Easiest Way to Make Perfect Peshwari Naan

Peshwari Naan. Millions of titles, new & used. The sweet Peshwari filling in this naan is a mixture of sultanas, pistachios, desiccated coconut, sesame seeds, mango pulp and melted butter, with a little dash of cream. This makes these Peshwari naans perfect as a subtly sweet snack, with their nutty and fruity undertones.

Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid. Peshwari Naan is a rich Mughlai recipe that you can prepare for your family and friends on special occasions like anniversary, pot luck, and picnic. You can cook Peshwari Naan using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Peshwari Naan

1. You need 200 g of plain flour.
2. You need 1 tsp of dried active yeast.
3. Prepare 1/2 tsp of baking powder.
4. Prepare 1/2 tsp of salt.
5. It's 2 tbsp of granulated sugar.
6. It's 1 tbsp of vegetable oil.
7. You need 2 tbsp of plain yogurt.
8. Prepare 2 tbsp of milk.
9. It's 2 tbsp of desiccated coconut.
10. Prepare 200 g of almond flakes.
11. You need 3 tbsp of single cream.
12. Prepare 2 tbsp of brown sugar.
13. It's 1 tbsp of unsalted butter.

This is a stuffed naan recipe and the filling is made of dry fruits like grated coconut, pistachios and raisins. Disclaimer here and now: Peshwari naan is often eaten alongside curries too in the British Indian takeout scene. I can understand why - the mild sweetness of the naans would counterbalance the heat of any hot curry for someone who may not be so used to spice. For some, it's just a preference!

Peshwari Naan instructions

1. To make the naan dough, mix the yeast, 1tsp sugar and 1tbsp warm water in a bowl. Leave for 5mins in a warm place until frothy and the yeast has activated.
2. In a separate bowl, mix the flour, salt and baking powder. Once the yeast is frothy, add it to this flour bowl with 1tbsp vegetable oil, the yogurt and milk.
3. Knead the dough with slightly wet hands, folding as you go until it is soft and pliable.
4. Place the dough in a large mixing bowl and cover with clingfilm. Leave in a warm place to rise for 1hr.
5. To make the filling, blend together the almond flakes, desiccated coconut, cream, granulated sugar and the the brown sugar until they form a thick paste. Knead this peshawari paste into a pliable dough. Depending on the mixer, it may be easier to blend the almond flakes on their own first.
6. Once the naan dough has risen, divide it into four balls and place onto a lightly floured surface.
7. Take a tennis ball sized amount of naan dough and make a shallow hole in it with your thumb. Place the peshwari paste into it and then fold the naan dough around the peshwari paste. Roll this out into a flat, teardrop shaped disc.
8. Heat a frying pan over a high heat without any oil. Once hot, pat naans between your hands to rid excess flour and then place the naan discs on the pan and dry fry for 2mins until bubbles begin to form on the top. Turn the naans over to colour the tops for 45secs then turn them back over to cook completely.
9. Remove the naans from the pan, brush with hot melted butter and serve immediately.

Peshawari naan is a close cousin of Kashmiri naan. The specialty of this flatbread is that it is sweet in taste due to the use of sultanas (raisins) and coconut. Traditionally, this naan has a lot of nuts, and dry fruits stuffing along with coconut that gives a sweet flavor to the naan. I have used sultanas, coconut and almonds for the stuffing. Peshwari Naan (or Peshawari naan) is a yeast-leavened bread, filled with desiccated coconut, sultanas (or raisins), and almonds.