Peshawari Pizza Naan

Ingredients for 2 servings:

• 2 cup(s) wheat flour
• ½ cup whole wheat flour
• 1 tbsp dry yeast
• ¼ tsp garlic powder
• ½ tsp garam masala
• ½ tsp salt
• ¼ tsp black pepper, freshly ground
• ½ tsp chili powder
• 1 pinch(s) of turmeric
• 1 tsp olive oil
• 2 egg yolks
• 1 bunch coriander greens, chopped
• ½ onion(s), red, chopped
• 2 chili peppers, green, sliced
• 2 large tomatoes, sliced
• 1 tbsp black cumin
• 1 tbsp chili flakes
• 1 tbsp coriander seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

First: Use a 200-250 ml cup as a measure. Mix the flour with the yeast and spices, gradually adding water, and knead until you reach a good consistency; the dough should be slightly moist, not dry. Form into a ball, drizzle with olive oil, and rub in. Place in a larger bowl, cover with cling film, and let rise for 1 hour at room temperature. Remove from the bowl, quarter on a lightly floured surface, and form into 4 small balls. Cover the balls, let rise for another 30 minutes, and then shape the naans one by one, like small pizzas. Prick lots of small holes in them with a fork and brush with egg yolk. For the topping, cover the outer edges with the tomatoes and chilies, scattering the red onions primarily in the center but also throughout. Arrange the coriander leaves all over the naan. Sprinkle with nigella, chili flakes, and coriander seeds. Place the naans one by one on the preheated pizza stone, bake for about 15 minutes, and enjoy! Caution: Don’t confuse black cumin with real caraway seeds!