Vegan Peshwari Naan

• We’ve made this traditional Indian staple with a sweet Peshwari filling to add some nutrients and flavour!
• Easy to make.
• A perfect addition to spicy curry.
• Vegan.

Plain White Flour, Organic 1kg (Marriages)

320g plain white flour

Unsweetened Soya Drink, Organic 1 Litre (Provamel)

80ml non-dairy unsweetened milk

Instant Dried Yeast 250g (Sussex Wholefoods)

7g (2tsp) instant yeast

Light Agave Syrup, Organic 250ml (Biona)

1tsp + 2tbsp agave syrup

Sunflower Frying Oil, Organic 1 Litre (Clearspring)

2tsp oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp salt

Organic Ground Almonds 1kg (Sussex Wholefoods)

0.4 cup ground almonds

Organic Raisins (1kg) - Sussex WholeFoods

80g raisins

Organic Desiccated Coconut (500g) - Sussex WholeFoods

0.4cup desiccated coconut

Organic Nigella/Black Onion Seed [Kalonji] 100g (Sussex Wholefoods)

2tbsp kalonji

Other Ingredients

• 70g dairy-free yoghurt.
• 80ml warm water.

Method

1. Place flour, salt, 1tsp agave syrup, warm soya milk, warm water, yoghurt, yeast, mix well and then stir using a wooden spoon.
2. Transfer to a floured surface and knead with your hands for about 10 minutes.
3. Place the dough in an oiled bowl and turn it over to make sure it’s coated in the oil. Cover with a cloth and leave to rise for 30 minutes.
4. Place almonds, coconut, raisins and 2tbsp agave syrup in a blender or food processor and blend until they form a thick/coarse paste.
5. Divide the dough into 6 balls and roll each to a circle shape. Place a spoonful of the filling in the centre of each then close tightly to seal. Shape into a ball and roll each to a thin oval shape. Sprinkle with kalonji seeds.
6. Heat up a non-stick frying pan with a tiny bit of oil.
7. Fry your naans on a pan until nicely browned on each side.
8. Enjoy with your favourite curry or try our amazing Black Chickpea Curry!