Peshwari Naan Bread

by Hint of Helen
Peshwari Naan Recipe

These Peshwari Naan Breads are one of my favourite things to make when I really fancy a treat dinner. They’re as good as take-away and are really simple to make once you get the hang of it. They’re a soft, fluffy naan bread with a take-away style Peshwari filling of butter, almonds, coconut and sultanas.

peshwari naan bread filling

There’s quite a few steps so I’ve detailed this in photos and a video below. I also have lots of recipes for Indian take-away style curries and plain naans too which you might also enjoy!

Peshwari naans are deliciously sweet so pair really nicely with tomato-based, or creamy curries.

How to make peshwari naan breads

Scroll down for the full ingredient list and printable recipe card

1. Add all of the bread ingredients into a large mixing bowl – or your stand mixer bowl:

  • 450g self-raising flour
  • 1 sachet dried active yeast (7g)
  • 2 tbsp plain natural yoghurt
  • 4 tbsp veg oil
  • 235ml water (warm to touch)
  • 1 tbsp sugar

2. If using a stand mixer – use the dough hook to knead the ingredients into a dough, for 5 minutes. If using your hands/spatula, mix together the ingredients, then knead with your hands for 5 minutes.

3. Once kneaded, the dough should be springy, slightly sticky and soft

4. Coat the dough in a little oil (so it doesn’t stick to the bowl) – then roll into a loose ball

5. Cover your own with a lid, or some clingfilm

6. Allow the dough to rise in a warm place for an hour and a half (until doubled in size)

7. Once the dough has risen, tip it out onto a floured surface

peshwari naan dough on a floured surface

8. Divide the dough into 8 even-sized balls

8 evenly sized balls of peshwari naan dough

9. Then cover with a clean tea towel, allow to rest for 20 minutes whilst you make the filling

covered naan dough with tea towel

10. Make your peshwari filling by combining 4 tbsp of butter, 4 tbsp ground coconut, 4 tbsp ground almonds, 1 tbsp of sugar and a handful of sultanas (if you’re using them – they are optional) in a large bowl – mix until well incorporated

peshwari naan filling

11. Then, after 20 minutes uncover your dough balls and use your fingers to gently create a well in the center of one (you’d like this to be quite deep)

making a well in a peshwari naan dough ball

12. Use a spoon to add 2 tsp of filling into the dough ball

spooning peshwari filling into a naan dough ball

12. Then carefully wrap the dough back around the filling – try not to have the dough too thin at any space and gently pinch to seal

pinched peshwari naan

13. Now you’ll have a formed dough ball with filling inside

dough ball with peshwari naan filling

14. Then, repeat this for all of your 8 dough balls.

15. Use a rolling pin to gently flatten and roll out the naan – be mindful of the filling and be light in touch so you don’t tear the dough or cause any holes. If any holes form pinch the dough to seal the butter mixture inside

rolled out raw peshwari naan

16. Next, heat a clean large frying pan or roti pan to a medium heat – and add in a naan bread, cook on one side for 1-2 minutes or until the base is cooked

peshwari naan cooking

17. Then flip the dough using a spatula or kitchen tongs – cook on the other side – then they’re done! Be responsive with your heat, increasing or decreasing it as per your hob and pan needs.

Yield: 8 Servings

Easy Peshwari Naan Bread

peshwari naan bread recipe

A deliciously fluffy naan bread filled with a Peshwari filling of butter, almonds and coconut. Take-away style at home!

Prep Time 2 hours 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes

Ingredients

The bread:

  • 450g self-raising flour
  • 1 sachet dried active yeast (7g)
  • 2 tbsp plain natural yoghurt
  • 4 tbsp veg oil
  • 235ml water (warm to touch)
  • 1 tbsp sugar

The filling:

  • 3 tbsp butter
  • 3 tbsp ground almonds
  • 3 tbsp desiccated coconut
  • 1 tbsp sugar

Instructions

Making the dough:

  1. Add all of the bread ingredients into your mixing bowl (remember, the water should be warm to touch)
  2. If using a stand mixer – use the dough hook to knead the ingredients into a dough, for 5 minutes. If using your hands/spatula, mix together the ingredients, then knead with your hands for 5 minutes.
  3. Once kneaded, the dough should be springy, slightly sticky and soft
  4. Coat the dough in a little oil (just so it doesn’t stick to the bowl) – then roll into a loose ball, and cover with a lid or clingfilm
  5. Allow the dough to rise in a warm place for an hour and a half (until doubled in size)

Adding the filling and rolling:

  1. Once the dough has risen, lightly flour a clean work surface and tip the dough out onto it
  2. Divide the dough into 8 even-sized balls
  3. Then cover with a clean tea towel, and allow to rest for a further 20 minutes to allow the balls to rise a little more whilst you make the Peshwari filling
  4. Make the Peshwari filling by combining the filling ingredients in a bowl and stirring until well combined
  5. Next, uncover the rested dough balls and pick one up - use your fingers to make a hole in the center and spoon in 2 tsp of filling
  6. Then, pinch the top to seal the filling in - repeat this across all 8 dough balls, taking care to not let the dough get too thin at any point
  7. Then, very gently roll each of the naans into a naan shape (round or tear drop). You need to take care to not make any holes for the butter to escape from - if any holes do form just pinch the dough back together

Cooking:

  1. Heat a non-stick pan to medium heat then add one naan bread (no oil is needed)
  1. Cook on one side for 1 - 2 minutes, depending on the heat until the base is cooked – but flip when feels right for you).
  2. Once flipped, cook until the other side has brown spots and is cooked through
  3. Then repeat this method for all of the naans – then serve! If you’re making these ahead of serving, stack on a plate and cover with a clean tea towel

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 342Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 12mgSodium 731mgCarbohydrates 47gFiber 2gSugar 4gProtein 7g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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