Baked in the oven, this Peshwari naan is much healthier than a takeaway version.
Tried and tested in our Test Kitchen, this authentic Peshwari naan bread takes just eight minutes to cook and is packed with a sweet, nutty filling. The traditional Peshwari naan filling uses just three store cupboard ingredients – sultanas, desiccated coconut, and flaked almonds. A must-have accompaniment for any classic Indian curry.
- 350g strong bread flour
- 7g sachet easy-bake or fast action dried yeast
- 1tsp salt
- 150ml natural yogurt
- Approx 150ml hand-hot water
- Melted butter or ghee, to serve
- For filling:
- 25g sultanas or raisins
- 25g desiccated coconut
- 25g flaked almonds or pistachios
Mix the flour, yeast, and salt in a large bowl. Stir in the yogurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the center of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape. Take care when rolling out the stuffed dough balls as you don’t want the filling bursting out. Use a gentle rolling action and flour the surface well to prevent the dough from sticking.
Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.
Top tips for making Peshwari naan
This delicious bread is traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. It will cook just as well in a hot domestic oven but make sure it is placed on a preheated baking sheet so it starts to puff up immediately (slow cooking will make it tough and leathery).
Peshwari naan is best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of freshly chopped coriander if liked. Serve alongside your favorite curry dish, or with a traditional Indian side like Bombay potatoes or saag aloo.
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