugar and lightly stir it. Cover the yeast mix and check it after ten minutes. The yeast would have come up. Place the wheat flour in a mixing bowl and make a well in it. Pour the yeast mix, shahi jeera and 2 tbsp butter and knead it to a soft dough. Cover the dough with a wet muslic cloth. Let it rise (1 - 1 1/2 hours). Divide the dough into 8 - 10 balls. Stuff each ball with few cashew nuts and raisins. Flour a rolling surface and gently roll out oval shaped naans by sprinkling a tiny pinch of kalonji.
The naan is rolled gently to make sure that the air bubbles formed by the yeast is not pressed down completely.
Naan is usually cooked in a tandoori oven or in a usual oven. Since my previous experience with a baked naan was not good, i fried this in a pan, similar to a chapathi. Cook naan in medium to high heat and apply butter on either side. Serve with Kashmiri Paneer, Green Pea Green Kurma or any dish of your choice.
the recipe goes to Stuffed Paratha by Vardhini