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    Home > Meal Type > Sides

    Homemade Peshwari Naan

    Updated: Jan 31st 2022 • Published: May 11th 2020 • 17 Comments

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    PIN IMAGE - Peshwari naan with text overlay
    PIN IMAGE - Peshwari naan with text overlay
    PIN IMAGE - close up of Peshwari naan with text overlay
    PIN IMAGE - Peshwari naan with text overlay

    This Homemade Peshwari Naan recipe is simple to make and easy to cook. It makes the perfect side for any Indian curry.

    The sweet filling is a mixture of sultanas, almonds, coconut, and butter. This makes the naan a delicious sweet Indian bread great with an extra spicy curry!

    The bread is fluffy and soft; it is a simple yeast dough that is easy to work with and cooks in a skillet or frying pan in under 5 minutes! And don't worry about making a yeast dough, I promise with this recipe it is a doddle!

    overhead view of sultanas and almond on naan bread

    Jump Menu

    • What is Peshwari Naan?
    • Making Naan Bread Dough
    • How to cook Naan at home
    • How to make Peshwari naan filling
    • Eating Curry with Naan
    • Homemade Peshwari Naan

    What is Peshwari Naan?

    Peshwari Naan (or Peshawari naan) is a yeast-leavened bread, filled with desiccated coconut, sultanas (or raisins), and almonds. It originates from the city of Peshawar in Pakistan.  

    This sweet naan bread is usually brushed with melted butter or ghee once cooked. Some Indian restaurants will also add flaked almonds and sultanas to the top of the naan and drizzle it with honey or syrup.

    It is a sweet bread that is served with Indian curries. We love Peshwari naan with spicy curries, as the sweetness balances the spice!

    a Peshwari naan on a melt tray

    Making Naan Bread Dough

    Making the dough for these naan breads is super simple, especially if you have a stand mixer! The yeast and water are added to the stand mixer first, then the flour, salt, sugar, and oil. After this, the mixer does the work! 

    Measuring the flour

    Not all cup measures are created equal! I have found that my four different cup sets, give me a different amount of flour! And then, depending on how you fill your cup, the quantity of flour will vary quite significantly as well!

    If I lightly fill my cups and then level them off, I need 2 cups of flour for this recipe. If I pack the cups, I need just 1 ½ cups!! 

    To ensure the dough isn't too wet or too stiff, start by adding 1 ½ cups of flour and mixing it, if you find the dough is too wet, add up to ½ cup more flour. 

    If you have scales in the house, then this is the perfect time to use them. By weight, you need 10.5oz/300g of flour. 

    How to cook Naan at home

    Cooking naan at home isn't hard, and you don't need any special equipment.

    Naan is traditionally baked on the walls of a clay oven called a tandoori. This quick hot cooking is what gives it the beautiful soft fluffy texture and distinctive bubbles and char.

    Not many of us have a clay tandoori oven in the garden - although wouldn't that be amazing! But you can recreate the effect by using a superheated dry skillet, smooth griddle, or large frying pan.

    The pan needs to be very hot, so it cooks the naan quickly. This is what puffs it up and keeps it soft. Naan that is cooked slowly will be crunch and hard.

    You need a dry skillet (meaning no oil) so that the naan bakes rather than fries.

    I like to use a large flat smooth iron griddle pan. It means I can make my naan into the tear shape that many restaurants serve. But the shape doesn't matter, if you have a round frying pan, then just make the naan round.

    a torn naan bread with a sweet fruit filling

    How to make Peshwari naan filling

    The filling is a sort of paste made up of desiccated coconut, sultanas, and almonds. These are pureed together in a food processor with butter, a little water, and extra sugar/honey. 

    This rough paste is then used inside the naan.

    To do this I roll a rectangle of the dough out and spread 3 tablespoons of the mixture over one half. The dough is then folded over and rolled out into the naan shape. This encases the filling easily. 

    Don't worry if some of your filling starts to poke through.

    a course nut and fruit paste in a food processor

    Eating Curry with Naan

    Curry and a naan makes so much sense! Having a soft fluffy naan bread to soak up all the delicious curry sauce is perfect! 

    This sweet naan works amazingly well with spicy curries or sauces!

    It is common to pull a strip of Indian bread (naan, roti or paratha) and use it to scoop up some meat and sauce, then eat this all as one bite. If you have rice, scoop a little rice first, then finish with the meat and sauce.

    Some great curries to try with this naan include:

    • Lamb Dopiaza
    • Chicken Jalfrazi
    • Red Lentil Dhal
    • Curry Pork Chops
    peshwari naan garnished with cilantro, sultanas and almonds on a melt tray

    If you love this Peshwari Naan why not try my Garlic Naan Bread or my spicy Bullet Naan.

    Enjoy x



    close up on the coriander and charred top of a sweet naan bread
    Print Recipe Pin Recipe
    4.63 from 8 votes

    Homemade Peshwari Naan

    This Homemade Peshwari Naan recipe is simple to make and easy to cook. It makes the perfect side for any Indian curry. The sweet filling is a mixture of sultanas, almonds, coconut, and butter. This makes this naan a delicious sweet Indian bread great with an extra spicy curry! The bread is fluffy and soft and cooks in a skillet or frying pan in under 5 minutes!
    Prep Time30 mins
    Cook Time5 mins
    Total Time35 mins
    Course: Side
    Cuisine: Indian
    Servings: 6
    Calories: 350kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams

    For the naan breads

    • ¾ cup warm water
    • 1 teaspoon dried instant yeast/dry active yeast
    • 1 ½ - 2 cups all-purpose flour/plain flour -see note 1
    • ½ teaspoon table salt
    • ¼ teaspoon sugar
    • 3 tablespoon oil (canola/vegetable/sunflower)

    For the filling

    • 1 cup flaked almonds
    • ½ cup sultanas
    • 2 tablespoon desiccated coconut
    • 1 tablespoon brown sugar
    • 2 tablespoon melted butter
    • 1 tablespoon warm water

    For the topping

    • ¼ cup butter
    • 2 tablespoon honey/golden syrup/dark corn syrup - see note 2
    • 2 tablespoon sultanas
    • 2 tablespoon flaked almonds
    • fresh cilantro (to serve) - optional

    Instructions

    To make the dough (STAND MIXER METHOD)

    • Set your stand mixer up with a dough hook.
    • Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.
      ¾ cup warm water
      1 teaspoon dried yeast

    • Add the flour, salt, sugar, and oil to the bowl.
      1½-2 cups flour
      ½ teaspoon salt
      ¼ teaspoon sugar
      3 tablespoon oil

    • Mix on low for 10 minutes until you have an elastic dough.
    • Cover the bowl with cling film and leave it to rise for 20 minutes.

    To make the dough (BY HAND METHOD)

    • Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.
      ¾ cup warm water
      1 teaspoon dried yeast

    • Add the flour, salt, sugar, and oil.
      1½-2 cups flour
      ½ teaspoon salt
      ¼ teaspoon sugar
      3 tablespoon oil

    • Use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
    • Empty the dough on a floured board and knead the dough for 15 minutes.
    • Place in a bowl, cover with cling wrap and leave for 20 minutes.

    To make the filling

    • In a food processor, blend the flaked almonds, sultanas, desiccated coconut, sugar, butter, and water until they form a thick paste. (See bulk of post for photos)
      1 cup flaked almonds
      ½ cup sultanas
      2 tablespoon desiccated coconut
      1 tablespoon brown sugar
      2 tablespoon melted butter
      1 tablespoon warm water

    To make the topping

    • Melt the butter and chosen syrup together in a small pan.
      ¼ cup butter
      2 tablespoon syrup (see note 2)

    • Add the sultanas and almonds and stir to coat.
      2 tablespoon sultanas
      2 tablespoon flaked almonds

    • Set to one side until the naans are ready.

    To form and cook the naan

    • Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
    • Place one ball on a floured board and use your hands or a rolling pin to flatten it into a small rectangle.
    • Place a third of the filling on one side of the dough and fold the other side over to seal it inside.
    • Use your rolling pin to lightly roll the naan into an oval/teardrop/circle shape. Don't worry if some of the filling starts to breakthrough. Just roll gently until you have a naan about ½" (9mm) thick (ensure they will fit in your skillet/griddle).
    • Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot. Don't add any oil/butter.
    • Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
    • Flip the bread and cook for a further 1-2 minutes.
    • Remove to a plate, brush with the melted butter syrup mix and scatter with a few of the almonds and sultanas.
    • Cover with foil and keep in a low oven while you prepare the other breads.
    • Scatter with fresh cilantro/coriander to serve.

    Notes

    1. Not all cup measures are created equal, I have found that my 4 different sets all give me a different amount of flour! And then depending on how you fill your cup, the quantity of flour will vary quite significantly as well!I lightly pack my cups and then level them off. Start by adding 1 ½ cups of flour and mixing it, if you find the dough is too wet, add up to ½ cup more flour 1 tablespoon at a time. If you have scales in the house, then this is the perfect time to use them. By weight you need 10.5oz/300g of flour. 
    2. You can use any thick sweet syrup (honey/golden syrup/dark corn syrup) that you like for the topping, or if you don't want it quite as sweet you can leave this out altogether.

    Nutrition

    Calories: 350kcal | Carbohydrates: 43g | Protein: 14g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 301mg | Potassium: 384mg | Fiber: 6g | Sugar: 9g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Soph D says

      March 06, 2022 at 3:18 am

      5 stars
      I’ve always wanted to make my own naan, especially Peshwari, and I cannot believe how easy and tasty this recipe was - my husband was blown away, so was I! 100000% will make again, thank you thank you THANK YOU! xx

      Reply
      • Claire McEwen says

        March 22, 2022 at 1:15 pm

        This just made my day 🙂 It is a favourite of mine!!!
        So happy you enjoyed the recipe
        Thank you for taking the time to come back an comment
        Cx

        Reply
        • Ava K. says

          April 10, 2022 at 8:49 pm

          4 stars
          Nice recipe, but a few comments:
          I've made Peshawari naan before and I feel it comes out a bit fluffier if some dairy (e.g. yogurt) is added to the dough.

          I also may try proving for a bit longer next time.

          Perhaps my yeast was very excited, but I cut the dough into four instead of the suggested three balls and still the naans were very large. I think one can go for smaller cuts if desired.

          Reply
    2. jennifer bartick says

      May 31, 2021 at 8:21 pm

      Hi Claire, can I make the filling a day before using please, will it keep in the fridge OK

      Reply
      • Claire McEwen says

        June 01, 2021 at 11:15 am

        Hi Jennifer,

        I haven't tried making the filling the day before but I don't see any issues with that.
        Like you mention, I'd keep it in the fridge but then lightly warm it before use, because the butter will have solidified in the fridge and it will be hard to spread it out.
        I hope that helps 🙂
        Cx

        Reply
      • Peggy says

        April 02, 2022 at 4:10 pm

        How do you keep from setting off the smoke detector while cooking the naan?

        Reply
        • Claire McEwen says

          April 07, 2022 at 11:12 am

          I have the extractor fan on full.
          Sorry no other advice, but it is worth it for the taste 😉
          Cx

          Reply
    3. Aimee says

      May 05, 2021 at 3:22 am

      5 stars
      Just made this for first time, I didn’t have any exotic ingredients (like almonds), and used raisins instead of sultanas, even the glaze on top was an extra that would not be missed if I didn’t add it.
      Got full marks for taste/looks!
      Thankyou

      Reply
    4. Caroline says

      March 14, 2021 at 2:05 pm

      Hi sounds fabulous can I freeze them.

      Reply
      • Claire McEwen says

        May 23, 2022 at 6:22 pm

        I haven't tried t, but I think it would work 🙂
        Cx

        Reply
    5. Shirley Wong says

      March 12, 2021 at 3:29 pm

      Hi. Can I replace the Almond Flakes with Pine Nuts as I am not a fan of Almond?

      Reply
      • Claire McEwen says

        March 13, 2021 at 5:39 pm

        Hi Shirley,
        You could definitely try pine nuts, I think whilst not authentic it would taste great!
        Cx

        Reply
    6. Simon McFadden says

      March 07, 2021 at 1:04 am

      5 stars
      Excellent, quick recipe great to make ahead as dough and cook when your ready, I toss in a tsp cumin seeds and mustard seed lightly dry fried with some chilli

      Reply
      • Claire McEwen says

        March 08, 2021 at 3:46 pm

        Your additions sound fab!!
        Glad you liked the recipe 🙂
        Cx

        Reply
    7. Steve Bright says

      February 10, 2021 at 2:09 am

      Claire hi,
      Can the dough for your peshawari nans be made the day before and place in the fridge ?

      Many thanks Steve

      Reply
      • Claire McEwen says

        February 18, 2021 at 10:26 am

        You can definitely make the dough and leave it in the fridge.
        I often do that to make dinner times a little easier 😃
        Cx

        Reply
    8. Jane F says

      December 14, 2020 at 10:56 pm

      5 stars
      I am making this recipe at the moment. Used 350 g flour (50 % plain 50 % strong bread flour). Lovely elastic dough and easy to roll. I will have to cook it in a scorching oven on a preheated strong roasting sheet, sprinkling naan lightly with water to keep it moist, as I do not have the right skillet. Can't wait to try it!

      Reply

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