Transport your taste buds to the heart of India with this delightful and tasty Peshwari Naan recipe. This traditional Indian flatbread is a beloved staple known for its sweet, nutty filling of coconut, raisins, and aromatic spices. Whether enjoyed on its own or paired with your favorite curry, Peshwari Naan brings a touch of warmth and richness to any meal.
Makes 6 to 8 Naan depending on their size
Preparation time 10 -15 minutes, proving time 1½ hours roughly and 20 -25 minutes cooking time,
Recipe Difficulty level - Beginner-Friendly / Intermediate Cook
Special equipment - hot oven or a hot griddle or a cast iron skillet
Peshwari, was the first ever naan bread I tasted, and I've never forgotten how wonderful it was. Filled with coconut, raisins and almonds, I personally couldn't imaging not mopping up a chicken tikka masala, without one - Steve
The method for making naan bread is a common practice that you will likely encounter in many recipes. By using this standard method as a base, various toppings and fillings can be added to customize the flavour. For the sake of simplicity and efficiency, I will repeat this method in multiple recipes to save time and streamline the cooking process, also giving you the opportunity to experiment for yourself.
The dough is generally quite easy to prepare, but you need to be careful of how much fluid is added, incorporating gradually, preventing the dough from becoming sticky. Once the dough is ready it will need to rise. I usually get a large glass bowl, lightly greased, to stop sticking and covering with a damp cloth. The dough can be stored in the fridge for quite a long while, or just a few hours, if at room temperature.
Peshwari Naan Recipe
Ingredients:
450g plain flour
1 teaspoon / sachet fast action yeast
2 tablespoons yogurt
1 ½ teaspoon sugar
1 egg, beaten
1 teaspoon of Himalayan or Celtic salt
100ml of lukewarm milk
Butter for basting
Peshwari stuffing mixture (you may need to make more if needed)
a handful of raisins
1 tablespoon of ground or desiccated coconut
1 tablespoon of ground almonds
1 teaspoon of sugar
50g butter
How to prepare the naan bread dough
Step 1:
In a large glass bowl put the flour, salt, sugar and yeast and mix well with a fork.
Step 2:
Gently warm the milk to lukewarm, add 1 tablespoon of yogurt to the milk and keep the other one for later.
Step 3:
Beat the egg and keep to one side and then melt the butter or ghee also keeping to one side.
Step 4:
Now gradually add the lukewarm milk along with the beaten egg and yogurt to the flour, mixing until a firm dough has been reached. Turn this onto a lightly floured surface, and gently knead until the dough is soft and springy (this may be easier if you have a food processor or mixer).
Step 5:
Grease a glass bowl with ghee or butter, put the kneaded dough inside, and cover it with a damp cloth or clingfilm to prevent drying. Let the bowl sit in a warm spot, like a warm oven drawer or airing cupboard, for about an hour and a half until the dough doubles in size. This step is crucial for the dough to rise effectively before baking.
Step 6:
When the dough is ready, divide it into 8 ball of equal size then cover and keep to one side, for another 10 to 15 minutes.
Stuffing Naan Bread
To stuff naan bread, you can simply make a mixture of your desired filling such as paneer, vegetables, or meat, or in this case peshwari butter and then place it in the center of the rolled-out naan dough before folding the edges over to seal it. Pinch the edges to form a pouch and seal in the filling, then flip it over on to a floured surface. Dust the top with flour and roll it into an 1/8 -inch thick oval, watching for sticking and adding more flour if needed. The filling may peek through but don't worry.
Cooking Naan Bread
While typically Naan bread would require a tandoori oven, not everyone has access to one. So, we're here to guide you through making a delicious homemade Naan using your regular home oven, a hot tava, or a cast iron skillet.
How to cook the naan bread in a hot oven
To cook peshwari naan using a hot oven, preheat your oven to its highest temperature setting (usually around 550°f 260°c ) with a pizza stone or baking sheet inside to get it hot. stuff your naan bread as described above. Place the prepared naan on the hot pizza stone or baking sheet and bake for 10 minutes, or until puffed up and lightly browned. Remove from the oven, brush with melted butter, sprinkle with coriander if you like and serve warm. Enjoy your peshwari naan straight from the hot oven!
How to cook the naan bread in a hot griddle or cast iron skillet
To cook naan bread on a hot griddle, preheat the griddle over medium-high heat.
Stuff the peshwari naan as above then brush one side with water, and place it water-side down on the hot griddle. Cook for about 2-3 minutes, or until bubbles start to form on the surface. Flip the naan and cook for an additional 1-2 minutes, until the bread puffs up and develops a golden brown colour. Remove from the griddle and brush with melted butter and sprinkle with coriander leaves if you wish before serving warm. Enjoy your freshly cooked naan bread right from the griddle!
I recommend using the oven method for stuffed naan to ensure the filling cooks thoroughly, but feel free to attempt the skillet method too. Just be mindful of adjusting the heat and cooking times accordingly. I hope you have a wonderful time experimenting with this recipe and achieve delicious results. Enjoy the process and the flavours you create!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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