Recipe: Peshwari Naan (Indian)

We love all types of naan, but our favorite is the peshwari naan. Peshwari naan is a traditional Indian flatbread filled with a tasty combination of sultanas/raisins, nuts (typically almonds) and coconut. It is slightly sweet and fruity, which is why we like them - they're lovely eaten with a savoury, spicy Indian curry. :)

The recipe I am using for the peshwari naan is similar to the basic naan, with a few additional steps for the filling. You can use a food processor to make the filling or simply mix ground almonds, dessicated coconut and roughly chopped raisins using your hands. I chose the easier (latter) method of course :)

Indian feast

Baby C and Hubby rolled out the dough, stuffed it with filling, and then placed it under a hot grill for about 2 minutes, you'll know it's ready when nice dark brown spots appear on the naan. Another fantastic, easy and quick naan recipe which everyone can attempt at home :)

Love it! Soft and fluffy homemade naan

Peshwari Naan (Indian)
Recipe by Baby Sumo, adapted from BBC Food and here
Preparation time: 25 minutes
Cooking time: 1-2 minutes
Makes 5

Ingredients
250g plain flour, plus extra for dusting
2 tsp caster sugar
1/2 tsp salt
1/2 tsp baking powder
110 - 130ml milk
2 tbsp vegetable oil
30g flaked almonds (optional)
1 tbsp butter, melted, for brushing

For the filling
50g ground almonds
20g dessicated coconut
35g raisins, roughly chopped
1 tsp caster sugar



1. Sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk (start with 110ml) and oil.

2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky or more milk to help it come together.

3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.

4. For the filling, place the ingredients in a small bowl and mix well until you get a coarse powder. Divide into five equal portions.

5. Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat.

6. Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.

Rolling out the dough

Fill half of the dough with filling, fold it over, pinch the edges and roll it out to a teardrop shape.

7. Gently roll out each naan into a teardrop or oval shape. Sprinkle over the flaked almonds.

8. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. Brush with the melted butter and serve hot.

I am submitting this post to Asian Food Fest- Indian Subcontinent hosted by Chef and Sommelier. I'm also linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House.


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