• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greedy Gourmet | Food & Travel Blog
  • Home
  • Recipes
  • Restaurants
    • Where To Eat in England
      • London
      • Berkshire
      • Essex
      • Surrey
    • Ireland
    • Italy
    • Montenegro
      • Ireland
    • Netherlands
    • Serbia
    • Spain
  • Places to Visit
    • Places to Stay in England
    • France
    • Italy
    • Netherlands
    • Norway
    • Portugal
    • Spain
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Tips & Tricks
  • Places to Visit
  • Restaurants
  • About
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Special Diets / Vegetarian / Peshwari Naan

    Peshwari Naan

    23 October 2020 - By Michelle Minnaar
    This post may contain affiliate links.

    Facebook79TweetPin352Yummly16Shares447
    Jump to Recipe

    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?

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Stacked indian bread on a plate

    Peshwari Naan


    ★★★★★

    4.9 from 17 reviews

    • Author: Michelle Minnaar
    • Total Time: 1 hour 30 minutes
    • Yield: 8 servings 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. 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.
    2. Dust a clean work surface with flour.
    3. Take dough out of the machine and put it on the floured surface.
    4. Sprinkle a bit of flour on the top of the dough.
    5. Form into a ball and put into a large mixing bowl.
    6. Cover with a damp tea towel and set aside in a warm area in the kitchen, such as the back of a cooker.
    7. Leave to proof for 1-3 hours.
    8. For the Peshwari Filling: Meanwhile, put all the ingredients for the filling in a mixing bowl and stir until well incorporated.
    9. Dust a clean work surface with flour again.
    10. Take the dough out and put it on the surface. Segment into 8 equal pieces.
    11. 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.
    12. 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.
    13. Heat a large cast iron or nonstick frying pan over a medium heat.
    14. 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.
    15. 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

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    P.S. This is a sponsored post.

    More Vegetarian

    • Peppermint Crisp Tart
    • Malteser Tiffin
    • Chocolate Coconut Clusters
    • Courgette Tart
    Facebook79TweetPin352Yummly16Shares447

    DON’T MISS A THING!

    New recipes, tips & tricks, reviews and giveaways every week!

    Reader Interactions

    Comments

    1. Rosa

      November 26, 2014 at 2:41 pm

      Beautiful flatbreads! Perfect with a good curry.

      Cheers,

      Rosa

      Reply
    2. Rosa

      November 26, 2014 at 2:41 pm

      Beautiful flatbreads! Perfect with a good curry.

      Cheers,

      Rosa

      Reply
    3. Fiver Feeds

      November 30, 2014 at 9:24 am

      I haven’t tried “naans” before, but after seeing all those lovely photos, I’ll just might give it a try!

      Reply
    4. Nusrah Asad

      May 06, 2016 at 8:25 am

      Peshawar is in Pakistan. Peshawari naan is a Pakistani flatbread not Indian. 🙂

      Reply
    5. Ay

      May 13, 2016 at 4:43 pm

      250ml of oil is that correct. Do you use it all at once

      ★★★★★

      Reply
      • michelle

        April 04, 2017 at 12:32 pm

        Yes. You might need a little bit extra a few steps further though.

        Reply
        • Tina

          January 21, 2022 at 3:04 pm

          Is there no yeast in this recipe?

          Reply
          • Michelle Minnaar

            November 14, 2022 at 11:25 am

            Nope, baking powder though.

            Reply
    6. Jacqueline Meldrum

      June 09, 2016 at 12:03 pm

      I loved the step-by-step photos. It was great to see them being made. Thanks for sharing the recipe.

      ★★★★★

      Reply
    7. Bert

      March 31, 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
      • michelle

        April 04, 2017 at 12:29 pm

        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. 🙂

        Reply
        • michelle

          April 04, 2017 at 12:30 pm

          Vegan yogurt, I meant!

          Reply
    8. priyanka Kothari

      June 07, 2017 at 12:09 pm

      Wow….Very easy to make. I am surely going to try this Peshawri Naan soon. Thanks for sharing.

      ★★★★★

      Reply
      • michelle

        June 16, 2017 at 11:13 am

        Hi, Priyanka. Have you tried the recipe yet? I’d love to hear your thoughts!

        Reply
    9. ash

      April 08, 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

        April 17, 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
    10. Atif

      December 10, 2019 at 6:15 pm

      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.

      Reply
      • Michelle Minnaar

        January 24, 2020 at 2:28 pm

        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.

        Reply
      • Alexandra

        January 07, 2023 at 1:03 pm

        You are quite right …. In one way. Peshwari Naans are sold everywhere in the UK. However, they aren’t Pakistani. My parents are British but I was raised just outside of Bombay in the 1960’s. My Hindu Nanny lovingly made these for my daily meal together with a Dhal, or sometimes Potato and Pea Korma ….. And, I always remember, a large iced glass of Rose’s Lime!

        Reply
    11. Catarina

      October 06, 2020 at 8:11 pm

      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.

      Reply
    12. Veenas

      October 24, 2020 at 11:34 am

      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.

      Reply
      • Katie

        November 01, 2020 at 2:44 pm

        I’m really excited to try these

        Reply
    13. sam

      October 24, 2020 at 1:43 pm

      Chorizo al vino

      Reply
    14. Margaret Gallagher

      October 27, 2020 at 10:47 pm

      Stuffed garlic olives are a favourite

      ★★★★★

      Reply
    15. melanie stirling

      October 27, 2020 at 11:13 pm

      Spanish Omelette.

      Reply
    16. Kas Grant

      October 27, 2020 at 11:26 pm

      Ham and cheese croquetas is my favourite Spanish Tapa

      Reply
    17. Michelle Lewis-Robertson

      October 28, 2020 at 6:32 pm

      Chorizo Al Vino

      Reply
    18. Michael Fisher

      October 29, 2020 at 6:06 pm

      Calamari or really any seafood

      ★★★★★

      Reply
    19. Peter Watson

      November 01, 2020 at 2:41 pm

      Patatas bravas.

      ★★★★★

      Reply
    20. Chris Andrews

      November 01, 2020 at 2:49 pm

      What is your favourite Spanish tapas?

      La Tortilla Espanola

      Reply
    21. Angela Kelly

      November 01, 2020 at 2:50 pm

      I love anything with chorizo.

      Reply
    22. Iain maciver

      November 01, 2020 at 3:02 pm

      Spanish Omelette.

      Reply
    23. Susan Lloyd

      November 01, 2020 at 3:13 pm

      I love Spanish omelette and garlic mushrooms.

      Reply
    24. Jo m welsh

      November 01, 2020 at 3:41 pm

      Would be Spanish omelette

      Reply
    25. Cydney Webster

      November 01, 2020 at 3:56 pm

      My favourite tapas is calamari with lemon!

      Reply
    26. Jill Osborne

      November 01, 2020 at 4:12 pm

      Patatas bravas

      Reply
    27. Rena Plumridge

      November 01, 2020 at 4:25 pm

      My favourite tapas is mini meatballs

      Reply
    28. Joo Dee

      November 01, 2020 at 5:02 pm

      some Spanish Tortilla!

      Reply
    29. Susan B

      November 01, 2020 at 5:43 pm

      My favourite tapas is olives and tortilla. Delicious!

      Reply
    30. Maurice Haigh

      November 01, 2020 at 6:31 pm

      tortillas

      Reply
    31. Charlotte isobelle

      November 01, 2020 at 8:52 pm

      I’d like to try my hand at a bread to accompany my curries but I’m so nervous haha

      Reply
    32. Amy bondoc

      November 02, 2020 at 5:28 am

      id make garlic bread

      Reply
    33. Kelly Wheelhouse

      November 02, 2020 at 8:13 am

      I would make garlic naan bread!

      ★★★★★

      Reply
    34. Amandeep Sibia

      November 02, 2020 at 11:52 am

      I’ll be trying the Peshwari Naan.

      Reply
    35. Claire Driver

      November 02, 2020 at 1:22 pm

      Garlic and coriander naan

      Reply
    36. Angie McDonald

      November 02, 2020 at 3:35 pm

      I’d love to make Naan bread!

      Reply
    37. Louise A

      November 02, 2020 at 5:10 pm

      Having watched the video for the Peshwari Naan, thats the one I would try.

      Reply
    38. Sheena Batey

      November 02, 2020 at 5:15 pm

      Garlic Nan

      ★★★★★

      Reply
    39. Laura Pritchard

      November 02, 2020 at 9:03 pm

      I’d tried the Peshwari Naan as my partner loves that & would be impressed if I tried to make it!

      ★★★★★

      Reply
    40. Natalie Crossan

      November 04, 2020 at 10:21 pm

      Id love to make the naan – embarrassingly, I had never had it before last week! Now i’m hooked

      Reply
    41. joanne coulson

      November 05, 2020 at 11:45 am

      Definitely a Peshwari naan

      Reply
    42. Richard Rowley

      November 05, 2020 at 7:59 pm

      I would like to have a go at making my own Naan bread

      Reply
    43. Ruth harwood

      November 07, 2020 at 7:52 am

      I really need to make a good naan, seems I simply can’t find any decent ones anywhere!!

      ★★★★★

      Reply
    44. moth

      November 07, 2020 at 9:50 am

      I’ll try the peshwari naan recipe, it doesn’t look too complicated

      Reply
    45. Mark Mccaffery

      November 07, 2020 at 9:08 pm

      It would have to be the Peshawar naan .

      Reply
    46. Melissa Lee

      November 08, 2020 at 11:33 am

      I’ve just got into breadmaking and would probably start with a sourdough

      Reply
    47. Margaret Mccaffery

      November 08, 2020 at 5:00 pm

      I like the sound of the Keema naan, I’d definitely give that a try.

      Reply
    48. pete c

      November 09, 2020 at 6:54 pm

      Naan bread would be my choice ; maybe the Keema naan as thats a favourite

      Reply
    49. Gayatri Gogoi

      November 10, 2020 at 12:22 am

      stuffed aloo paratha

      Reply
    50. Donna S

      November 11, 2020 at 8:29 am

      I would love to make my own Peshwari naan!

      Reply
    51. Jo Young

      November 12, 2020 at 7:21 pm

      Naan

      Reply
    52. Joanne H

      November 14, 2020 at 3:09 pm

      Coriander naan

      Reply
    53. Victoria Prince

      November 14, 2020 at 8:12 pm

      I’d love to make these Peshwari naan – they look delicious and sound like a good first choice for this complete beginner!

      Reply
    54. Victoria Prince

      November 14, 2020 at 8:19 pm

      colours available are Green, Black and Pink

      Reply
    55. Jade

      November 14, 2020 at 10:18 pm

      Green, Black, Pink

      Reply
    56. maria

      November 15, 2020 at 1:00 pm

      naans they are my favourite especially garlic naan

      Reply
    57. claire woods

      November 15, 2020 at 6:29 pm

      garlic bread

      Reply
    58. Alex McKay

      November 18, 2020 at 3:29 pm

      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.

      ★★★★★

      Reply
    59. sue leake

      November 18, 2020 at 3:52 pm

      i’d love to try the Peshwari naan

      Reply
    60. stephen holman

      November 19, 2020 at 12:04 pm

      id attempt the sourdough!

      ★★★★★

      Reply
    61. Rob Griffiths

      November 19, 2020 at 5:20 pm

      Id’ make garlic bread

      Reply
    62. Lesley Smith

      November 23, 2020 at 9:47 am

      Peshwari Naan

      Reply
    63. James Travis

      November 24, 2020 at 2:18 pm

      A nice Peshwari naan

      Reply
    64. Emily Heisler

      November 24, 2020 at 8:44 pm

      Garlic Naan

      Reply
    65. lynn neal

      November 25, 2020 at 12:16 am

      Flat breads to serve with curries!

      Reply
    66. lynn neal

      November 25, 2020 at 12:26 am

      Pink , green and black!

      Reply
    67. Bridget Johnson

      November 26, 2020 at 7:52 am

      Naans my favourite curry accompanying thing

      Reply
    68. Richard Randall

      November 28, 2020 at 9:59 am

      Spanish omelette

      Reply
    69. Kate Sutton

      November 28, 2020 at 10:42 am

      I love to have naan breads

      Reply
    70. Erica Hughes

      November 28, 2020 at 2:03 pm

      Garlic naan

      Reply
    71. Susan Hoggett

      November 28, 2020 at 3:25 pm

      not sure where to leave my answer so there are 3 colours.
      I’d make this naan bread

      Reply
    72. Marie Rungapadiachy

      November 28, 2020 at 3:54 pm

      I would make Chapatis with this. It looks great.

      Reply
    73. Marie Rungapadiachy

      November 28, 2020 at 3:57 pm

      It is available in 3 colours. They all look great.

      Reply
    74. Janine Atkin

      November 28, 2020 at 7:10 pm

      id make flatbread

      Reply
    75. Sheri Darby

      November 28, 2020 at 7:50 pm

      Probably butter Naan

      Reply
    76. Emma Davison

      November 28, 2020 at 8:29 pm

      Garlic naan

      Reply
    77. Emma Davison

      November 28, 2020 at 8:30 pm

      Garlic naan.
      Green, black, pink

      Reply
    78. Mrs Theresa Thomas

      November 28, 2020 at 11:29 pm

      I would make garlic bread

      Reply
    79. Wiebke Howey

      November 29, 2020 at 8:56 am

      Our favourite is Garlic and coriander naan so I would have a go at making that myself.

      Reply
    80. Paul Johnston

      November 29, 2020 at 12:09 pm

      I learned to make my own chapatis during lockdown but I’d love to try naans next.

      Reply
    81. sharon martin

      November 29, 2020 at 1:20 pm

      Green, Black and Pink

      Reply
    82. sharon martin

      November 29, 2020 at 1:22 pm

      i might try making garlic naan

      Reply
    83. Kristie Metcalfe

      November 29, 2020 at 1:25 pm

      I would try my hand at a naan. We love a side of garlic naan in our house.

      Reply
    84. Patricia Barrett

      November 29, 2020 at 2:29 pm

      Garlic naan

      Reply
    85. Patricia Barrett

      November 29, 2020 at 2:32 pm

      Pink , green and black

      Reply
    86. Sandra Fortune

      November 29, 2020 at 2:51 pm

      I’d look for a good gluten free recipe to make my celiac daughter something

      Reply
    87. Francesca H

      November 29, 2020 at 5:29 pm

      Naans!!

      Reply
    88. Jennifer Toal

      November 29, 2020 at 7:39 pm

      Naan bread

      Reply
    89. julie irving

      November 29, 2020 at 9:36 pm

      Great website, I’ll be trying some recipes!

      Reply
    90. Amy Stevens

      November 29, 2020 at 10:37 pm

      Garlic naan

      Reply
    91. Fiona jk42

      November 29, 2020 at 10:58 pm

      I’d make aloo parathas.

      ★★★★★

      Reply
    92. Fiona jk42

      November 29, 2020 at 11:01 pm

      it comes in 3 colours

      Reply
    93. Fiona jk42

      November 29, 2020 at 11:11 pm

      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.

      ★★★★★

      Reply
    94. Kat

      November 29, 2020 at 11:38 pm

      Garlic Naan

      Reply
    95. Aileen

      November 29, 2020 at 11:39 pm

      Coriander naan
      Pink, green and black

      Reply
    96. John

      February 19, 2022 at 1:35 pm

      Nice, but you can use any mixer with a dough hook, or mix by hand the traditional way.

      ★★★★

      Reply

    Make my day! - Share your thoughts... Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Food Photographer & Blogger

    about michelle

    Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more?

    More about me →

    Join the
    Greedy Gourmet club!

    Latest Recipes

    • 11 Coconut Sugar Substitutes
    • Can You Freeze Ham?
    • Fruits that start with M
    • Hamburger Hashbrown Casserole

    Footer

    ↑ back to top

    About

    • About
    • Copyright, Privacy & Disclosure Policy
    • Disclaimer
    • Accessibility Policy
    • Cookie Policy

    Services

    • Food Photography
    • Recipe Development
    • Food Videography

    Contact

    • Contact
    • Work With Me
    • Media Kit

    As an Amazon Associate and affiliate marketer I earn from qualifying purchases.

    Copyright © 2022 Greedy Gourmet