One of the all-time great naan recipes, Peshwari naan is perfect for lovers of Indian cuisine.
Made with a delicious combination of flavours, this Peshwari naan recipe is so much fun to make! It’s short on prep time and big on taste. So, whether you’re a master baker or a keen novice, this one’s for you.
Peshwari Naan Recipe
A good Peshwari naan should be light and fluffy in texture and full of a beautiful subtly sweet, nutty taste.
If you love to bake and you’ve never tried to make naan breads, you’re in for a treat. For naan newbies, a Peshwari naan recipe is definitely a great place to start – it’s such a versatile dish and works great in both a sweet and savory way.
The sweet Peshwari filling in this naan is a mixture of sultanas, pistachios, desiccated coconut, sesame seeds, mango pulp and melted butter, with a little dash of cream.
This makes these Peshwari naans perfect as a subtly sweet snack, with their nutty and fruity undertones.
Think about it though. Each of those ingredients also go well with savoury flavours. That’s what makes Peshwari naans absolute dynamite on the side of a spicy curry.
K-Mojo DigiMaster
If you’re after a compact yet powerful food processor, you can’t get better than the K-Mojo DigiMaster.
This thing combines style and substance – it’s got a nice elegant design, meaning it’ll slot into any modern kitchen. It’s also so quick and easy to use – you’ll wonder how you coped without it!
It’s extremely versatile, with an attachment for just about everything you could possibly wish to whizz, chop, slice, cream or knead in the kitchen.
For this Peshwari recipe, I used the knead attachment. Normally, I find kneading the dough quite a chore. It can be such hard work on the hands. This little gizmo takes on all the work and makes it look easy.
So much power and so much control, giving me super smooth dough in a mere few minutes. It’s nice to be confident that the dough is properly kneaded. This is absolutely crucial if you want to end up with soft, fluffy and light naans.
How to Make Peshwari Naan
There are a few steps involved when making this recipe. It’s not too complicated though – try it once and you’ll be well on the way to mastering this Peshwari naan recipe.
First, you make the dough. The dough is a mixture of flour, milk, Greek yoghurt, sugar, salt, a beaten egg, baking powder and some Nigella seeds.
This is whizzed up in your K-Mojo Digimaster for about 5 minutes to form your naan dough. There’s no need to knead manually with this bad boy!
Take your smooth kneaded dough and form it into a ball shape. Then place the dough in a mixing bowl and cover with cling film or a damp tea towel. This is the part where your smooth kneaded dough takes a well-earned rest. About 1 hour in a nice warm place should do it.
Next, the Peshwari filling is made by mixing together the sesame seeds, almond flour, pistachios, sultanas, coconut powder, desiccated coconut, caster sugar, single cream and mango pulp.
Once your dough has had enough time to rest, you’re ready for the fun part. After you divide the dough and roll into 8 little naans, you’ll spoon the filling in the middle of each. Then you’ll fold, seal and roll the dough.
Now you’re ready to fry these bad boys on a high heat. Cook for 1 minutes on each side, so the total cooking time is around 2 minutes.
Check below for the full recipe and instructions.
A Sultana Twist
If you’re a bit of a sultana fiend like me, hold back a third of them (so, around 25g[1oz]) when you’re adding everything to the K-Mojo Digimaster.
Then, simply mix together with the blended filling. You’ll have delicious juicy whole sultanas in the filling mix, for little sweet explosions of flavour with every mouthful.
Origins of Naan Bread
The origins of naan bread stretch back as far as 2,500 years ago. Like all good dishes, it started with an experiment, after yeast was brought to India from Egypt.
The recorded use of naan can be found in the writings of Indo-Persian poet Amir Kushrau. Later on, during the Mughal era in India, it became known as ‘naan.’.
Due to its specific kneading technique and the use of yeast, naan was reserved for the upper crusts of Indian society – mostly the royals.
In fact, naan served with meat was the breakfast of choice for royals in India during the 1500s and 1600s.
Vegan Peshwari Naan
If you want to put a vegan spin on this recipe, all you need to do is swap a few items.
Instead of using Greek yoghurt in the dough, use full fat coconut yoghurt. You should be able to get some at most good supermarkets, vegan specialist stores or online.
Replace the milk called for in this recipe with almond, rice, soy or coconut milk. Instead of using a beaten egg, replace normal flour with bread flour and add a teaspoon of yeast.
You can leave the single cream out of the filling mixture. It’ll still taste absolutely divine!
What is Peshwari Naan?
As naan is so popular in India, you’d think the word would have originated there. In fact, the word ‘naan’ comes from nān, a Persian word that means ‘bread.’ The word Peshwari comes from the Pakistani city Peshawar.
Naan was traditionally baked in a tandoor oven, a clay oven from which tandoori cuisine takes its name. Baking the naans in a tandoor oven gives them a beautiful, unique taste.
Don’t worry though, you don’t need your own tandoor oven! For my Peshwari naan recipe, you’ll cook the naans in a cast iron frying pan or nonstick frying pan. You’ll end up with naans that taste divine!
What is Coconut Naan?
The term ‘coconut naan’ normally refers to a Peshwari. There are some people who make a simpler recipe, with just a few elements.
The proper traditional Peshwari recipe definitely requires a lot more thought and a lot more thrown into the mix. The results are most definitely worth the effort.
What is Keema Naan Made of?
As with most naans, with keema it’s the filling that counts. The word ‘keema’ means minced meat in Urdu.
That explains why these soft, fluffy naans are filled with beautifully curried meat – a traditional recipe calls for lamb or goat – as well as potatoes, peas, ginger, chilli, onions, garlic and and garam masala spices.
How Do You Make Naan Bread Extra Tasty?
The secret to extra tasty naan bread is simple. Before you cook them, you need to brush each naan with ghee. They’ll end up a beautiful golden brown colour.
Ghee is a big part of any Indian recipe. It’s basically melted butter that’s had the milk solids removed. Then, you’re left with liquid fats.
As ghee is melted butter that’s had the milk solids removed, it means it contains less lactose than normal butter. It also means it has a much higher melting point than butter and typical cooking oils. This makes it perfect for Indian cooking, much of which is done on a very high heat.
Ghee has a wonderfully rich, nutty flavour. That’s why it’s often at the top of the ingredients list of authentic Indian curry recipes. It’s also why, when you brush it on naan breads, they end up so ridiculously tasty!
What are the Different Types of Naan?
Naan breads come in lots of different shapes and sizes, with many different fillings too. Here are just a few:
- Kashmiri Naan – One of the most loved recipes in Kashmiri cuisine, Kashmiri naan is quite different to most other naans. In fact, it’s usually served at breakfast or, sometimes, with afternoon tea, as it has a sweet, nutty taste.
- Laccha – technically speaking, this one is not actually a naan. Still, laccha is very naan-like. It is normally made with whole wheat and doesn’t use the typical raising agents. This makes it quite thin and multi-layered when cooked.
- Keema Naan – these soft and fluffy naans that are stuffed with keema once cooked. They’re absolutely delicious! Taste them for yourself – have a go at creating your own and use my recipe for keema matar for the stuffing.
- Kulcha – made with maida or refined white flour, instead of plain flour, kulcha is a mixture of dough with mashed potato, making it a unique flatbread.
- Paneer naan – a crispy, plain naan stuffed with paneer, which is a fresh soft cheese that is very popular in Indian cuisine.
What Goes with Peshwari Naan?
With its sweet, spicy, nutty and fruity taste, Peshwari naan is wonderfully versatile. Eat it with a cup of chai and you’ll be in heaven. Still, serve it on the side of a curry recipe and your tastebuds will hit overdrive.
Here are a few sumptuous recipe suggestions:
- Mung bean curry – a nutritious and delicious recipe that’s a mixture of mung means, sweet potatoes, spinach, asafoetida, ground cumin, ground coriander and fenugreek. As healthy curries go, this is as good as it gets.
- Mixed vegetable curry – if you’re a veggie curry lover, you’ve got to give this recipe a try. Lightly spiced and full of flavour, it’s the perfect supper to warm the cockles on a weeknight.
- Beef kofta curry – an intense curry that’s full of flavour with a nice chilli kick. Beef kofta makes a really good meal when paired together with Peshwari.
- Brinjal bhaji – a healthy yet heavenly blend of roasted aubergine, onion, garlic, chilli, ginger, fresh coriander and aromatic spices. A great recipe to pair with Peshwari.
- Beef madras – another intense, spicy beef curry recipe, this one’s for those who like it hot. It’ll go down especially great with a Peshwari on the side.
- Lamb pasanda – creamy, spicy and dangerously tasty, this lamb curry recipe is as good as it gets when it comes to the perfect Peshwari pairing.
- Gluten Free Puri – Is there anything better than fresh homemade bread? A wonderfully tasty Indian starter, gluten free puri is light, healthy and oh so satisfying.
Competition Question: What bread will you make with the K-Mojo Digimaster?
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Peshwari Naan
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
What makes Peshwari Naan special is the bread’s fruity coconut filling. Instead of using a tandoor oven you can make it at home in a frying pan.
Ingredients
Naan Bread
- 450g (3⅝ cups) plain flour
- 150ml (⅔ cup) milk, warm
- 150ml (⅔ cup) full fat Greek yogurt
- 8.5g (2 tsp) sugar
- 6g (1 tsp) salt
- 1 egg, beaten
- 4g (1 tsp) baking powder
- 10g (1 tbsp) nigella seeds
Peshwari Filling
- 4.5g (1½ tsp) sesame seeds
- 18g (3 tbsp) almond flour
- 30 pistachio nuts, peeled and finely chopped
- 75g (3oz) sultanas
- 21g (3 tbsp) coconut powder
- 11g (2 tbsp) desiccated coconut
- 25g (2 tbsp) caster sugar
- 60ml (4 tbsp) single cream
- 15ml (1 tbsp) mango pulp
Instructions
- For the Naan Bread: Put all the naan ingredients into the K-Mojo Digimaster, using the kneader attachment, and blitz at minimum speed for 5 minutes, or until a dough ball is formed.
- Dust a clean work surface with flour.
- Take dough out of the machine and put it on the floured surface.
- Sprinkle a bit of flour on the top of the dough.
- Form into a ball and put into a large mixing bowl.
- Cover with a damp tea towel and set aside in a warm area in the kitchen, such as the back of a cooker.
- Leave to proof for 1-3 hours.
- For the Peshwari Filling: Meanwhile, put all the ingredients for the filling in a mixing bowl and stir until well incorporated.
- Dust a clean work surface with flour again.
- Take the dough out and put it on the surface. Segment into 8 equal pieces.
- Roll each piece into a ball and flatten with the palm of your hand. Place an ⅛th of the filling in the center of the dough and bring all edges to the top and seal, containing the filling.
- Place the naan sealed side down onto the floured surface. Flour your rolling pin and roll until flattened. Don’t worry if small tears emerge. Repeat until all 8 naans are filled.
- Heat a large cast iron or nonstick frying pan over a medium heat.
- Cook one naan in the frying pan roughly 1 minute on each side. Check every now and then, because golden bubbles should form on both surfaces. Remove from heat and keep warm in a heated oven while you cook the rest.
- Serve immediately with your favourite curry!
Notes
For a slight tweak on the filling recipe, you can place all the ingredients, except a third of the sultanas in a food processor and blitz until a paste forms. Stir in the remaining sultanas and proceed with the recipe.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan Fry
- Cuisine: Indian
Keywords: peshwari naan, indian bread, peshwari recipe, indian side dish, indian vegetarian recipe, peshwari nan recipe, naan recipe
P.S. This is a sponsored post.
Rosa
Beautiful flatbreads! Perfect with a good curry.
Cheers,
Rosa
Rosa
Beautiful flatbreads! Perfect with a good curry.
Cheers,
Rosa
Fiver Feeds
I haven’t tried “naans” before, but after seeing all those lovely photos, I’ll just might give it a try!
Nusrah Asad
Peshawar is in Pakistan. Peshawari naan is a Pakistani flatbread not Indian. 🙂
Ay
250ml of oil is that correct. Do you use it all at once
★★★★★
michelle
Yes. You might need a little bit extra a few steps further though.
Jacqueline Meldrum
I loved the step-by-step photos. It was great to see them being made. Thanks for sharing the recipe.
★★★★★
Bert
I usually replace the milk with almond / Coconut milk or something similar, but if I leave the eggs out will it be noticeably different? I love these naans but I’m looking to go vegan.
★★★★★
michelle
I’ve been in touch with a few vegans and they said you can try substituting the eggs with yogurt or egg replacer. Hope it works! Please let me know how you got on. 🙂
michelle
Vegan yogurt, I meant!
priyanka Kothari
Wow….Very easy to make. I am surely going to try this Peshawri Naan soon. Thanks for sharing.
★★★★★
michelle
Hi, Priyanka. Have you tried the recipe yet? I’d love to hear your thoughts!
ash
tried these today – I know flour can have different absorbance levels but there was way too much oil, to the extent that I couldn’t add any water and the dough was still very runny. Tried needing for 5 mins and didn’t help.
filling didn’t look anything like the photo either, and I’m not sure would be sufficient for 4 naan breads
overall these were nice but the bread was crumbly and didn’t hold together, possible due to the amount of oil
michelle
Hi Ash, sorry to hear that it didn’t work out for you 🙂
Indeed, the oil or the flour could have caused this. For me, it worked out really fine, am I am the type of person that fears making bread from scratch :)I am sure next batch will turn out great xx
Atif
I am from Peshawar and have lived in Peshawar for over 25 years. I have not seen this bread or any such bread with Coconut or nuts in Peshawar. Actually, coconut is very rare in Peshawar and is usually imported for halwa use.
If you come to Peshawar, you will find sesame seeds in “Til walay naan” or “Roghni naan”. But never will you see any naan with the items you have put in your recipe.
I am certain, you have not been to Peshawar. I suggest you visit Peshawar, before calling your naan a Peshawari Naan. Your naan may be good, but it has nothing to do with Peshawar.
Michelle Minnaar
Hi, Atif. Many thanks for your comment.
You are right, I’ve never been to Peshawar. Have you been to the UK though?
The British loves curries and there are lots of Indian restaurants here. The menus got adapted to the western panel and new “Indian” dishes were born, one of them being Peshwari Naan.
Catarina
I made this and the bread in this recipe is actually more like a pie crust.
It does not look like the picture, the dough is a lot more yellow, because of the egg in it and the consistency is not of bread but of pie crust like I said before.
Veenas
A Wonderful Recipe of Naan with Different ingredients such as sesame seeds Mango pulp etc. Its a New try. Nice Recipe. Thank You For Sharing.
Katie
I’m really excited to try these
sam
Chorizo al vino
Margaret Gallagher
Stuffed garlic olives are a favourite
★★★★★
melanie stirling
Spanish Omelette.
Kas Grant
Ham and cheese croquetas is my favourite Spanish Tapa
Michelle Lewis-Robertson
Chorizo Al Vino
Michael Fisher
Calamari or really any seafood
★★★★★
Peter Watson
Patatas bravas.
★★★★★
Chris Andrews
What is your favourite Spanish tapas?
La Tortilla Espanola
Angela Kelly
I love anything with chorizo.
Iain maciver
Spanish Omelette.
Susan Lloyd
I love Spanish omelette and garlic mushrooms.
Jo m welsh
Would be Spanish omelette
Cydney Webster
My favourite tapas is calamari with lemon!
Jill Osborne
Patatas bravas
Rena Plumridge
My favourite tapas is mini meatballs
Joo Dee
some Spanish Tortilla!
Susan B
My favourite tapas is olives and tortilla. Delicious!
Maurice Haigh
tortillas
Charlotte isobelle
I’d like to try my hand at a bread to accompany my curries but I’m so nervous haha
Amy bondoc
id make garlic bread
Kelly Wheelhouse
I would make garlic naan bread!
★★★★★
Amandeep Sibia
I’ll be trying the Peshwari Naan.
Claire Driver
Garlic and coriander naan
Angie McDonald
I’d love to make Naan bread!
Louise A
Having watched the video for the Peshwari Naan, thats the one I would try.
Sheena Batey
Garlic Nan
★★★★★
Laura Pritchard
I’d tried the Peshwari Naan as my partner loves that & would be impressed if I tried to make it!
★★★★★
Natalie Crossan
Id love to make the naan – embarrassingly, I had never had it before last week! Now i’m hooked
joanne coulson
Definitely a Peshwari naan
Richard Rowley
I would like to have a go at making my own Naan bread
Ruth harwood
I really need to make a good naan, seems I simply can’t find any decent ones anywhere!!
★★★★★
moth
I’ll try the peshwari naan recipe, it doesn’t look too complicated
Mark Mccaffery
It would have to be the Peshawar naan .
Melissa Lee
I’ve just got into breadmaking and would probably start with a sourdough
Margaret Mccaffery
I like the sound of the Keema naan, I’d definitely give that a try.
pete c
Naan bread would be my choice ; maybe the Keema naan as thats a favourite
Gayatri Gogoi
stuffed aloo paratha
Donna S
I would love to make my own Peshwari naan!
Jo Young
Naan
Joanne H
Coriander naan
Victoria Prince
I’d love to make these Peshwari naan – they look delicious and sound like a good first choice for this complete beginner!
Victoria Prince
colours available are Green, Black and Pink
Jade
Green, Black, Pink
maria
naans they are my favourite especially garlic naan
claire woods
garlic bread
Alex McKay
I’d love to make this peshwari naan. I make a good chicken mahkani and would love to learn how to make my own naan.
★★★★★
sue leake
i’d love to try the Peshwari naan
stephen holman
id attempt the sourdough!
★★★★★
Rob Griffiths
Id’ make garlic bread
Lesley Smith
Peshwari Naan
James Travis
A nice Peshwari naan
Emily Heisler
Garlic Naan
lynn neal
Flat breads to serve with curries!
lynn neal
Pink , green and black!
Bridget Johnson
Naans my favourite curry accompanying thing
Richard Randall
Spanish omelette
Kate Sutton
I love to have naan breads
Erica Hughes
Garlic naan
Susan Hoggett
not sure where to leave my answer so there are 3 colours.
I’d make this naan bread
Marie Rungapadiachy
I would make Chapatis with this. It looks great.
Marie Rungapadiachy
It is available in 3 colours. They all look great.
Janine Atkin
id make flatbread
Sheri Darby
Probably butter Naan
Emma Davison
Garlic naan
Emma Davison
Garlic naan.
Green, black, pink
Mrs Theresa Thomas
I would make garlic bread
Wiebke Howey
Our favourite is Garlic and coriander naan so I would have a go at making that myself.
Paul Johnston
I learned to make my own chapatis during lockdown but I’d love to try naans next.
sharon martin
Green, Black and Pink
sharon martin
i might try making garlic naan
Kristie Metcalfe
I would try my hand at a naan. We love a side of garlic naan in our house.
Patricia Barrett
Garlic naan
Patricia Barrett
Pink , green and black
Sandra Fortune
I’d look for a good gluten free recipe to make my celiac daughter something
Francesca H
Naans!!
Jennifer Toal
Naan bread
julie irving
Great website, I’ll be trying some recipes!
Amy Stevens
Garlic naan
Fiona jk42
I’d make aloo parathas.
★★★★★
Fiona jk42
it comes in 3 colours
Fiona jk42
I’m not sure why some of the commenters have decided to get political on a food blog. The term “Indian” when refering to cuisine doesn’t mean it’s from the country called India, but that it’s from the geographical region called The Indian Subcontinent.
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Kat
Garlic Naan
Aileen
Coriander naan
Pink, green and black
John
Nice, but you can use any mixer with a dough hook, or mix by hand the traditional way.
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