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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.

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

8. Divide the dough into 8 even-sized balls

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

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

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)

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

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

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

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

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.