Naan & Peshawari Naan

 Naan

1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
3 1/4 - 3 1/2 cups bread flour
1 T instant yeast

1/4 cup butter, melted

In large bowl of mixer, pour in water, sugar, milk, egg, salt, and 1 C of flour. Start mixing with dough hook.  Add yeast and remainder of flour to make a soft dough.  Mix with dough hook for 6 to 8 minutes,  until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough. Cut dough into 16 equal portions. Roll into balls, and place on a greased tray. Cover with same wet towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat griddle to high heat.  Roll one ball of dough out into a thin circle.  Place dough on lightly oiled griddle, and cook for 30 seconds to one minute, or until puffy and lightly browned, turn over. Cook just until done, not doughy, but not tough. Remove from grill, and continue the process until all the naan has been prepared. Finish as desired...brush with butter, brush with garlic infused butter or sprinkle with cinnamon sugar. It's all good.  Best if served immediately.

** I learned through trial and error that the warmer the rising temp is, the better.  My house was cold the other day, so I turned my oven on for a minute and then off and left the light on.  It stayed about 90 degrees and the finished product was so much better. 
**I also stand at the griddle and cook these a couple at a time, they are best that way. When I make a few ahead of time and put them in a warm oven, they get tough. 

 Peshwari Naan

1 recipe Naan
1 1/2 C shredded coconut
3/4 C raw almonds
3/4 C pistachios (best if roasted and salted, but raw works)
1/2 C raisins
3 T sugar
1 t ground cardamom ( a little less if you aren't a fan, maybe 3/4 t)
1/3 C coconut milk (depending on thickness, might need a touch more)

Prepare naan as directed.  Place all other ingredients in a food processor and process until a chunky paste. Set aside.  Roll out naan until as thin as possible.  Take 1 T of peshawari mixture and spread on half of naan.  Fold naan over and roll over a few times with rolling pin, spreading out filling.  Cook on grill as directed in naan recipe.

**Oh my, I am in love. Hans and I have been in love with Indian food forever.  This naan may not be as good as when I don't have to make it and it is served to me, but it is pretty dang close!  The peshawari naan is like a dessert!  Both are heaven along side the Coconut Chicken Curry Soup.
** I've changed both recipes so much, I don't dare sight the recipes out of fear the authors would be saddened. :)