A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Peshwari Naan - Easy to Make Recipe

Peshwari Naan Recipe

Indian curry dishes need naan bread for dipping and mopping!

Find out how to make the best Peshwari naan. 

Peshwari Naan Bread

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Find out how to make Peshwari naan

Peshwari naan bread has a lovely sweet taste from the coconut and sultanas. If you want to, add a few flaked almonds to the top.

Nann bread is so easy to make and far better than shop-bought. 

Don't forget once the naan is cooked you can freeze them if you have too many; just be sure to defrost them thoroughly before reheating.

Place the naan bread on kitchen foil and sprinkle with a little water. I've done it and they turn out fine.

A quick word on yeast

Use Dried Active Yeast for hand baking rather than Easy Bake or Fast Action. 

Although both can be used for hand baking, you will not get the same result.

How do I know these things? Because I made this mistake in the past and my naan turned out horrid and hard!

Peshwari naan goes perfectly served with my Slow Cooker Chicken Curry.

Recipe top tips!

Once cooked you can freeze these and for best results eat within 2 months.

Defrost thoroughly before cooking. 

Preheat your oven. Place on foil, sprinkle with a little water and reheat.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

peshwari naan recipe, naan bread, easy peshwari naan recipe
baking, bread
Indian
Yield: 4
Author: Jan Bennett
Peshwari Naan Recipe

Peshwari Naan Recipe

Once cooked you can freeze these, and defrost them before reheating.
Prep time: 15 MinCook time: 6 MinInactive time: 1 H & 30 MTotal time: 1 H & 51 M

Ingredients

  • 150ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active yeast
  • 450g plain flour
  • ½ a teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoon vegetable oil - plus a little extra
  • 150g natural yoghurt
  • 1 large egg - lightly beaten
  • a good handful of sultanas - soaked in a little milk for at least 30 minutes
  • a good handful of sweetened desiccated coconut
  • a little oil for drizzling

Instructions

Make the dough
  1. Put the warm milk in a bowl. Add just 1 tsp of the sugar, and the yeast and stir to mix.
  2. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
  3. Sift the flour, salt and baking powder into a large bowl.
  4. Add the remaining 1 teaspoon caster sugar, the yeast mixture, 2 tablespoons vegetable oil, the yoghurt and egg along with the sultanas and mix well.
  5. After mixing, if the mixture looks too dry then you can mix in a little more yoghurt.
  6. Empty the ball of dough onto a clean surface and knead it for 10 minutes or more, until it is smooth and then form into a ball.
  7. Pour a teeny amount of oil into a large mixing bowl and roll the ball of dough in it.
  8. Cover the bowl with a piece of cling film and set it aside in a warm place for an hour or until the dough has doubled in size. This can take up to an hour.
  9. Punch down the dough and knead it again. Divide into 4 equal balls. Keep the rest covered while you work on the next one.
  10. Roll this ball into a tear-shaped naan, about 7 inches in length and about 5 at its widest. Mine wasn't exactly the perfect shape but hey-ho it doesn't really matter.
Preheat your oven 220°c / 425°F or Gas 7
  1. Put the heaviest baking tray you own to heat in the oven.
  2. Spread over a little coconut onto each naan and drizzle with a little oil.
  3. Now remove the hot baking tray from the oven and put the naan onto it, you can bake 2 at a time.
  4. Put the tray back into the oven immediately for 5 or 6 minutes. They should puff up nicely.
  5. Remove from the oven and brush each naan with a little ghee or melted butter, wrap in foil to keep warm and soft while you make the others.
  6. When you're done serve straight away, or wrap in foil to keep warm.
Did you make this recipe?
@aglugofoil #aglugofoil

5 comments

  1. I've never made Naan, but your's is so lovely and your recipe clear, I'm very tempted.

    ReplyDelete
  2. Gorgeous and inviting photo Jan - I love a peshwari but have only tried making Naans once which ended up dry and biscuity. I think I might just have to take a deep breath and try your recipe....

    ReplyDelete
  3. Fab photo! I love making Naan breads, so much tastier than shop ought ones. Will give these a go.

    ReplyDelete
  4. Mmmmmmm! Now I have to make a curry so we can try this :)

    ReplyDelete
  5. One of my favourite, along with a garlic naan, though I've never tried them myself. Looks like a good recipe x

    ReplyDelete

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Cheers
Jan