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4.9 from 33 votes

Peshwari Naan

Homemade Peshwari Naan is the perfect curry side. This naan bread recipe is soft and fluffy pillow like bread that cooks in under 5 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
34 mins
Servings: 6 people
Calories: 276 kcal
Course: Side Dish , Bread
Cuisine: Pakistani

Ingredients

  • 350 g Strong white bread flour
  • 1 teaspoon sea salt
  • 7 g Fast action yeast
  • 150 ml natural yogurt
  • 160 ml hot water
  • 30 g raisins
  • 30 g desiccated coconut
  • 30 g flaked almonds
  • butter melted; optional

Instructions

    Cup of Yum
  1. In a large bowl, mix 350 g Strong white bread flour, 1 teaspoon Sea salt and 7 g Fast action yeast.
  2. Stir in 150 ml Natural yogurt and 160 ml Hot water. Mix firstly with a fork and then with your hands to form a soft dough.
  3. Put on a lightly floured surface and knead for 4-5 minutes until smooth and stretchy.
  4. Place the ball of dough into a lightly oiled bowl and cover with a towel. Put in a warm place and leave for at least 90 minutes (if using fast action yeast) or 3 hours if using normal yeast.
  5. While the dough is proofing, put 30 g Raisins, 30 g Desiccated coconut and 30 g Flaked almonds into a food processor and blend into a paste. It might be quite crumbly, but that will be okay.
  6. When the dough has doubled, carefully remove from the bowl and cut into 6 pieces. Lightly flour a surface and roll each piece of dough into a circle about 15cm/6in diameter.
  7. Divide the almond mixture into 6 and spread a piece into the centre of each circle of dough. Pull the sides of the dough up to encase the mixture and form into a ball again making sure the dough is sealed so no filling is visible.
  8. Keeping the dough on the floured surface, roll the filled dough ball out into either a circle or (traditionally) a tear-drop shape. Each naan should be about 20cm/8in in diameter.
  9. Heat a frying pan over a very hot heat. Don't add any oil to the pan - keep it dry. Dry fry each naan for around 2 minutes each side until they puff up and get a nice char.
  10. Brush with melted Butter and sprinkle with raisins, almonds and chopped coriander (cilantro).

Notes

  • You need to make sure your pan is VERY hot to cook a peshwari naan. They are usually cooked on in a tandoor, which is very hot, so you need to replicate that heat.
  • Cooking it at a high heat means that it cooks quickly. If it is cooked too slowly, it can go crunchy and hard, which isn't the texture we are going for.
  • It needs to be cooked in a dry pan without oil, this is so it bakes rather than fries.
  • We made ours by hand, however you can use a stand mixer to make this recipe much easier.
  • We always recommend using scales to make this recipe, rather than cups. This is because depending on the cups, and how you fill them, the amount of flavour can differ quite a lot. Weighing the flour ensures you have the exact right amount you need. 
  • If you are using cups to measure this, then be aware that not all cups are created even. Add the flour a little at a time and if the mixture looks the right consistency, then don't add any more. If it is still too wet, then add a little more flour at a time.

Nutrition Information

Serving 1naan bread Calories 276kcal (14%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 3mg (1%) Sodium 411mg (17%) Potassium 212mg (6%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 26IU (1%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 276

% Daily Value*

Serving 1naan bread
Calories 276kcal 14%
Carbohydrates 45g 15%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 3mg 1%
Sodium 411mg 17%
Potassium 212mg 5%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 26IU 1%
Vitamin C 1mg 1%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.