4 cups of bread flour1.5 teaspoon salt
1 3/4 teaspoon active dry yeast
2 cups of milk
1 teaspoon cumin, ground
Melted butter for brushing
For the savory naan
1 tablespoon of black sesame seeds
For the peshwari filling
1/2 cup of golden raisins, soaked
1/4 cup of salted almonds
1/4 cup of shredded coconut
1 tablespoon of shredded coconut
2 tablespoons of apple sauce
Warm the milk to 110F, sprinkle the yeast on top and set aside for five minutes. In the meantime, chop the raisins, the salted almonds and mix with the coconut. Set aside. Heat the oven to 500F and put a baking sheet on the middle rack.
Put the flour in a mixing bowl and add the yeast with the milk. Stir several times, then add the salt and the cumin. Stir until the dough comes together, take it out of the bowl onto a lightly sprinkled counter and knead until the dough is soft and flexible. Place in an oiled bowl, cover and let rise for 30 minutes, or until double in size. Punch down and divide into six equal pieces.
Press each piece or roll it with a rolling pin until it's flat, about twice its size. Set aside on the counter and cover while you do the other ones. When all six have been rolled, cover and let them rest for about ten minutes.
Now take one of the three leftover pieces of dough, spread a light layer of apple sauce in the middle and place a heaping spoon of the coconut-raisin-almond mixture on top. Fold one half of the dough over, pinch the seams and roll the dough carefully into a larger, thinner piece. Repeat with the other two pieces.