How To Make Peshawari Paratha /Peshawari Naan

When I used to travel from Delhi to Haridwar,  there were plenty road side dhaba where hungry souls would end up with a satisfying meal. But whenever I tasted or watched the preparation of different kinds of meals from this region I became intrigued to know that how does one prepare so delicious meals with such limited resources! So one kind of flatbread ( roti) which caught my imagination is the Peshawari naan ( hallmark of the City Peshawar the province capital). These naans are thick and need to be cooked in clay ovens. But the texture should be soft and uniform. Here I am posting the paratha version as many sent request who are living abroad that neither they do have tandoor  nor they can use open flame for Chapatis/ Rotis. Also the open flame version which makes it Peshawari Naan.

Ingredients:
4 cups All purpose flour
4 tbsp Yogurt
1 tsp Baking Soda 
1 tsp Baking powder
1 tbsp Dry active yeast
2 tbsp melted butter
1/4 cup Water
1 tsp Sugar
1/2 cup Warm milk

Take a bowl and pour 1/4 cup warm water in it. Add sugar, dissolve yeast in warm water and let this rest for 10 minutes. By now it should become foamy and bubbly.  In another bowl add all the dry ingredients and make a well in the center. Pour the yeast liquid, yogurt, warm milk and melted butter and bind to a dough. Initially the dough will be sticky but keep kneading it for few more minutes and it should be fine. The dough should be of soft consistency. Lightly grease a large mixing bowl, place the dough and cover with a damp kitchen cloth. Find the hottest area in your kitchen and keep it aside for 2 hours. 

For Filling:
2 tbsp Cashews
2 tbsp Raisins
2 tbsp Almonds
2 tbsp Pistachios 
4 tbsp Desiccated coconut
2 tsp Honey*

 Grind everything EXCEPT honey* in a coffee grinder for just few seconds as we don't want fine powder. Transfer the filling in a small bowl, pour honey and mix well.

 Pre-heat the Oven to 240 Degrees C . Divide the dough into 6-7 equal portions. Dust each ball with flour and flatten little bit.

 Place 2 tsp of filling in the center then gather the edges of the dough, pinch and flatten it by a rolling pin.Try to give it teardrop shape.

 Place an aluminum foil on the baking tray and keep 2 naans next to each other. Make sure only upper coil is on, brush one side with melted butter and broil them until the top of the naan turns golden brown (takes about 2-4 mins) . 
Garnish tip: Sprinkle some almond flakes or musk melon seeds on top and press a little to ensure it stays on the naan.

Stove Top Method:

Heat a tawa or pan on low flame and place the rolled out dough into it. As soon as you notice that the naan has started to leave the surface of the pan, flip it over with the help of a pair of tongs and heat it. After that reduce the flame to medium and directly heat both sides in the flame. Then apply ghee or butter on its surface and serve it without any delay. Serve the hot naans with any Indian Curry. 

Paratha Version:
Heat the pan to medium flame and place the rolled out dough into it. Oil the side which is up and flip it over. Within seconds it will puff up from bottom. Oil the other side as well and cook until you see nice brown spots on it. Voila you are done !!