Peshwari Nan Bread

Name: Peshwari Nan Bread
Ingredients: 4 teaspoons dried yeast; 4 teaspoons caster sugar; 1 pinch salt; 1 teaspoon baking powder; 1/2 cup milk; 1 lb plain flour; 1 beaten egg; 8 tablespoons natural yoghurt; 2 tablespoons vegetable oil; 4 teaspoons cumin seeds; 4 teaspoons anise seed; 4 tablespoons crushed pistachio nuts; 4 tablespoons crushed almonds

13 ingredients

8 steps

Ingredients

4 teaspoons dried yeast
4 teaspoons caster sugar
1 pinch salt
1 teaspoon baking powder
1/2 cup milk
1 lb plain flour
1 beaten egg
8 tablespoons natural yoghurt
2 tablespoons vegetable oil
4 teaspoons cumin seeds
4 teaspoons anise seed
4 tablespoons crushed pistachio nuts
4 tablespoons crushed almonds

Directions

1

Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes.
2

Sift the flour and add the salt and baking powder to the milk.
3

Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.
4

Preheat the oven to the highest heat with a heavy baking tray.
5

knead the dough gently and divide into 4 portions and roll into a tear shape.
6

Grease the baking tray, lay out the bread, place in the oven.
7

Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown.
8

Lightly dust the breads with extra vegetable oil before serving.