A sweet, savory and nutty bread – the Peshawari Naan. The aromas wafting through the kitchen while baking the peshawari naan are simply irresistible and so is the taste when the naan is baked and ready to be enjoyed. This month the theme for Bread Bakers was ” A touch of grape”. Stacy, who authors the gorgeous blog Food Lust People Love, was the host and this is what she said about the theme – “Make any kind of bread with grapes! They can be roasted, dried (as in raisins) candied, jellied, etc. as long as they are used in the bread or its filling or topping. Heck, you can use wine made from grapes in the dough or filling or topping, if that floats your boat! Don’t forget a little for the baker as well. ”
Honestly, I did try to see if I could bake with wine. But mostly i just ended up drinking it instead. So the other better idea was to just make the obvious bread with raisins – the peshawari naan. It goes well with curries but is also good on its own.
This was my snackitzer for the Sunday Football game, which we did not end up watching at all. The husband and the kid both got sick – One is having serious respiratory problems due to allergies and had to make a trip to the hospital and the other is on antibiotics for something she caught at the school. So to bring on some normalcy, I went ahead and made the peshawari naan. Just to have a few smiles from the tired faces. They had been excited about the project ever since I told them I would be baking it for a Game day party. Since they both were under the weather we ended up not having anyone over to watch the game. But no party doesn’t mean no special food. It was well worth the effort to make it for the two of them. To see how delicious food brought about a sense of wellness, big smiles and a cheerful chatter. The verdict was that Peshawari Naan was a great game day food with the Peshawari kadai Gosht. I resisted the urge to correct the fact that they did not watch the game.
Here are some more delicious breads with “a touch of grape”
- Beaujolais Bread from Robin at A Shaggy Dough Story
- Cinnamon Raisin Bread from Rocío at Kidsandchic
- Double Chocolate Red Wine Bread from Heather at Hezzi-D’s Books and Cooks
- Easy Grape Focaccia from Kimberly at Rhubarb and Honey
- Golden Raisin and Fennel Sourdough Pocket Bread from Karen at Karen’s Kitchen Stories
- Grape Bread Pudding from Cindy at Cindy’s Recipes and Writings
- Grape Cornbread from Vonnie at My Catholic Kitchen
- Grape Focaccia from Renee at Magnolia Days
- Oat & Raisin Hokkaido Loaf from Kelly at Passion Kneaded
- Peshawri Naan from Anshie at Spiceroots
- Poached Pear Brioche Tart from Sophie at Sweet Cinnamon & Honey
- Povitica from Stacy at Food Lust People Love
- Raisin Bread from Caro at En La Cocina de Caro
- Savory Grape Bread with Goat Cheese, Lemon and Coarse Salt from Jenni at Pastry Chef Online
- Schiacciata all’uva from Camilla at Culinary Adventures with Camilla
- Sweet Dry Grapes Bread with Cinnamon from Kathya at Basic N Delicious
Like baking breads and want in ?
How to join :-
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Peshawari Naan #BreadBakers
- 150 ml warm milk
- 1 tbs sugar
- 2 tsp active dry Yeast
- 500 gms flour
- 1/2 tsp salt
- 1 tsp Baking powder
- 2 tbsp oil plus some for oiling the bowl
- 150 ml plain yogurt
- 1 large egg
- 1/4 C warm water
For the filling / topping
- 1/4 C raisins
- 1/4 C chopped cashews
- 1/4 C sliced fresh coconut
- Blend together the ingredients for filling if you plan to stuff the naan. If you would rather add these on top then just roughly chop them.
- Add the yeast to the warm water. Add in a pinch of sugar from the 1 tbs and reserve the rest. Stir to mix. Set aside for 5 minutes or until the yeast has dissolved and the mixture is frothy.
- Sift the flour, salt and baking powder into the bowl of a stand mixer. Add the remaining sugar, the yeast mixture, the 2 tbs oil, the milk, the yogurt and egg. Mix with the paddle attachment until everything combines and a somewhat sticky dough is formed.
- Allow to rest covered for 5 minutes and then knead with the dough hook until it looks shiny. It will still be somewhat sticky, but don't be tempted to add more flour.
- Form into a ball and take it out of the bowl. Now brush the base of the bowl with some oil and place the dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough doubles.
- 25 minutes before you are ready to bake, Pre-heat your oven to 500*F. Place a pizza stone in it to heat as well.
- Punch down the dough and divide into 8 equal balls.
- Working with one dough ball at a time,roll out the dough a bit. Add a couple of tablespoons raisin and nut mixture if you plan a stuffed naan. Roll it back into a ball and then roll it out into an oblong shape.
- Lift up and place it on the pizza stone. Bake for about 2 - 3 minutes.
- Keep an eye on it after the first 1.5 minutes and take out when the gets a few brown spots. Remove from oven and brush with butter before serving.
- If you plan to just add the nuts and raisins on top - then roll out the dough into an oblong shape. sprinkle the nut mixture on top of the naan. Wet your hand with water and tap the wet hand onto the mixture and top of the naan.
- Then bake on a pizza stone for about 2- 3 minutes or until the top gets a few brown spots.