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A pile of Peshwari naans in a baking dish on a blue background.

Homemade Peshwari naan

Are you looking for a delicious naan to tantalise your taste buds? If so, then you should try this recipe for homemade Peshwari naan. Not only is it really tasty, but it's also easy to make and can be served alongside your favourite curry, or as an appetiser.
4.99 from 69 votes
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Course: Appetizer, Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Rising time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 4 servings
Calories: 897kcal
Author: Maretha Corbett

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 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 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.

The sweetness of the Peshwari naan

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.

Nutrition

Calories: 897kcal | Carbohydrates: 108g | Protein: 18g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 523mg | Potassium: 566mg | Fiber: 7g | Sugar: 35g | Vitamin A: 820IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 5mg