Peshwari Nan Bread

• dried yeast↗4 teaspoons
• caster sugar↗4 teaspoons
• salt↗1 pinch
• baking powder↗1 teaspoon
• milk↗1⁄2 cup
• plain flour↗1 lb
• egg1

  beaten

• natural yoghurt↗8 tablespoons
• vegetable oil↗2 tablespoons
• cumin seeds↗4 teaspoons
• anise seed4 teaspoons
• crushed pistachio nuts4 tablespoons
• crushed almonds↗4 tablespoons

Step-by-step instructions

1. 1

   Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes.

2. 2

   Sift the flour and add the salt and baking powder to the milk.

3. 3

   Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.

4. 4

   Preheat the oven to the highest heat with a heavy baking tray.

5. 5

   knead the dough gently and divide into 4 portions and roll into a tear shape.

6. 6

   Grease the baking tray, lay out the bread, place in the oven.

7. 7

   Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown.

8. 8

   Lightly dust the breads with extra vegetable oil before serving.