Peshawari Naan has gotten its name because it was first made in Pesahwar, now in
Maida or Self Raising Flour - 2 cups
Baking powder - ½ tsp
Soda - ¼ tsp
Salt - 1 tsp
Sugar - 1 tsp
Fresh Yeast - 1 tsp
Warm Milk - ¼ cup
Yogurt - ¼ cup
Oil or Ghee - 2 tbsp
Poppy seeds - 2 tbsp
For the Stuffing
Granulated sugar – 4-5 tbsps
Slivered and chopped Cashew nuts – 1 -2 tbsps
Slivered and chopped Almonds - 1 -2 tbsps
Red Cherries - 1 -2 tbsps
Raisins – 1 – 2 tbsps
Desiccated coconut – 1-2 tbsps
These must be finely chopped, otherwise, the dough will burst while rolling out.
In a Big bowl mix together 2 cups Maida, 1 tsp salt, ½ tsp baking powder and ¼ tsp soda and 2 tbsp of oil or ghee.
In another small bowl, combine ¼ cup warm milk, ¼ cup Yogurt, dissolve 1 tsp sugar in it. Add 1 tsp fresh yeast and add this liquid to the flour mixture in the big bowl. Now mix all this together. Add warm water to make a very soft dough. Once you make the dough, Add a tablespoon of oil and mix well, so the dough becomes glazed with oil. Cover the dough with a wet cloth for around two hours. The dough will puff up and become almost double in volume.
Now make equal sized balls apply a little oil. Make a depression in the ball and place some of the stuffing in the center of the balls circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough and then roll it into a round shape. Roll gently, vigorous rolling will make the stuffed naans burst.
Stretch it from one side to give it a triangular shape like the ones you see in a restaurant. Brush the surface gently with ghee or oil and sprinkle a few poppy, sesame or nigella (or other) seeds.
Now put it on the wall of a preheated Tandoor or cook in a preheated oven (250 degrees Celsius) by placing it on a greased tray.
Remove when it is crisp and golden brown on both sides. Your Naan is ready to be served with any nice curry.