• Prep Time
    90 minutes
  • Cook Time
    10 minutes
  • Difficulty
    medium
  • Serves
    6
  • Author
    Matt's Kitchen

Dinner

Fig and Pistachio Peshwari Naan

This gorgeous fig and pistachio peshwari naan recipe perfectly balances the sweetness of fig with the nutty earthiness of pistachio nuts in this twist on the classic peshwari naan. This classic Indian bread is best served warm and is a worthy accompaniment to any curry.

Send CBD11609-134E-4781-B531-727418A5E9EB

For the bread:

300g plain flour

1 tsp fast-action yeast

1/2 tsp baking powder

1 tsp salt

100ml milk

100ml water

50g plain yogurt

For the filling:

40g St. Dalfour Fig Royale Preserve

30g shelled pistachios

30g desiccated coconut

Method

Add your flour, yeast, baking powder and salt into a bowl

In a saucepan, gently warm the milk and water until hot but do not bring to the boil

Once hot, add this to your dry ingredients along with the yogurt and stir until the mixture binds together

Once formed, turn out onto a lightly floured work surface and knead for 10 minutes until elastic and smooth

Lightly oil a clean bowl before placing your dough inside to prove. Cover with clingfilm and leave until doubled in size. (This could take up to 1 hour)

To create the filling, tip the pistachios, coconut and fig preserve into a small blender and pulse to form a fruity paste and set aside

Knock back the risen dough (remove all the air), and turn out onto a lightly floured work surface and knead for a further minute

Divide the dough into 6 and shape each piece into a ball. Using your thumb, make a large dent in each ball and put a good amount of the fig and pistachio mixture inside

Once all are filled, use your fingers to seal each naan before rolling them out to form an elongated circle shape (roughly 20 cm x 10 cm wide)

Pre-heat your grill to its highest setting

Place a large baking tray under the grill until hot

Very carefully place the naans onto the baking tray and cook for 3 minutes on each side until they start to puff-up and slightly char

To finish, lightly brush with melted butter and sprinkle some finely chopped coriander

Serve and enjoy!