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Peshwari Naan

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Most of you will know “naan”, the Indian flatbread, that gets served with your favourite curry. But have you tried Peshwari Naan?

Hot, crusty and sweet slices of bread

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.

Black and white photo of Sabbir Karim

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.

Naan and curry on a plate

Cook More Indian Food At Home

Minced dried fruit and coconut

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.

On Greedy Gourmet you’ll find another type of Indian bread recipe, Kerala Paratha. Sabbir and I also shot Chicken Pathia, check it out.

Place all the wet ingredients in a large bowl and stir well.

Pour milk into a bowl

Little black seeds in hand

Black seeds in milk

Crack egg in milk

Preparing bread batter

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.

Add flour to milk

Kneading bread

Ball of dough

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.

Rolling bread dough

Round balls of dough

Waiting for bread to rise

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.

Sweet dried fruit filling in naan

Naan gets a filling

Fill pockets of naan with fruity mixture

Sesame seeds on the naan

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!

Preparing Indian bread dough

Bread ready to be baked

Cooking bread in indian oven

Baked peshwari naan

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Hot, crusty and sweet slices of bread

Peshwari Naan

★★★★★

5 from 5 reviews
  • Author: Michelle Minnaar
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 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

Instructions

  1. 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.
  2. Naan: Mix together the flour, baking powder, salt.
  3. Make a well in the centre of the dry ingredients and add the oil.
  4. Add the sugar, egg, milk and bind to a dough.
  5. 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.
  6. Preheat the oven to its maximum temperature and place a heavy baking sheet on the top shelf to heat.
  7. Roll out each of the 4 portions of dough balls into thick circles.
  8. Fill half of each circle with one portion of the filling leaving about an inch around the edge.
  9. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling.
  10. Pinch the dough around the edges to close.
  11. Gently roll out each naan into a round shape.
  12. Sprinkle over sesame seeds.
  13. Place the naan on the hot baking sheet and bake for about 1-2 minutes until there are brown spots on the surface.
  14. Brush with the melted butter and serve hot.
  15. 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.
  • Category: Bread
  • Method: Bake
  • Cuisine: Indian

Nutrition

  • Calories: 563
  • Sugar: Sugars
  • Sodium: 67 mg
  • Fat: 62.6 g
  • Carbohydrates: 58.3 g
  • Fiber: Dietary Fiber
  • Protein: 13.1 g
  • Cholesterol: 55 mg

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Reader Interactions

Comments

  7. Bert says

    31st March 2017 at 9:47 am

    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.

    ★★★★★

    Reply

  9. ash says

    8th April 2018 at 9:26 pm

    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

    Reply

    • michelle says

      17th April 2018 at 6:00 pm

      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

      Reply

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