Homemade Peshwari Naan: Soft, Sweet, and Fragrant Indian Flatbread

The Unique Charm of Peshwari Naan

Peshwari Naan is one of the most beloved variations of Indian naan bread, known for its soft, pillowy texture and sweet, nutty filling. Unlike plain naan, which is often savory and served simply as a side, Peshwari naan is stuffed with a mixture of ground nuts, desiccated coconut, raisins, and sometimes sugar or cream, creating an irresistible balance of sweet and savory. The flavors are perfectly complementary to rich, spicy curries, offering a gentle sweetness that cuts through bold spices and heats.

Making Peshwari naan at home is a rewarding process that elevates any curry night. Freshly made naan is worlds apart from the shop-bought versions—it’s softer, more fragrant, and the sweetness of the filling is perfectly fresh and vibrant. The dough is similar to traditional naan, using yogurt to keep it tender and slightly chewy, and can be cooked in a hot oven, on a skillet, or even under the grill to achieve those signature blistered spots.

This homemade version is approachable, customizable, and far more flavorful than many restaurant or store-bought alternatives. Whether you’re an experienced baker or new to bread-making, this step-by-step recipe will guide you through creating the perfect soft, sweet Peshwari naan from scratch.


Selecting the Right Ingredients for Perfect Peshwari Naan

For the Dough:

  • Plain Flour (All-Purpose Flour): Produces soft, chewy naan.
  • Yogurt: Essential for tenderizing the dough and adding light tang.
  • Dry Yeast or Baking Powder: Yeast gives a better rise, but baking powder can be used for a quicker version.
  • Milk or Water: Warm liquid helps activate the yeast and makes the dough supple.

For the Filling:

  • Ground Almonds: Classic choice for a nutty, rich filling.
  • Desiccated Coconut: Adds sweetness and texture.
  • Raisins or Sultanas: Provide bursts of natural sweetness.
  • Sugar: Enhances the filling’s sweetness.
  • Optional Cream: Helps bind the filling for easy spreading.
  • Optional Butter or Ghee: Brushed on top for flavor and softness.

Recommended Equipment for Homemade Naan

  • Large Mixing Bowl: For preparing and rising the dough.
  • Rolling Pin: To roll out naan evenly.
  • Cast Iron Skillet or Heavy Frying Pan: For cooking naan at high heat.
  • Pastry Brush: For brushing melted butter or ghee.
  • Clean Towel: For covering naan to keep warm and soft after cooking.

Common Mistakes and How to Avoid Them

1. Dough Too Tight

If the dough is too dry, it won’t stretch easily or produce soft naan. The dough should be soft, slightly sticky, and well-kneaded.

2. Overfilling or Uneven Filling

Too much filling can break the dough, causing it to leak during cooking. Spread evenly and seal the edges well.

3. Cooking at Low Heat

A very hot pan is essential to create the characteristic blisters and golden spots. Low heat results in pale, tough naan.

4. Skipping the Resting Time

Allowing the dough to rest is crucial for gluten development and helps make the naan soft and easy to roll.


Ingredient Swaps and Dietary Adjustments

  • Dairy-Free: Use plant-based yogurt and dairy-free milk. Brush with oil instead of butter.
  • Nut-Free: Replace ground almonds with extra desiccated coconut or use ground sunflower seeds.
  • Vegan: Replace yogurt with coconut yogurt, use non-dairy milk, and brush with oil or vegan butter.

Prep-Ahead and Time-Saving Tips

  • Make Dough in Advance: Store in the refrigerator for up to 24 hours after the first rise.
  • Prepare Filling Ahead: Mix and refrigerate the filling for up to 3 days.
  • Freeze Cooked Naan: Reheat in a hot skillet or oven for fresh-baked texture.

Flavor Boosters and Pairing Ideas

  • Add Cardamom: Ground cardamom in the filling adds warm, floral notes.
  • Brush with Honey Butter: A touch of sweetness and shine when served.
  • Sprinkle Almond Flakes: On top for extra crunch and presentation.

Pair With:

  • Creamy curries like chicken korma, paneer butter masala, or dal makhani.
  • Spicy lamb dishes or vindaloo.
  • Cooling sides like cucumber raita or mango chutney.

Homemade Peshwari Naan Recipe

Ingredients

For the Dough

  • 250 g (2 cups) plain flour, plus extra for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon instant dry yeast
  • 2 tablespoons plain yogurt
  • 2 tablespoons oil (vegetable or melted butter)
  • 120 ml (1/2 cup) warm milk or water

For the Filling

  • 4 tablespoons ground almonds
  • 4 tablespoons desiccated coconut
  • 2 tablespoons raisins or sultanas, finely chopped
  • 1–2 tablespoons sugar (adjust to taste)
  • 1 tablespoon cream or milk (just enough to bind)

For Finishing

  • Melted butter or ghee, for brushing

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, mix flour, sugar, salt, and yeast.
  2. Add yogurt, oil, and warm milk or water. Mix until a shaggy dough forms.
  3. Knead for 8–10 minutes until smooth and soft.
  4. Cover the bowl with a damp cloth and let rise in a warm place for 1–1.5 hours until doubled in size.

Step 2: Make the Filling

  1. In a small bowl, mix ground almonds, desiccated coconut, chopped raisins, and sugar.
  2. Stir in cream or milk until the mixture holds together but is not overly wet. Set aside.

Step 3: Divide and Shape

  1. Once risen, punch down the dough and divide it into 4 equal portions.
  2. Roll each piece into a ball.
  3. Flatten one ball into a disc and place about 1–2 tablespoons of filling in the center.
  4. Gather the edges to seal the filling inside and pinch tightly.
  5. Gently flatten and roll out into a teardrop or oval shape about 1/4 inch thick.

Step 4: Cook the Naan

  1. Heat a dry cast iron skillet or heavy frying pan over high heat until very hot.
  2. Cook naan one at a time for 1–2 minutes until bubbles form and the underside is golden.
  3. Flip and cook the other side for another 1–2 minutes.
  4. Optional: Cook briefly over an open flame to create characteristic charred spots.

Step 5: Brush and Serve

  1. Immediately brush hot naan with melted butter or ghee.
  2. Keep warm wrapped in a clean towel while you cook the remaining naan.

Storage and Reheating

  • Room Temperature: Store cooked naan in an airtight container for up to 2 days.
  • Freezing: Freeze in a sealed bag for up to 1 month. Reheat in a hot skillet or oven.
  • Reheating: Heat on a dry pan or in the oven at 180°C (350°F) for 5 minutes until warmed through.

Troubleshooting Tips

  • Dough Not Rising? Check yeast freshness and ensure the liquid was warm, not hot.
  • Naan Tearing During Rolling? Dough may be too dry—add a little more water next time.
  • Filling Leaking? Seal tightly and avoid overfilling.

Variations: Peshwari Naan vs. Other Naan Types

  • Plain Naan: Soft, fluffy, with no filling.
  • Garlic Naan: Brushed with garlic butter, typically served with savory curries.
  • Keema Naan: Stuffed with spiced minced meat.
  • Peshwari Naan: Sweet, nutty, and slightly coconutty—perfect with rich or spicy curries.

Each naan variety serves a unique role in complementing different dishes.


Serving Suggestions

  • With Curries: Chicken korma, butter chicken, lamb bhuna, or vegetable saag.
  • With Sides: Mango chutney, cucumber raita, or mint sauce.
  • As a Sweet Treat: Brush with honey butter and serve as a light dessert.

For drinks, pair Peshwari naan with lassi, chai, or a crisp lager to balance the sweetness and richness of the bread.

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