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Indian Meal Kits

Naan Mix -Special Collection Pack

Naan Mix -Special Collection Pack

£10.00 GBP
£10.00 GBP
Sale Sold out
Special Collection

 

Make hot, fresh, tasty naan breads at home with our easy-to mix Naan bread sachets. Make these delicious breads under the grill at home (no tandoor needed!).

Naan is a special occasion bread. A more luxurious treat for weekends and entertaining.

 

This Special Collection pack contains 5 Naan Mixes for the price of a 4-pack.

 2 x Kalonji (Nigella seed) Naan

1 x Methi (Fenugreek) Naan

2 x Plain Naan, (have them plain or try making Peshwari Naan from our additional method instructions for this delicious variation)

 

This Deluxe Special Collection pack contains 5 Naan Mixes, plus Keema mix for stuffed Naan and Mango Chicken mix for an accompaniment with lots of sauce for mopping up!

 2 x Kalonji (Nigella seed) Naan

1 x Methi (Fenugreek) Naan

2 x Plain Naan, (have them plain or try making Peshwari Naan from our additional method instructions for this delicious variation)

1 x Keema Mix sachet -if you want to also try making stuffed Keema Naan.

1 x Mango Chicken mix sachet - for a delicious fruity creamy dish with lots of sauce for mopping up with Naan bread.

 

Each pack makes 4 medium size Naan.

The Naan mixes come with digital method instructions for making up the Naan bread mixes using a domestic grill (on the maximum settings), plus an additional pack of plain Naan for making the plain Naan as the luxury Peshwari Naan, with the additional method instructions.

Just oil and milk to the Naan mix sachets. 

Fresh/perishable ingredients need to be added to Keema spice mix and Mango Chicken spice mix.

 

If making the Peshwari variation you will also need to add dried fruits, nuts/ground nuts and sugar.

 

Peshwari filling recipe:

Peshwari Naan is traditionally a special occasion / feast bread, and comes from the region of Peshawar.

Once part of Punjab (until 1901), the region of Peshawar has a rich food culture and history. After partition in 1947 Peshawar is now in Pakistan (...North India has a very rich history!), and one of it's specialities for which it is renowned in the West is this delicious flatbread.

The quantities below will make 4 medium Peshwari Naans 

Prep time: 10 minutes
Rest time: 10 minutes
Cooking time: 20-25 minutes

You will need: 

  • 1 sachet of Pure Punjabi Plain Naan Bread mix
  • 130ml whole milk (plus a splash more, if needed. Use non-dairy-milk (unsweetened),  if lactose intolerant or vegan)
  • 2 tbsp. sunflower oil
  • Salted butter, for buttering the cooked naans (or non-dairy spread if lactose intolerant/vegan)
  • A little plain flour, for dusting the work surface & rolling pin 

Ingredients for the filling:

  • 80g ground almonds
  • 60g flaked almonds
  • 50g golden caster sugar
  • 20g whole golden raisins 
  • 20g chopped golden raisins 
  • 20g whole pistachios (unsalted, unshelled weight) 
  • 20g ground pistachios (unsalted) 

 

Method:
 
Before starting, turn your grill on to start heating. It needs to be on the hottest setting. *Safety note: do not leave any cooking equipment unattended when on, especially if there are children around.
  1. Add the sunflower oil and milk to the dry ingredients.
  2. Making a small well in the middle of the dry ingredients, add the milk and oil, stirring with your fingers, in a whisk-like motion, as you go. You may need an extra splash of milk, just to combine all the flour, so the dough comes away cleanly from the bowl (but it should not be a sticky dough).
  3. Empty the dough out onto a lightly floured work surface and knead for 5 minutes. The dough will start out quite tough, and become smoother as you knead it.
  4. Put the dough in a lightly greased bowl, cover it with cling film, and leave it to rest for 10 minutes.
  5. Once the dough has rested, divide it into 4 equal portions. Turn your grill onto the highest setting to start pre-heating. (Naan bread has to be cooked under ferocious heat)
  6. Roll each piece into a small circle (something around 13cm wide roughly)
  7. Mix all the ingredients together for the filling, and stir them together well so that they are evenly distributed. Put 1/5 of the mixture in a little cup, by evenly dividing it into 5 portions.
    Traditionally we would just do this by sight, how if you find it difficult to divide evenly, then weighing out might be best. This will be 54g if you want to weigh it out.
  8. Pour the filling into the centre, making sure you have a border all around (to allow you to close the stuffing inside)
  9. Gather the rolled out naan together and pinch the dough to close it together (like a little parcel). Once it's been pinched, flatten it with your hand

  10. Turn the stuffed naan dough ball upside down, so that the pleats are underneath (facing the worktop). This is because you want the thickest side to be underneath as you roll out the naan bread.
    As you roll out the naan bread, you may have the odd pocket of air, and this may pop as you roll it - don't worry, this is normal.
  11. Once rolled out, the thickness of the naan bread will be something around 3mm or 4mm (it will thicken slightly when it cooks).
    You can see the importance of having the pleated side underneath as you roll, because the jagged egdes of the nuts pierce the dough a little as it rolls, and by having the thinner side facing upwards, the filling stays inside the uncooked flatbread.
  12. Place the uncooked naans on a grill tray, keeping the thinnest side facing upwards. This is because you want this side to cook first and seal the filling in.
    (Don't forget, you pre-heated your grill before you started filling and rolling out the naan bread so it should be piping hot by now).

    Safety note: never leave cooking naans unattended, they go from charred to burnt very quickly.
  13. Once the first side is lightly charred, flip it over to cook the second side and put it back under the grill.
  14. Once cooked, remove from the grill and butter immediately (you must always butter the side that cooked first).

    Just to stress, this is always traditionally with salted butter.
  15. Cook the rest of the naan breads, and serve them hot.

 

Peshwari Naan is very much a special occasion bread (not an every day bread) and is delicious with many of our chicken & meat dishes, and is often served with spicy dishes to balance the flavours.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire naan dough, and divide the dough into 4 portions. Freeze the portions that you want to save for next time (just wrap them tightly in cling film and then put them in a freezer bag). The next time you want Peshwari naan, just get the frozen naan dough balls out of the freezer 3 -4 hours in advance, then put the filling in the middle, roll them out and cook them under the grill.

 

 

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