Most of you will know “naan”, the Indian flatbread, that gets served with your favourite curry. But have you tried Peshwari Naan?
Surprisingly, the word “nan” didn’t originate from India but from Iran. The word is used throughout the Asian subcontinent for any type of bread. In India, naan is traditionally baked in an India tandoor, as you will see in the the pictures to follow. Fret not, you can bake it in your oven too at its highest setting, just check the recipe below.
A big thank you to London chef, Sabbir Karim, and his staff for letting me shoot this Peshwari Naan recipe step-by-step at his restaurant Namaaste Kitchen. Sabbir is quite a high flyer in the food industry, having won the Chef of the Year award twice at the Asian Curry Awards. Namaaste Kitchen has won the accolade of Best South Asian Restaurant and Takeaway in London in 2012 and 2014. If you’re in London and fancy some Indian food, you now know where to dine.
Cook More Indian Food At Home
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Much like sandwiches, naan can have different fillings. Peshwari, sometimes spelt Peshawari, has a dried fruit and coconut filling and once you taste it you’ll never go back to plain, old boring naan bread. The other most famous ones are Keema Naan, which is stuffed with meat and Kulcha Naan filled with a spicy, onion mixture. The sky’s the limit, really, so let your imagination run wild.
Place all the wet ingredients in a large bowl and stir well.
Next add all the dry ingredients to the bowl and incorporate all the ingredients into a smooth dough. Keep kneading to get the desired result.
Divide the dough into equal portions and roll into neat balls. Cover with cling film and allow to rise at room temperature for an hour.
Flatten the ball of dough in your hand and place a portion of the fruity filling in the center. Pinch the dough around the edges to close the naan into a ball and sprinkle sesame seeds on top.
Roll the filled dough ball flat. You can either cook it in the tandoori or in your oven at its highest setting. It would take around 7-8 minutes to cook. Enjoy!
Puffy Indian bread with a sweet and nutty filling.
- 2.5ml (½ tsp) sesame seeds
- 15ml (1 tbsp) almond powder
- 10ml (2 tsp) pistachios, finely chopped
- 25g (1oz) sultanas
- 15ml (1 tbsp) coconut powder
- 10ml (2 tsp) desiccated coconut, plus more for sprinkling
- 10ml (2 tsp) caster sugar
- 20ml (4 tsp) single cream
- 5ml (1 tsp) mango pulp
- 500g (4 cups) bread flour, plus more for rolling
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) salt
- 2.5ml (½ tsp) kalonji (onion seed)
- 250ml (1 cup) milk
- 1 egg
- 250ml (1 cup) oil
- 5ml (1 tsp) rosewater [optional]
- 2.5ml (½ tsp) sugar
- Filling: Mix together the sesame seeds, almond powder, pistachios, sultanas, coconut powder, desiccated coconut, caster sugar, single cream and mango pulp into a dough paste. Divide into 4 equal portions.
- Naan: Mix together the flour, baking powder, salt.
- Make a well in the centre of the dry ingredients and add the oil.
- Add the sugar, egg, milk and bind to a dough.
- Add 1 or 2 tablespoons water and knead into a medium soft dough, it will appear sticky at first but keep kneading for few more minutes (5-6 minutes), adding another tablespoon of oil if required. When smooth and elastic, place the dough in a large, greased bowl and cover with a damp tea towel. Allow to rise in a warm place for about 1 hour.
- Preheat the oven to its maximum temperature and place a heavy baking sheet on the top shelf to heat.
- Roll out each of the 4 portions of dough balls into thick circles.
- Fill half of each circle with one portion of the filling leaving about an inch around the edge.
- Wet the dough around the edges with a little water and fold each circle in half to enclose the filling.
- Pinch the dough around the edges to close.
- Gently roll out each naan into a round shape.
- Sprinkle over sesame seeds.
- Place the naan on the hot baking sheet and bake for about 1-2 minutes until there are brown spots on the surface.
- Brush with the melted butter and serve hot.
- Alternatively, place each naan on a thick cloth pad and press onto the wall of the tandoor and cook for 7-8 minutes or till crisp and brown on both sides. Remove with the help of skewers or tongs when it is crisp and brown on both sides.
Serve the naan with your favourite curry.
Serving Size 215.6g
Amount Per Serving
% Daily Value
Total Fat 62.6 g
Saturated Fat 11.2 g
Trans Fat 0.2 g
Cholesterol 55 mg
Sodium 67 mg
Total Carbohydrates 58.3 g
Dietary Fiber 1.5 g
Sugars 9.4 g
Protein 13.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Indian Recipes
- Chicken Pathia
- Dal Makhani
- Kerala Paratha
- Coconut Fish Curry
- Spicy chickpea soup and coriander chapatti
- Sourdough Naan Bread
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