Peshwari Naan (Indian flat bread loaded with yummy stuff)

Just like the Tikka Masala, this takes a little planning ahead. But it's so worth it. The dough is best if allowed to rise for several hours, so I usually put the meat marinade together around noon while the yeast is proofing for this, then finish up the dough and let it rest until 5 or so when I'm ready to put it the rest of the way together. Here's the dough recipe:

Peshwari Naan

2 c. flour mixed with 1 t. baking powder
½ cup warm water
½ cup warm milk
½ t. sugar
¾ t. yeast
½ t. salt
¼ t. cardamom
1 ½ T. plain yogurt
1 ½ T. oil
Additional flour for kneading, 1-2 cups

Mix milk, water and yeast in a bowl and set aside for 15-20 minutes. Sift together dry ingredients in a bowl. Make a well in the center of the flour mixture and add the yogurt and oil. Gradually stir in the milk mixture, and you will have a nice soupy mess. Stir in additional flour until a soft dough forms. Knead well, adding small amounts of flour as necessary to prevent sticking, and place in an oiled bowl, turning once to coat. Set in a warm place and allow it to rise for 4-6 hours until about double.
Here's the filling. 1/2 cup cashews, 1/2 cup golden raisins and 1/2 cup coconut all chopped finely. If I had a food processer I'd toss it all in there, but alas I am stuck with an old fashioned knife and cutting board. I actually like the filling to be a bit coarser.

Put your chopped nuts and fruit into a bowl and stir in enough honey to stick it all together nicely, 4-5 tablespoons, and a healthy dash of cardamom. The cardamom really makes this awesome. Now snitch a little bit (it's irresistable), and set it aside for a minute.

Turn your dough out on a well floured surface and divide into fourths. Take a healthy scoop of filling and plop it into the center of one of your dough chunks.

Pinch the dough closed around it.

Then roll it out as flat as you can. It's ok if some of the bits of nut poke through, but you want to keep it as intact as possible.

In the past, I baked these in my oven with it set to the hottest temperature possible. I managed to fry two elements and a thermostat doing it. I recently discovered the wonders of grilled pizza, thanks to Our Best Bites, and decided to try naan on the grill. It worked great! I brushed the them with butter, then flipped them butter side down on the grill for a couple of minutes until they had nice char lines and were golden brown. Then I brushed butter on the uncooked side and flipped them over for another minute or two. Beware - they cook very fast! Especially on the bottom rack. I have also just thrown these on the grill dry and buttered them afterward with good results. When making a bulk batch, I found that if I floured the dough rounds well, then stacked them with wax paper between, I could have a dozen ready at a time to go on the grill. Once you pull them off, cover them with a towel to retain the heat, and the loaves will soften a bit as they stand, especially after you slather butter on.

These are just a tad more done than I'd like, but still very tasty. Immediately after removing them from the grill, brush them with a little more butter and drizzle each one with a tablespoon or so of honey. Spread around the sweetness, then cut into wedges. I could subsist on a diet consisting solely of this for many days and be a happy woman. My kids love it too.