How to make Peshwari Naan Bread
Soft pillowy naan bread with a sweet coconut and almond filling.
Eat and enjoy with your favourite curry. 😋
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How to make Peshwari naan
- Start making the dough with the yeast, water, bread flour, sugar and salt.
- Baking powder is added as an extra raising agent for fluffy naan breads.
- Yogurt is added to naan bread dough which makes it slightly chewy.
- When the dough is made it’s left covered in a warm place to rise for about 60-90 minutes.
- Then make the filling, a mixture of ground almonds, desiccated coconut, brown sugar and yogurt.
- Next, split the dough into 4 equally sized pieces and roll each into an oval shape. Divide the filling keeping a little bit back for pressing into the naan before cooking. Spread onto half of each dough piece.
- Then, fold the dough over, roll it, and shape it into oval shapes.
- Fry the naan bread (one at a time) in a hot pan, brushing with melted butter.
Can I make naan bread ahead?
Fresh naan always tastes the best, but they will still taste good when made ahead.
Make all the naans without brushing with melted butter. As soon as you’ve made one cover each of them with foil, this will keep them soft.
Cool the naan breads and store them in a sealed container. Use them the next day, I wouldn’t keep them any longer than that as the dampness could turn them mouldy. 😨
What to eat with naan bread
Essential for dipping and mopping curry, just tear a piece off and dip it in, use it to wipe the plate to be sure not to waste any of your delicious curry sauce. 😋
To freeze
You can freeze them in a sealed freezer bag. Put a sheet of greaseproof paper between each naan to stop them from sticking together when freezing.
To defrost
Remove the naans from the freezer, and keep them in the freezer bag until completely defrosted.
To reheat
Pre-heat your oven to 180°C/350°F
Put the naan bread on a baking tray and sprinkle a little water on each naan, just a little bit or they’ll be soggy.
Cover with foil, and put them into the oven on the middle shelf for about 8-10 minutes, until piping hot, brush with melted butter and serve.
Peshwari filling ingredients
- 40g ground almonds
- 120g sultanas - roughly chopped
- 25g (6 tablespoons) of unsweetened desiccated coconut
- 2 tablespoons soft light brown sugar
- 28g (2 tablespoons) unsalted butter - melted
- ¼ teaspoon of ground cinnamon
Let's cook!
These are just brief instructions as the full recipe and method are in the printable recipe card below. 😉
Put dried active baking yeast and sugar in a small bowl and mix in the warm water. Leave to dissolve for 10 minutes; it won't froth as we're using fast-action dried yeast.
Make the dough by mixing the dough ingredients well to bring it together to form a ball of slightly sticky dough.
Lightly flour your worktop and knead the dough for 10 minutes. Or, better still use a food processor with the dough-hook until you have a smooth dough.
Shape the dough into a ball and put it into a large oiled bowl. Cover it with clingfilm or a clean damp cloth. Leave it to prove for 60-90 minutes in a warm place until it has doubled in size.
Meanwhile, you can mix all of the Peshwari filling ingredients and set aside.
Once it has risen, divide the dough into 4 portions and roll each to form a ball. Now flatten each ball and shape it into an oval.
Add equal amounts of the filling on the top half of each naan - keep a bit of the filling back to press into each naan before cooking.
Bring the bottom half up and over to cover the filling and roll each ball into an oval shape, approximately 15cm (6 inches) long and about 10cm (4 inches) wide.
Don't fuss too much about the shape as long you can fit one into your frying pan.
Press the remaining filling into the top of each naan and brush the tops with some melted butter.
Heat a large non-stick or seasoned cast iron frying pan over high heat. When the pan is hot, brush the side with the filling pressed into it, with a little melted butter.
You can cook one or two at a time depending on the size of your frying pan. Put a naan butter side down into the pan and cook for 2 minutes until it starts to puff up.
Turn the naan over, brush with butter and cook for 1½ minutes or until browned on both sides.
Once cooked, remove from the frying pan cover with kitchen foil and put them on a tray into your preheated oven to keep warm while you make you cook the remaining naans.
While warm, top with a sprinkling of coriander and enjoy with your favorite curry!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Peshwari Naan Recipe
Ingredients
- 1¼ teaspoons fast-action dried yeast
- 2 tablespoons warm water
- 1 teaspoon caster sugar
- 240g strong bread flour - plus extra for kneading and rolling
- 1 teaspoon baking powder
- ½ tsp salt
- 90ml full-fat milk
- 120g Greek yoghurt - I use Fage, TOTAL 5% fat
- 3 tablespoons (43g) of unsalted butter - melted
- To finish
- 56g (4 tablespoons) of unsalted butter - melted
- Optional to serve: a few fresh coriander leaves - finely chopped
Instructions
- 40g ground almonds
- 120g sultanas - roughly chopped
- 25g (6 tablespoons) of unsweetened desiccated coconut
- 2 tablespoons soft light brown sugar
- 28g (2 tablespoons) unsalted butter - melted
- ¼ teaspoon of ground cinnamon
- Put the yeast and sugar in a small bowl and mix in the warm water. Leave to dissolve for 10 minutes; it won't froth as you use fast-action dried yeast.
- Put the flour, butter, baking powder, and salt into a large mixing bowl.
- Add the milk and yogurt along with the sugar and yeast mixture you made (step 1)
- Mix well to bring it together to form a ball of slightly sticky dough. Clean the mixing bowl and set aside. Add a tiny bit more milk if yours is too dry.
- Lightly flour your worktop and knead the dough for 10 minutes. Or, better still use a food processor with the dough-hook until you have a smooth dough.
- Shape the dough into a ball and put it into a large, lightly oiled bowl. Roll the dough ball in the oil then cover it with clingfilm or a clean damp cloth. Leave it to prove for 60-90 minutes in a warm place until it has doubled in size. While waiting, you can make the filling.
- Once it has risen, divide the dough into 4 portions and roll each to form a ball. Now flatten each ball and shape it into an oval.
- Add equal amounts of the filling on the top half of each naan - keep a bit of the filling back to press into each naan before cooking.
- Bring the bottom half up and over to cover the filling and roll each ball into an oval shape, approximately 15cm (6 inches) long and about 10cm (4 inches) wide. Don't fuss too much about the shape as long you can fit one into your frying pan.
- Press the remaining filling into the top of each naan and brush the tops with some melted butter.
- In a bowl, mix all of the filling ingredients to combine.
- Preheat the oven to its lowest setting (to keep the naan bread warm).
- Heat a large non-stick or seasoned cast iron frying pan over high heat. Once the pan is hot (brush the side with the filling pressed into it) with a little melted butter.
- You can cook one or two at a time depending on the size of your frying pan. Put a naan topping and butter side down into the pan and cook for 2 minutes until it starts to puff up.
- Turn the naan over, brush with butter and cook for 1½ minutes or until browned on both sides. Keep a check as you don't want them to burn.
- Once cooked, remove from the frying pan cover with kitchen foil and put them on a tray into your preheated oven to keep warm while you make you cook the remaining naans.
- While warm, top with a sprinkling of coriander and enjoy with your favourite curry!
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