I missed my boys last week. They headed out early Weds. morning in search of “food storage”. Hunting birds with grandpa and Uncle Eric is always a favorite thing for my boys. There’s a lot of driving involved, and a lot of talking, joking, movie watching, and walking their guts out. The results of a houseful of boys hunting, is a handful of girls left home, on their own, with cooking on their minds. Emma has got the bug. She loves to “make something delicious!” as she puts it. So Fri. afternoon she made her favorite meal. Chicken Tikka Masala. My favorite part of the whole meal is the Naan bread we make to go with it. Of course it’s an improvisation of the original. I don’t have a Tandoori oven, and I don’t usually think far enough ahead to make the Naan that takes hours, but I do have an incredible 5 minute version of Naan. I’ve posted this recipe before, but today we’re going to be talking about Peshwari or Sweet Naan.
I could live on this stuff. As long as I had some of this delicious flat bread, and a big pot of sauce to dunk it in, I could be happy forever. The first time I had Naan it was of course Garlic Naan. It was wonderful, but the next visit to an Indian restaurant, the Tandoori Oven here in Logan, I decided to order the Sweet Naan. I loved it! The sweetness was perfect. Nothing too sweet just right. The sweetness come from a mixture of raisins, nuts (I use cashews) and coconut. It’s just a great mix rolled inside the dough and then cooked. When I make it at home I usually take a tablespoon sized clump of the raisin, nut, coconut mix and place it in the middle of a dough ball. I then pinch the sides together and then roll the dough out. This works magic as the sweet paste is spread all the way through the dough. Cook as directed and then brush with butter and a little shredded coconut and you will be in Sweet Naan heaven.
My brother made this recipe the last time I posted it and it didn’t turn out so well. I think the part that didn’t work was his use of cooking spray. He sprayed his fry pan before the dough went in. Don’t worry about spray. All you need it a hot dry pan. I promise it will work magic. I’m also going to leave a link to the Chicken Tikka Masala recipe we love. It’s from The Pioneer Woman and we love it! Enjoy!
LOVE the Tandoori Oven! (We live in Richmond, Ut) Can’t wait to try the sweet naan. Thanks!
I tired making this tonight, but I had some trouble with it, mainly becuase I dont have the patience for bread, so im not sure why I tired! Lol
2 questions: the recipe refers to the bread being precooked before putting it into the pan, is there a step missing? also, what type of frying pan did you use? I tired stainless, cast iron and non stick, and didnt have success with either. Thank you.
Amanda!! Thanks for the comments and I’m so sorry if I led you astray!! There is NO precooking of the naan. I went back to the original recipe, and noticed it said “Pre-naan” not “pre-cooked” So it is just a reference to the rolled out dough before it is cooked into naan. Sorry for that, and thanks for the heads up! I’m correcting as we speak. Also I just use a stainless steel heavy bottom fry or saute pan. Nothing special. I usually put the rolled out dough into the HOT pan and let it sit a few minutes until the bread cooks a bit, and then I take it out with some tongs and place it directly over the burner of my gas stove. I like the char marks. I’ll do a little experimenting with the recipe and see if there’s a trick that I do. My brother had a rough time with the recipe too, but we though it was due to him using cooking spray. I’ll get back with you:)