Firstly, I apologise for the rubbish photo- it was so good that all the bread got eaten before I’d taken a decent photo. I’ll let you have the beef madras recipe another day. This bread dough is very quick to make and is just as delicious without the peshwari element, however the filling makes it really special and is worth the extra effort. It’s a really light, fluffy, slightly sour dough with a very authentic look, feel and taste. It freezes well.
Ingredients, makes 6:
300g strong white bread flour, plus extra for dusting
2 teaspoon baking powder
200ml natural yoghurt
100ml warm water
20g dedicated coconut
15g caster sugar (a little more if you have a sweet tooth)
150g ground almonds
3 tbsp single cream
A handful of sultanas
Add the flour, baking powder and yogurt to a mixing bowl and mix until a dough is forming, then add the water to bring it together (you may need more or less depending on the flour). Mix until a ball of dough is formed. The dough doesn’t need kneading and will be slightly sticky.
Place the peshwari paste ingredients in a food processor and blitz until a thick doughy paste is formed. Add a little water if it is too dry.
Place the ball of dough onto a floured surface and divide into six equal pieces.
Divide the peshwari paste into 6 parts and roll each into a ball.
Take a ball of bread dough and flatten slightly, then placed ball of peshwari paste into the centre and fold the dough around it to seal.
Roll out on a floured surface until it is about 15cm long and 8-10cm sid- don’t worry if the dough cracks and the filling shows through. Shape into a traditional teardrop shape If you like.
Preheat a dry frying pan until very hot. Carefully lift the dough and slap it gently to remove the extra flour. Cook for 1-2 minutes each side until it is slightly puffed and has brown spots on the surface.
Repeat with the other 5 balls of dough. If there is a lot of loose flour building up in the pan wipe it out with kitchen roll or it will burn and affect the flavour of your breads.
Either keep the bread warm in a tea towel until required or splash with a few drops of water and reheat for a few seconds under a hot grill. Brush with melted butter to serve.