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!
1 ½ - 2cupsall-purpose flour/plain flour -see note 1
For the filling
For the topping
2tbsphoney/golden syrup/dark corn syrup- see note 2
fresh cilantro (to serve)- optional
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 tsp dried yeast
Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour ½ tsp salt ¼ tsp sugar 3 tbsp 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 tsp dried yeast
Add the flour, salt, sugar, and oil.1½-2 cups flour ½ tsp salt ¼ tsp sugar 3 tbsp 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 tbsp desiccated coconut 1 tbsp brown sugar 2 tbsp melted butter 1 tbsp warm water
To make the topping
Melt the butter and chosen syrup together in a small pan.¼ cup butter 2 tbsp syrup (see note 2)
Add the sultanas and almonds and stir to coat.2 tbsp sultanas 2 tbsp 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.
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.
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.