Peshawari Naan Indulgence

Step 1: Prepare the Dough
Soak the saffron in 2 tablespoons of hot water for 20 minutes. In a bowl, mix all the filling ingredients until they form a thick paste, then set aside.

Step 2: Make the Dough
In a large bowl, combine the self-raising flour, baking powder, a pinch of sea salt, and brown sugar or jaggery. Create a well in the center and pour in the melted ghee and yogurt.

Step 3: Form the Dough
Gradually add 150ml of warm water to the well and use a fork to mix the yogurt and ghee without disturbing the flour. Slowly incorporate the flour from the edges to form a sticky dough. Knead the dough for 7-10 minutes until it’s soft, smooth, and pliable. If the dough is sticky, avoid adding more flour. Once kneaded, coat your hands with a little oil or ghee and cover the dough’s surface. Place it back in the bowl, cover with a tea towel, and let it rest for at least 20-30 minutes.

Step 4: Portion the Dough and Filling
Divide the rested dough into six equal balls and set them aside on a clean work surface, covering them with a tea towel. Likewise, divide the filling into six equal portions.

Step 5: Shape the Naans
On a floured work surface, take a dough ball and flatten it with your fingers to form a circle about 10cm wide. Place 30-40g of filling in the center, then pinch the dough together to create a sealed dumpling. Ensure all filling is enclosed to prevent it from escaping during cooking.

Step 6: Roll Out the Naans
Using a rolling pin, gently roll the filled dough from the center outward to create a round naan about 20cm wide. Keep moving the dough to avoid sticking to the surface. Sprinkle some chopped pistachios on top before proceeding.

Step 7: Cooking Methods
Gas Hob Method:
Heat a stainless-steel tawa or frying pan (avoid non-stick) until hot. Carefully turn the naan over, wet the back with plain water, and place it on the heated pan. Cook for about 1 minute or until small bubbles form on the surface. Brush with the warm rosewater-milk mixture, then flip the pan over an open flame, cooking until charred in spots. Use a metal spatula to gently lift the naan and brush with melted ghee. Sprinkle with remaining pistachios, flaked almonds, and crystallised rose petals, if desired. Serve immediately or wrap in foil to keep warm. Repeat with the remaining dough balls.

Oven Method:
Preheat the oven to 220°C (200°C fan) or its highest setting and turn on the grill. Line an oven-proof tray with baking parchment and place the naan on top. Brush with the warm milk and rosewater mixture. Bake on the middle shelf for about 6-8 minutes, keeping a close eye to prevent burning. Once cooked, brush with ghee and sprinkle with remaining pistachios, flaked almonds, and crystallised rose petals, if using. Serve immediately or keep wrapped in foil while you cook the rest.