To start preparing the Peshawari naan, put the yeast and sugar in a bowl, pour warm water and let it sit for 5 minutes until the yeast starts bubbling. If the yeast doesn't respond, discard it and start another batch.
In another bowl, add flour, salt, oil, mix with your fingers, make a well in the center and pour in the frothy yeast mixture and yogurt. Mix well. We just want all the dry flour to be moistened. The dough will be very sticky.
Clean the counter surface thoroughly, rub your fingers with a small amount of flour, transfer the dough to the counter and begin kneading. It will be sticky initially. Knead until smooth, soft and shiny.
The kneading action should be a “stretch and fold” action. Don't add too much flour when kneading. We need flour to rub our fingers in case the dough becomes difficult to handle. If you add more flour, the naan may not become soft.
Place the dough in a bowl, grease the dough with oil and cover with a damp cloth. Let the dough rise for 1 – 1.5 hours. After 1-1.5 hours, the dough will ferment and double in size.
In a blender, roughly combine almonds and raisins and set aside. There is also the option to add coconut.
Once the dough has risen, knock it down (hit it with your fist), this is done to release any trapped air. Knead gently for another 2 minutes.
Divide the dough into equal portions (I made 3 large balls). If you need to roll out the dough, sprinkle it with a little flour.
Sprinkle dry fruits in the middle. Now bring the edges of the peshwari naan to the center and seal the filling in the centre. Now roll the peshwari naan into any desired shape, making sure not to break the filling from the naan.
Sprinkle some kalonji over the peshwari naan and maybe sprinkle some almond flakes on top as well.
Heat the tawa. Grease it with ghee. Cook the rolled peshwari naan on low flame. You will see the naan bubbling.
Turn the peshwari naan to the other side, coat well with ghee and cook.
Flip the naan constantly, every 30 seconds to 1 minute, until all edges are cooked and the naan is browned on both sides.
Remove the peshwari naan from the tawa and spread ghee generously on it again. Repeat process with remaining dough.
Serve Peshwari naan hot butter chicken and Dar or or Peshawari Chole Recipe A complete meal.
