Hungry Healthy Happy

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Meal Plans
  • Recipes To Your Inbox
  • Shop
search icon
Homepage link
  • About Us
  • Recipe Index
  • Meal Plans
  • Recipes To Your Inbox
  • Shop
×
Hungry Healthy Happy » Recipes » Bread

Peshwari Naan

Feb 21, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 7 Comments

99 shares
  • 3
Diet: Low Fat / Vegetarian
Jump to Recipe
A board of Peshwari naan breads with a text title overlay.

You can't beat a naan bread with a homemade curry to mop up all that delicious sauce, and our Homemade Peshwari Naan is the perfect curry side. This naan bread recipe is filled with coconut, nuts and raisins and goes so well with a creamy curry. Soft and fluffy pillow like bread that cooks in under 5 minutes.

Five Peshwari naan breads on a wooden serving board.

Whilst making your own Peshwari naan bread might seem complicated, it really isn't. It is made with a lot of ingredients that you already have in your kitchen, and there is nothing more satisfying than homemade bread.

The sweet filling really helps to balance out a spicy curry, and this side dish will make curry night that little bit more special.

For more naan bread recipes, try our Yeast Free Naan or for something a little spicier, try our Chilli Naan Bread.

Jump to:
  • What is Peshwari Naan?
  • Why You Will Love It
  • Ingredients and Substitutions
  • Step by Step
  • Is It Easy?
  • How to Cook Naan at Home
  • Peshwari Naan Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Curry Side Dishes
  • Recipe
  • Feedback

What is Peshwari Naan?

Peshwari naan is a yeast-leavened bread, that is filled with desiccated coconut, fruit and almonds. Traditionally it is made with sultanas, but we have used raisins instead. Dried cranberries are also a good option.

Crushed pistachios or hazelnuts would work well instead of almonds. It originates from the city of Peshawar in Pakistan.

Why You Will Love It

  • Great accompaniment to a curry
  • Uses ingredients you probably already have in your kitchen
  • They freeze well
  • Cooked in under 5 minutes
  • Can be prepared in advance

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Bread flour
  • Salt - Adding salt to the dough mixture tightens the gluten strands that form, therefore making the bread stronger.
  • Yeast - We used a 7g packet of "Time Saver" yeast. Also known as Instant or Fast Action yeast, this can help your dough proof in half the time.
  • Yogurt - We used natural yogurt for this naan recipe.
  • Warm water - Make sure the water is warm (45°C/115°F max). If it is too hot, it will render the yeast unusable.
  • Raisins - Traditionally, a Peshwari naan recipe will contain sultanas, which are sweeter than raisins. It is purely personal preference.
  • Desiccated coconut
  • Flaked almonds
  • Butter - Melted, to brush over the cooked naans. You can also use ghee.

More ingredient substitutions and variations can be found in the recipe card.

Step by Step

One: In a large bowl, mix the flour, salt and yeast.

Two shot collage of a bowl of flour, yeast and salt, before and after mixing.

Two: Stir in the yogurt and water. Mix firstly with a fork and then with your hands to form a soft dough.

Two shot collage of flour, yogurt and water in a bowl, first unmixed then formed into a ball of dough.

Three: Put on a lightly floured surface and knead for 4-5 minutes until smooth and stretchy.

Two shot collage of a ball of dough on a floured work surface, before and after kneeding.

Four: Place the ball of dough into a lightly oiled bowl and cover with a towel. Put in a warm place and leave for at least 90 minutes (if using fast action yeast) or 3 hours if using normal yeast. The dough needs to have doubled in size.

Two shot collage of a ball of dough in a metal bowl. First shot unproofed, second shot proofed.

Five: While the dough is proofing, put the raisins, coconut and almonds in a food processor and blend into a paste. It might be quite crumbly, but that will be okay.

A food processor containing a raisin, coconut and almond mixture.

Six: When the dough has doubled, carefully remove from the bowl and cut into 6 pieces. Lightly flour a surface and roll each piece of dough into a circle about 15cm/6in diameter.

Four shot collage of a proofed dough on a surface, then cut into six pieces, then one piece rolled into a ball, then rolled out flat.

Seven: Divide the almond mixture into 6 and place a piece into the centre of each circle of dough. Pull the sides of the dough up to encase the mixture and form into a ball again making sure the dough is sealed so no filling is visible.

Two shot collage of a circle of dough with almond paste on it, then rolled into a ball again.

Eight: Keeping the dough on the floured surface, roll the filled dough ball out into either a circle or (traditionally) a tear-drop shape. Each naan should be about 20cm/8in in diameter.

A circle of dough rolled out on a work top showing the almond and raisin filling in the dough.

Nine: Heat a frying pan over a very hot heat. Don't add any oil to the pan - keep it dry. Dry fry each naan for around 2 minutes each side until they puff up and get a nice char.

The rolled out dough in a frying pan.

Ten: Brush with melted butter (or ghee) and sprinkle with raisins, almonds and chopped coriander (cilantro).

A cooked naan bread brushed with melted butter.

Is It Easy?

This Peshwari naan recipe is so simple and it makes a great side dish to a delicious curry. These delicious flatbreads are traditionally stuffed with a fruit and nut mixture then baked in an Indian clay oven called a tandoor, but ours are done in a frying pan and take just 2 minutes. The sweet flavour balances out a spicy curry perfectly.

How to Cook Naan at Home

You might think that cooking your own naan at home is difficult, but it really isn't. The best thing is that you don't need any special equipment or fancy ingredients to make it.

Whilst traditionally a Peshwari naan would be cooked on the walls of a clay oven called a tandoor, most people don't have one of those in their own home. Cooking it in a tandoor means it cooks at a very high heat, which is what gives it those bubbles and char. However, you can recreate that with a very hot dry frying pan.

Cooking it at a very very high heat in a pan is what keeps is soft and fluffy, and makes it puff up. If you cook it too slowly, at a lower heat, then you will have a hard and crunchy naan and that's not what you are going for.

Naan breads on top of each other topped with raisins, flaked almonds and chopped coriander leaves.

Peshwari Naan Serving Suggestions

This is the perfect side dish to any curry you have made. This Peshwari naan goes perfectly with a curry, especially to mop up all the sauce at the end so that none of it is wasted. Because this naan originates from Pakistan, it would ideally be served with a Pakistani dish.

However, we have eaten it with many different curries (some not at all traditional) and it's always delicious. Here are some of our favourite curries to serve this homemade naan bread with:

  • Easy Salmon Curry
  • Slow Cooker Lamb Rogan Josh
  • Tomato and Garlic Chicken Curry
  • 10 Minute Chickpea and Spinach Curry
  • Lamb Korma
  • Slow Cooker Vegetable Curry
  • Easy Slow Cooker Chicken Curry
  • Chicken Korma
  • Halloumi Curry
  • Chicken Rendang
  • Easy Lentil Curry

Extra Tips

  • You need to make sure your pan is VERY hot to cook a Peshwari naan. They are usually cooked on in a tandoor, which is very hot, so you need to replicate that heat.
  • Cooking it at a high heat means that it cooks quickly. If it is cooked too slowly, it can go crunchy and hard, which isn't the texture we are going for.
  • It needs to be cooked in a dry pan without oil, this is so it bakes rather than fries.
  • We made ours by hand, however you can use a stand mixer to make this recipe much easier.
  • We always recommend using scales to make this recipe, rather than cups. This is because depending on the cups, and how you fill them, the amount of flavour can differ quite a lot. Weighing the flour ensures you have the exact right amount you need.
  • If you are using cups to measure this, then be aware that not all cups are created even. Add the flour a little at a time and if the mixture looks the right consistency, then don't add any more. If it is still too wet, then add a little more flour at a time.
Naan breads next to a plate of curry, rice and another bread.

Frequently Asked Questions

Does Peshwari naan need to be cooked in a tandoor?

Traditionally yes, and for the best flavour that is how it would be cooked as the high heat gives it that lovely texture and the chars and bubbles. However, you can still recreate it by cooking it in the oven or in a pan and it will still taste delicious. Just make sure to cook it at a very high heat.

Is a Peshwari naan healthy?

As with anything, as long as it is part of a healthy and balanced diet, then there is nothing wrong with enjoying a Peshwari naan with your curry.

How to store Peshwari naan.

Wait for the bread to cool completely and then store in a airtight plastic bag at room temperature for up to 3 days. These naan breads can be frozen in an airtight freezer bag for up to 2 months.

Can you make Peshwari naan in advance?

Yes, you can make the dough 24 hours in advance and the filling can be made up to 2 days in advance. If you have any extra dough leftover, you can freeze it for up to 6 months.

Can you reheat Peshwari naan?

Yes, you can reheat a homemade naan bread. Store cooled naan in an airtight plastic bag at room temperature for up to 3 days. You can also freeze naan bread in an airtight plastic bag for up to 2 months. Defrost the naan in the airtight plastic bag at room temperature and reheat in a dry pan on the hob or wrap in foil and reheat in the oven at 180°C/350°F/Gas 4 for 10 to 12 minutes.

More Curry Side Dishes

  • A blue bowl with grated carrot in it.
    Carrot and Coriander Side Salad
  • Cucumber Raita in a pink bowl with two mint leaves on top.
    Cucumber Raita
  • Cucumber Tomato Salad in a dish next to a mint leaves.
    Cucumber Tomato Salad
  • A blue bowl full of turmeric rice topped with chopped herbs.
    Easy Turmeric Rice

If you’ve tried this Peshwari naan recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A Peshwari naan bread topped with raisins, almonds and coriander leaf.

Peshwari Naan

By: Dannii Martin
Homemade Peshwari Naan is the perfect curry side. This naan bread recipe is soft and fluffy pillow like bread that cooks in under 5 minutes.
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant.
Vegetarian
4.91 from 11 votes
Pin Print Save recipe Saved!
Course: Bread, Side Dish
Cuisine: Pakistani
Prep: 10 minutes mins
Cook: 24 minutes mins
Total: 34 minutes mins
Servings: 6 people
Calories: 276kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of two ears of wheat.
Gluten
An illustration of four different nuts.
Nuts

Ingredients

  • 350 g (1 cups) Strong white bread flour
  • 1 teaspoon (1 teaspoon) Sea salt
  • 7 g (1.75 tablespoon) Fast action yeast
  • 150 ml (0.66 cups) Natural yogurt
  • 160 ml (0.66 cups) Hot water
  • 30 g (0.25 cups) Raisins
  • 30 g (0.33 cups) Desiccated coconut
  • 30 g (0.25 cups) Flaked almonds
  • Butter - melted; optional

Instructions

  • In a large bowl, mix 350 g Strong white bread flour, 1 teaspoon Sea salt and 7 g Fast action yeast.
  • Stir in 150 ml Natural yogurt and 160 ml Hot water. Mix firstly with a fork and then with your hands to form a soft dough.
  • Put on a lightly floured surface and knead for 4-5 minutes until smooth and stretchy.
  • Place the ball of dough into a lightly oiled bowl and cover with a towel. Put in a warm place and leave for at least 90 minutes (if using fast action yeast) or 3 hours if using normal yeast.
  • While the dough is proofing, put 30 g Raisins, 30 g Desiccated coconut and 30 g Flaked almonds into a food processor and blend into a paste. It might be quite crumbly, but that will be okay.
  • When the dough has doubled, carefully remove from the bowl and cut into 6 pieces. Lightly flour a surface and roll each piece of dough into a circle about 15cm/6in diameter.
  • Divide the almond mixture into 6 and spread a piece into the centre of each circle of dough. Pull the sides of the dough up to encase the mixture and form into a ball again making sure the dough is sealed so no filling is visible.
  • Keeping the dough on the floured surface, roll the filled dough ball out into either a circle or (traditionally) a tear-drop shape. Each naan should be about 20cm/8in in diameter.
  • Heat a frying pan over a very hot heat. Don't add any oil to the pan - keep it dry. Dry fry each naan for around 2 minutes each side until they puff up and get a nice char.
  • Brush with melted Butter and sprinkle with raisins, almonds and chopped coriander (cilantro).
    Butter

Recipe Tips

  • You need to make sure your pan is VERY hot to cook a peshwari naan. They are usually cooked on in a tandoor, which is very hot, so you need to replicate that heat.
  • Cooking it at a high heat means that it cooks quickly. If it is cooked too slowly, it can go crunchy and hard, which isn't the texture we are going for.
  • It needs to be cooked in a dry pan without oil, this is so it bakes rather than fries.
  • We made ours by hand, however you can use a stand mixer to make this recipe much easier.
  • We always recommend using scales to make this recipe, rather than cups. This is because depending on the cups, and how you fill them, the amount of flavour can differ quite a lot. Weighing the flour ensures you have the exact right amount you need. 
  • If you are using cups to measure this, then be aware that not all cups are created even. Add the flour a little at a time and if the mixture looks the right consistency, then don't add any more. If it is still too wet, then add a little more flour at a time.

Nutritional Information

Serving: 1naan bread | Calories: 276kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 411mg | Potassium: 212mg | Fiber: 3g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

You'll love these too...

  • Six soft bread rolls on a wire rack.
    Soft Bread Rolls
  • A pizza made with a Greek yogurt pizza dough base.
    2 Ingredient Greek Yogurt Pizza Dough
  • A sesame seed topped cottage cheese bagel on a wooden surface.
    Cottage Cheese Bagels (Protein Bagel)
  • Air fryer croutons on a round grey plate.
    Air Fryer Croutons

Comments

  1. Helen says

    July 13, 2021 at 11:37 am

    5 stars
    I LOVE peshwari naan but have never tried making it myself... until now! So yummy. Any leftovers are great for breakfast next day, too :-)

    Reply
  2. Rosemary says

    July 13, 2021 at 11:00 am

    We are huge naan fans and I can't wait to try this recipe. We usually enjoy them savory, so this version with almonds, coconut and raisins is new. Your pictures are amazing and I'm totally intrigued. Can't wait to put a sweet spin on our traditional naans. Thanks for the introduction to Peshwari naan.

    Reply
  3. Jacqueline Meldrum says

    July 13, 2021 at 10:00 am

    5 stars
    These are my son's favourite but I've not tried making them yet. Thanks for the recipe

    Reply
  4. Anaiah says

    June 07, 2021 at 1:23 pm

    5 stars
    This naan recipe was so delicious and much easier to make than I thought. Your recipe steps and photos were all very helpful. Thanks for sharing!

    Reply
  5. Katherine says

    June 07, 2021 at 12:24 pm

    5 stars
    I love Peshwari naan! These look just perfect. Yum!

    Reply
  6. Amanda Wren-Grimwood says

    June 07, 2021 at 10:04 am

    5 stars
    I've never made a peshwari naan before but this looks easy to make and perfect with my next curry.

    Reply
  7. Seema Sriram says

    June 07, 2021 at 8:32 am

    5 stars
    The recipe is explained in such a beautiful step by step manner that any new person to making naans can get this perfect the first time. Love the tips and expert advice that runs through the post to get the perfect ones.

    Reply
4.91 from 11 votes (5 ratings without comment)

Made this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dannii with a sunset behind her.

Welcome

My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

About me...

Salad Recipes

  • Roasted Vegetable Winter Salad in a white dish surrounded by crumbled feta.
    Roasted Vegetable Winter Salad
  • A plate of kale, watermelon and feta salad surrounded by watermelon slices.
    Kale, Watermelon and Feta Salad
  • A large bowl of chickpea tuna salad with a serving spoon in it.
    Chickpea Tuna Salad
  • Chopped Blue Cheese Salad in a large white bowl.
    Chopped Blue Cheese Salad
  • A bowl of watercress salad with a wooden fork and spoon in it.
    Watercress Salad
  • Little Gem Salad in a round white bowl.
    Little Gem Salad

Recipe Books

The Hungry Healthy Happy book cover.
The healthy slow cooker book cover.
the front cover of The Picky Plate eBook.

Popular Recipes

  • Leftover chicken pasta on a black plate.
    Leftover Chicken Pasta
  • Mediterranean Rice Salad in a large round serving dish.
    Mediterranean Rice Salad
  • Fourteen healthy flapjacks on a sheet of parchment paper.
    Healthy Flapjacks
  • A tortilla chip being dipped into some nacho cheese sauce.
    2 Minute Nacho Cheese Sauce
  • Sticky Ginger Beef in a bowl with rice and broccoli.
    10 Minute Sticky Ginger Beef Mince
  • Baked Egg Tortilla in a round baking dish.
    Baked Egg Tortilla (Tortilla Quiche)

Footer

Help & Information

  • Contact
  • Privacy Policy
  • Accessibility Policy
  • Advertising
  • Blog

About us

  • About us
  • Newsletter Sign Up!
  • Press enquiries
  • FAQ

Follow us


Featured in

A selection of publications that Hungry Healthy Happy has been featured in

As an Amazon Associate we earn certain commissions from qualifying purchases. By using our site, you agree that we can collect and use your data. Our privacy statement has more details.

Copyright © 2011-2024 Hungry Healthy Happy • All Rights Reserved

  • 3

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.