An epicurean adventure to: Pakistan
Want to elevate your naan game? This Peshwari naan is a luxurious bready treat that’s easy to make and incredibly delicious.
Perfect alongside your favourite curry or as a standout appetiser. It’s homemade naan at its finest!
Originating from Peshawar, Pakistan, Peshwari naan is a sweet flatbread enjoyed across South Asia.
Unlike traditional naans, it’s stuffed with a sweet filling of sultanas, almonds, coconut, nuts, spices and honey, baked until golden brown and crispy with a fluffy centre.
Peshwari naan is especially popular in British Indian restaurants - and with good reason!
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Looking for some curries to serve with this Peshwari naan recipe? Try this quick chicken karahi or this aromatic beef curry with coconut milk and butter rice. For a lovely drink alongside your fiery curry and naan, give this strawberry lassi a go.
What's to love about this Peshwari naan recipe?
- Enjoy freshly baked restaurant-style naan at home.
- Flavour-packed with a hint of sweetness.
- The dough as well as the cooked naans freeze well. Can be prepared in advance.
Pakistan - Fast facts
| Location | South Asia is bordered by India to the east, Afghanistan and Iran to the west, China to the north and the Arabian Sea to the south. |
| Language | The official language of Pakistan is Urdu. However, there are several regional languages spoken across the country, including Punjabi, Sindhi, Pashto, Balochi and others. |
| Population | Circa 225 million people |
| Trivia | Cricket is immensely popular in Pakistan, and it's not uncommon to see impromptu cricket matches being played on the streets and open spaces across the country. The passion for cricket runs deep, and it's a sport that brings people of all ages together, creating a lively and enthusiastic atmosphere. |
Key ingredients notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Lukewarm water
Yeast needs lukewarm water to activate - too hot and it will die, too cold and it won’t activate.
Lukewarm water should feel neither hot nor cold, ideally between 36°C and 40°C.
For simplicity, mix one-part boiling water with two parts tap water.
Always test it with a clean fingertip first to make sure it's not too hot.
Instant yeast
Check that your yeast is fresh and in date, otherwise, it won’t work.
Instant yeast usually doesn’t need to be activated in warm water and can be mixed directly with dry ingredients. However, activating it in warm water speeds up the process.
You can substitute active dry yeast for instant yeast in equal amounts.
Sugar
Sugar feeds the yeast, enabling it to produce carbon dioxide gas, which causes the dough to rise. Please don't leave it out.
Plain yoghurt
Using plain yoghurt instead of Greek yoghurt will give you a lighter naan. Greek yoghurt can be a bit heavy and might weigh the naan down.
Sultanas
If you only have raisins to hand, this will be a perfect replacement for the sultanas.
Sultanas are slightly softer and plumper, so should remain your first choice.
Flaked almonds
We will use flaked almonds for both the Peshwari filling as well as in the glaze.
Desiccated coconut
This is the finely shredded and dried flesh from a coconut, found in most baking aisles. It will be clearly marked as 'desiccated coconut' on the packet, not to be mistaken for 'coconut flakes'.
Honey
We use honey in the filling for its lovely flavour, but you can replace it with golden syrup.
Things to know before you start
Kneading the dough
This naan dough is quite soft and sticky, so it's much easier to use a stand mixer for kneading.
If you prefer kneading by hand, keep some extra flour nearby to prevent sticking to your hands or the surface.
Portion sizes
We prefer large naans, similar to the ones found in British Indian restaurants.
This recipe yields four substantial naans and you will need a frying pan of at least 28cm in diameter to cook them.
If you prefer smaller naans, just divide the dough into smaller portions and split the filling and glaze accordingly between them.
Level of sweetness
Peshwari naan is on the sweeter side. Both the filling and the glaze contain sweet ingredients.
If you prefer it less sweet, just skip the glaze and brush each naan with plain melted butter.
Step-by-step instructions
Prepare the dough
- To a small bowl, add the lukewarm water, sugar and instant yeast. Give it a quick stir.
Note: The water should roughly be around 36C (97F) to 40C (104F) to activate the yeast. Too hot water will kill the yeast, too cold and it won't activate.
- Allow the yeast to develop for 10-15 minutes until a froth has developed on the surface.
- Add the all-purpose flour and the salt to the bowl of a stand mixer and stir to combine.
- Add the oil, yoghurt and the yeast mixture to the dry ingredients. Give it a stir to lightly combine the wet with the dry ingredients.
- Fit your stand mixer with its dough hook attachment.
- Switch the machine to a low setting and knead for 10-12 minutes until you have a soft, stretchy and smooth dough.
- Tip the dough into a lightly oiled bowl, cover with plastic wrap or a tea towel and leave it in a warm area for one hour.
Tip: If your kitchen is chilly or lacks a warm spot, warm up your oven for a couple of minutes, turn it off and place the bowl inside. Ensure the interior is not too hot, just comfortably warm.
- After one hour the dough should have risen to roughly double in size.
- Tip the dough out onto a generously floured surface and divide it into four equal pieces.
(This is a sticky, soft dough, so you'll need extra flour to shape it.)
- Sprinkle some extra flour on top of each piece of dough and then shape them into balls. Press each dough ball down into a flat circle. Turn them over to ensure they are not sticking to the surface. Leave the circles as they are while you make the paste.
Make the filling (Peshwari paste):
- Add all the ingredients for the filling into the bowl of a food processor.
- Blend together until you have a pliable, coarse paste.
Assemble the naans
- Divide the filling into four and place a ball of filling in the middle of each dough round.
- Bring the edges of the circle up and around the filling, like a parcel. Gather the edges together at the top and pinch together to seal the filling in.
- Turn each ball upside down so the sealed end is now on the bottom.
- Using a rolling pin, roll the ball into a rough teardrop shape, or an oval shape. You want a thickness of about 5mm (⅕'').
Turn the naan over halfway through rolling to ensure both sides are floured and not sticking to the surface. Repeat this process for each ball of dough.
- Throw each naan back and forth between your hands to get rid of any excess flour and set it aside on a clean plate.
- Place a large frying pan over high heat and let it heat fully. Once the pan is searing hot, reduce the heat to medium-high and add the first naan to the dry pan (dry fry, no oil or butter).
- Fry the naan until bubbles start to form on the surface. Flip the naan over and briefly fry the other side until golden with some brown spots.
Regulate the heat accordingly, if it's browning too fast, turn the heat down a smidge.
- Keep the cooked naans on a plate, covered with some foil or a clean tea towel.
Make the glaze
- Stir together all the ingredients for the glaze in a small bowl.
- Add a spoonful of the glaze onto each hot naan and spread it out with the back of a spoon to cover the naan from end to end.
- Scatter over chopped coriander (optional) and serve warm.
Storage
- The dough can be made 24 hours in advance and kept in the fridge.
- The dough will also freeze well for up to 3 months. Remove from the freezer the day before and keep in the fridge to defrost.
- The cooked naans will keep well in the fridge for up to 3 days.
- Reheat by brushing/splashing some water on both sides. Place on a baking tray and warm in a 180C/356F/gas mark 4 oven for 4-5 minutes, or until piping hot.
Serving suggestions for Peshwari naan
- You can brush the cooked Peshwari naan with the glaze as set out in the recipe, but for less sweetness, you can brush it with plain melted butter instead.
- Scatter over chopped coriander.
- Sprinkle over more flaked almonds.
- Sprinkle with coconut flakes.
- Serve alongside any curry of choice, like butter chicken, Pasanda curry, Nepalese curry, Coconut beef curry, Chicken Karahi or as an appetiser.
Dishes to compliment your naan
Recipe
Homemade Peshwari naan
Equipment
- stand mixer with dough hook attachment
- Rolling Pin
- large frying pan
Ingredients
For the dough
- 120 millilitre lukewarm tap water - circa 40℃/105℉
- 1 teaspoon sugar
- 1.5 teaspoon dry instant yeast
- 330 grams all-purpose flour - plus extra for rolling
- ½ teaspoon salt
- 1 tablespoon oil
- 7 tablespoons plain yoghurt (level spoons, not heaped) - 105ml
For the Peshwari filling
- 90 grams flaked almonds - roughly 12 level tablespoons
- 60 grams sultanas - roughly 5 level tablespoons
- 2 tablespoons desiccated coconut
- 1 tablespoon honey
- 1 tablespoon plain yoghurt - or cream
- 30 millilitre melted butter - or 2 tablespoons
For the glaze
- 100 millilitre melted butter - or 7 tablespoons
- 3 tablespoons honey
- 2 tablespoons sultanas
- 2 tablespoons flaked almonds
- fresh coriander for scattering over - optional
Instructions
Prepare the dough
- To a small bowl, add the lukewarm water, sugar and instant yeast. Give it a quick stir.Note: The water should roughly be around 36C (97F) to 40C (104F) to activate the yeast. Too hot water will kill the yeast, too cold and it won't activate.120 millilitre lukewarm tap water, 1 teaspoon sugar, 1.5 teaspoon dry instant yeast
- Allow the yeast to develop for 10-15 minutes until a froth has developed on the surface.
- Add the all-purpose flour and the salt to the bowl of a stand mixer and stir to combine.330 grams all-purpose flour, ½ teaspoon salt
- Add the oil, yoghurt and the yeast mixture to the dry ingredients. Give it a stir to lightly combine the wet with the dry ingredients.1 tablespoon oil, 7 tablespoons plain yoghurt (level spoons, not heaped)
- Fit your stand mixer with its dough hook attachment. Switch the machine to a low setting and knead for 10-12 minutes until you have a soft, stretchy and smooth dough.
- Tip the dough into a lightly oiled bowl, cover with plastic wrap or a tea towel and leave it in a warm area for one hour.Tip: If your kitchen is chilly or lacks a warm spot, warm up your oven for a couple of minutes, turn it off and place the bowl inside. Ensure the interior is not too hot, just comfortably warm.
- After one hour the dough should have risen to roughly double in size.
- Tip the dough out onto a generously floured surface and divide it into four equal pieces.(This is a very soft, sticky dough, so you'll need extra flour to shape it.)
- Sprinkle some extra flour on top of each piece of dough and then shape them into balls. Press each dough ball down into a flat circle. Turn them over to ensure they are not sticking to the surface. Leave the circles as they are while you make the paste.
Make the sweet, nutty filling (Peshwari paste)
- Add all the ingredients for the filling into the bowl of a food processor.90 grams flaked almonds, 60 grams sultanas, 2 tablespoons desiccated coconut, 1 tablespoon honey, 1 tablespoon plain yoghurt, 30 millilitre melted butter
- Blend together until you have a coarse, pliable paste.
Assemble the naans
- Divide the filling into four and place a ball of filling in the middle of each dough round.
- Bring the edges of the circle up and around the filling, like a parcel. Gather the edges together at the top and pinch together to seal the filling in.See blog post for photo instructions
- Turn each ball upside down so the sealed end is now on the bottom.
- Using a rolling pin, roll the ball into a rough teardrop shape, or an oval shape. You want a thickness of about 5mm (⅕'').Turn the naan over halfway through rolling to ensure both sides are floured and not sticking to the surface. Repeat this process for each ball of dough.
- Throw each naan back and forth between your hands to get rid of any excess flour and set it aside on a clean plate.
- Place a large frying pan over high heat and let it heat fully. Once the pan is searing hot, reduce the heat to medium-high and add the first naan to the dry pan (dry fry, no oil or butter).
- Fry the naan until bubbles start to form on the surface. Flip the naan over and briefly fry the other side until golden with some brown spots. Regulate the heat accordingly, if it's browning too fast, turn the heat down a smidge.
- Keep the cooked naans on a plate, covered with some foil or a clean tea towel.
Make the glaze
- Stir together all the ingredients for the glaze in a small bowl.100 millilitre melted butter, 3 tablespoons honey, 2 tablespoons sultanas, 2 tablespoons flaked almonds
- Add a spoonful of the glaze onto each hot naan and spread it out with the back of a spoon to cover the naan from end to end.
- Scatter over chopped coriander (optional) and serve warm.fresh coriander for scattering over
Notes
Kneading the dough
This naan dough is quite soft and sticky, so it's much easier to use a stand mixer for kneading. If you prefer kneading by hand, keep some extra flour nearby to prevent sticking to your hands or the surface.Portion sizes
We prefer large naans, similar to the ones found in British Indian restaurants. This recipe yields four substantial naans and you will need a frying pan of at least 28cm in diameter to cook them. If you prefer smaller naans, just divide the dough into smaller portions and split the filling and glaze accordingly between them.Level of sweetness
Peshwari naan is on the sweeter side. Both the filling and the glaze contain sweet ingredients. If you prefer it less sweet, just skip the glaze and brush each naan with plain melted butter.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
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