Homemade Peshwari Naan
User Reviews
4.7
Homemade Peshwari Naan
Description
This recipe features two components: the naan dough and the sweet filling. The dough comes together with warm water, dried yeast, all-purpose flour, salt, sugar, and neutral oil, kneaded until elastic and left to rise. The filling combines flaked almonds, sultanas, desiccated coconut, brown sugar, melted butter, and water, which is wrapped inside the dough before baking or cooking.
The naan is finished by brushing with melted butter mixed with honey (or golden syrup or dark corn syrup) and topped with additional sultanas and almonds. This results in a bread with a soft, slightly chewy texture and a sweet, nutty interior. The recipe notes variability in flour measurement by cup and recommends using a kitchen scale for accuracy. Different sweet syrups can be used for the topping, and the topping can be adjusted in sweetness to preference.
The naan can be served warm, often accompanied by savory dishes, with optional fresh cilantro for garnish. Adjust flour amounts carefully to achieve a workable dough, adding more if too wet. The recipe is flexible regarding the syrup choice, allowing customization of final sweetness and flavor.
Ingredients
For the naan breads
- ¾ cup water warm
- 1 teaspoon dried instant yeast or dry active yeast
- 1 ½ - 2 cups all-purpose flour see note 1, aka plain flour
- ½ teaspoon table salt
- ¼ teaspoon sugar
- 3 tablespoon neutral cooking oil canola/vegetable/sunflower, generic cooking oil
For the filling
- 1 cup almonds flaked
- ½ cup sultanas
- 2 tablespoon desiccated coconut
- 1 tablespoon brown sugar
- 2 tablespoon butter melted
- 1 tablespoon water warm
For the topping
- ¼ cup butter
- 2 tablespoon honey see note 2, or golden syrup or dark corn syrup
- 2 tablespoon sultanas
- 2 tablespoon almonds flaked
- cilantro optional, fresh, to serve
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 water1 teaspoon dried yeast
- Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour½ teaspoon salt¼ teaspoon sugar3 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 water1 teaspoon dried yeast
- Add the flour, salt, sugar, and oil.1½-2 cups flour½ teaspoon salt¼ teaspoon sugar3 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 almonds½ cup sultanas2 tablespoon desiccated coconut1 tablespoon brown sugar2 tablespoon melted butter1 tablespoon warm water
To make the topping
- Melt the butter and chosen syrup together in a small pan.¼ cup butter2 tablespoon syrup (see note 2)
- Add the sultanas and almonds and stir to coat.2 tablespoon sultanas2 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
- Measure flour accurately; use 1½ to 2 cups depending on dough texture; prefer weighing 300g for precision.
- Adjust flour by 1 tablespoon increments if dough is too wet.
- Use any thick syrup like honey, golden syrup, or dark corn syrup for the topping according to preference.
- Optional fresh cilantro adds a bright contrast when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 301mg | 13% |
| Potassium | 384mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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