Hot, crusty and sweet slices of bread

Peshwari Naan

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


  • 2.5ml (½ tsp) sesame seeds
  • 15ml (1 tbsp) almond flour
  • 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


  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


  • 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