Best Peshwari Naan Recipe Collection - Just Perfect with Curries

Freshly baked Peshwari naan, like other Indian flatbreads, are a traditional accompaniment to all kinds of curries. Note: 'Peshwari', is sometimes spelt 'Peshawari'.

The cavity inside the 'pocket' of the soft flatbreads is filled with various combinations of dried fruit, spices, coconut and sometimes herbs. The classic and definitive ingredient for these sweet naan is coconut. These delightful Indian flatbreads can be prepared in advance, then heated in to oven for about 10 minutes and served with curries and other Indian food.

Best Peshwari Naan Recipe Collection - Just Perfect with Curries
Best Peshwari Naan Recipe Collection - Just Perfect with Curries. Source: Public Domain

Below is a collection of the best Peshwari naan recipes with various fillings for you to try. There are five simple steps to making Peshwari naan:

  1. Prepare the filling by mixing together various combinations of mango pulp, single cream, caster sugar, desiccated coconut, coconut powder, sultanas, pistachios, almond powder, spices and sesame seeds into a dough-ball paste. Divide the dough into several equal size portions shaped into balls.
  2. Prepare the dough by first mixing together the dry ingredients: bread flour, almond flour, baking powder and salt. Then, the sugar, oil, egg and milk are mixed together and form a dough. This is kneaded on a floured surface until it is smooth, silky and pliable. The dough is shaped into a ball and placed into a container with a lid. It is then set aside in a warm place for about 60-70 minutes to allow the dough to mature.
  3. The dough ball is then divided into 4 pieces, which are kneaded briefly and then rolled out to form 4 thick circles. The filling, prepared beforehand is then pressed onto one half of each circle. The dough is folded over and the edges carefully pinched to seal the pockets, using a little water to seal.
  4. Next the Peshwari naan hemispheres are sprinkled with sesame seeds, other seeds and spices and a little salt. They are then assemble on a baking sheet and baked in a moderate oven for several minutes until they cook and become light brown in color.
  5. Finally, remove the naan from the baking sheet, sprinkle with little salt. Then, brush the top of each naan with ghee or melted butter. Serve immediately while still warm and fragrant.

Nutrition Facts - Serving Size 1 Peshwari naan (180 grams)*

* Note: Percent Daily Values are based on a 2,000 calorie diet.

Peshwari Naan is filled with almonds, dried fruit and seeds
Peshwari Naan is filled with almonds, dried fruit and seeds. Source: Public Domain

Simple Peshwari Naan Recipe

Ingredients

For the dough

For the filling

Method

Pre-heat your oven to 200 C (390 degrees F). Make the bread dough, by mixing the flour, salt and yeast in a bowl. Then add the milk and yoghurt. Mix in the bowl and then knead on a floured board into a smooth dough. Shape into a ball and return the dough to a bowl. Cover with cling-film or a damp tea-towel. Set the bowl aside in a warm place until it has risen to about double its volume (an hour or two).

Meanwhile, roast the almonds in the oven for 6-8 minutes, until toasted brown. Chop the almonds with a knife and then combine with the remaining filling ingredients.

Divide the risen dough into 4 pieces and them roll the dough out to form a rough square. Lay 1/4 of the filling onto one half of each dough rectangle. Then, fold over the other half and seal in the filling so that there are no leaks. Dust baking sheets with semolina and place the dough pieces on top. Cover the baking sheets with a large plastic bag and set aside to rise again for about 20 minutes.

Then, brush the top of each bread with some melted butter or ghee. Sprinkle with sesame seed, and bake for about 10-12 minutes, until the naan have browned. Remove the breads from the oven and serve warm. Wrapping the naan in a tea-towel will help to soften them.

Classic Peshwari Naan Recipe with Dried Fruits, Nuts and Coconut

Ingredients

For the Dough:

For the Filling:

Method

Preheat the oven to 220 degrees C (425 degrees F). Combine the yeast, flour and salt in a large bowl. Add the yoghurt and just enough water to mix to a soft dough. Knead the dough ball until smooth and elastic. Place the dough ball in a container with a lid and set aside in a warm place for 1-2 hours to double in size.

Mix the filling ingredients to form a coarse paste. Divide the risen dough into six pieces and roll each out to form a circle. Spoon a portion of the filling onto one half of each dough circle. Fold over and pinch the edges tightly together to seal tightly.

Place the Peshwari naan on the hot baking sheet and bake for 7-9 minutes until the naan are puffy and brown in spots. Serve immediately brushed with ghee or melted butter, and sprinkled with sesame seeds.

Pan-Fried Vegan Peshwari Naan Recipe

Ingredients

For the dough

For the filling

Method

Combine the dough ingredients and knead well to a soft, springy and pliable dough, adding more oil or flour as required. Cover the dough and let rise in a warm place for 1-2 hours. Meanwhile, mix the filling ingredients together to form a paste. Divide the dough into half-a-handful size pieces and roll-out into circles. Add one spoonful of the filling to each circle, fold over and seal the edges well using a little water. Place the naan on hot heavy pan with a little melted butter or ghee. Cook for about 2 minutes on each side. Sprinkle with coconut oil and sesame seeds and serve warm.

Rich Peshwari Naan Recipe with Mango, Nuts and Seeds

Ingredients

Method

Make the filling by blending together the mango pulp, single cream, caster sugar, desiccated coconut, coconut powder, sultanas, pistachios, almond powder and sesame seeds to form a paste. Divide the filling into 4 equal portions rolled into balls.

Preheat the oven to 220 degrees C (425 degrees F). Make the naan dough by mixing together the bread flour, almond flour, baking powder and salt. Make a well in the centre and add the oil, sugar, egg, milk. Mix to form a dough. Knead the dough until soft and springy. Shape into a ball and place in a large, greased bowl. Cover with a damp tea towel or plastic. Set the dough aside in the bowl, to rise in a warm place for 1-2 hours.

Roll out the 4 portions of dough thick circles. Add one quarter of the filling, fold over and seal the dough using a little water. Brush with ghee or melted butter and sprinkle with sesame seeds.
Bake the naan for about 2-3 minutes until brown spots form on the surface. Brush with the melted butter or ghee and serve warm or hot.

Grilled Peshwari Naan Recipe with Mixed Nuts, Dried Fruit and Berries

For the Dough


For the Filling

Method

Mix together all the dry dough ingredients in a small bowl. Add the liquid ingredients, mix to combine well. Then, turn out onto a floured board. Knead the dough well for 6-9 minutes or until dough is soft, smooth and springy. Form into a ball and transfer to a greased bowl. Cover with a towel or cling-wrap and set aside in a warm place to rise for 30-60 minutes, or until the dough doubles in size.

Meanwhile, make the filling by grinding or blending the ingredients to form a paste. Pre-heat your grill to hot. Divide the risen dough into six balls. Roll each out to form an 8 cm (3 inch) circle. Spoon one eighth of the filling in the center or each circle. Bring the sides up to make a pouch. Wet the edges and squeeze them together to seal the pockets. Flatten the naan to form oval shapes. Brush with melted butter or ghee.

Grill the naan in small until brown spots form on the top and bottom surfaces (around 2-4 minutes per side. Brush the tops with butter or ghee, sprinkle with sesame seeds and serve warm to hot.