STORAGE:
Peshwari Naan is best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.
For longer storage, freeze Peshwari Naans. Wrap each flatbread individually in cling film or aluminium foil, and place them in an airtight container to protect them fom frezer burn. Store in the in the frezer for up to 3 months.
To reheat, thaw the naan breads fully first, then arrange them on a baking tray in a single layer, and cover the tray with foil. Place them in an oven, preheated to 180C for 8-10 minutes, or until hot throughout.
Peshwari Naan Recipe
If you've ever delighted in the sweet, nutty flavors of Peshwari Naan at your favourite restaurant and wished you could recreate it at home, you're in for a treat. This homemade Peshwari Naan recipe is not only simple to make but brings a piece of the rich culinary heritage of the Indian subcontinent right into your kitchen. Perfect for a special occasion or to have a full Indian Feaway feast for a weekend meal, this recipe will guide you through creating indulgent Peshwari Naans that are sure to impress.
Equipment
- Large Frying Pan or Cast Iron Skillet
Ingredients
- 7 g fast-action yeast
- 120 ml luke warm water
- 330 g plain white flour plus extra for dusting
- 1 teaspoon caster sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 150 ml Greek yogurt
- 30 g unsalted butter melted and slightly cooled down
Peshwari Naan Filling:
- 100 g ground almonds almond flour
- 3 tablespoon desiccated coconut
- 50 g sultanas or raisins roughly chopped
- 40 g light brown sugar
- 50 g unsalted butter melted
For Brushing:
- 40 g unsalted butter melted
Instructions
Dough:
- Add the flour, yeast, sugar, baking powder and salt to a bowl of your stand mixer and mix to distribute the ingredients. Add the yogurt, melted and slightly cooled butter and water.
- In your stand mixer fitted with a dough hook attachment, mix the dough for about 12-15 minutes on medium-low speed, until soft an elastic.
- Scoop the dough into a lightly greased large bowl, cover it with cling film or a damp kitchen towel and leave in a warm place to proof for 1-1.5 hours, until the dough roughly doubles in volume.
Filling:
- Whilst the dough rises, make pershwari naan filling. In a large mixing bowl, combine almond flour (ground almonds), coconut, sultanas or raisins, sugar and melted butter and mix until you have a crumbly paste.
Assembly & Cooking:
- When the dough is ready, divide it into 6 even pieces on a generously floured kitchen surface.
- Roll each piece of dough into an oval, about 10x5cm (4x2 in).
- Scatter the almond and coconut filling on half of the oval (see photos above), avoiding about 1cm edge. fold the dough over, so you have a semi-circle and seal the edges well with your fingers. Repeat this process with all 6 pieces of dough.
- Stretch the dough a little to shape it into a teardrop shape and make the dough thinner.
- Heat a large non-stick frying pan or a cast iron skillet. over high heat. Once it is very hot, place one peshwari naan into the pan (no need for oil) and let it dry-fry for 3 minutes. It should puff up and form blisters.
- Flip it over and carry on coking for another 3 minutes.
- Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over a high heat. When very hot, place a naan bread in the dry pan and fry for approx. 3 minutes, until it puffs up. Repeat with the best of the naan breads.
- You may keep the naan bread warm in the oven preheated to a lowest setting.
- When all the flatbreads are cooked, brush them all genrously with melted butter and serve.
Notes
Nutrition
Calories: 488kcalCarbohydrates: 52gProtein: 12gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 473mgPotassium: 124mgFiber: 4gSugar: 10gVitamin A: 509IUVitamin C: 0.04mgCalcium: 118mgIron: 3mg
Tried this recipe?Let us know how it was!