Peshwari Naan Recipe

I often talk about my mom’s recipe booklets on this blog, which she made from magazine cuttings. I keep referring to them and often find interesting recipes to try. This Peshwari Naan recipe is also a find from one of those.

The recipe sounded very interesting and unique, so I decided to try it. I used my tried-and-tested naan bread dough recipe and made the filling as per the booklet. These Peshwari naan turned out fabulous, so I made them again to share the recipe with you all. Do try!

About Peshwari Naan

Peshwari Naan is a flatbread that is popularly served in Indian and Pakistani restaurants.

“Peshwari” refers to Peshawar, a city in Pakistan known for its rich culinary traditions. This naan is a specialty of that region, hence the name.

This bread is made with a dough made from all-purpose flour. Yogurt, baking powder, and baking soda are added to the dough to make the naan soft and fluffy. Some people also add active yeast to their recipes to make the naan soft and fluffy. I don’t use yeast in my recipe, but it still turns out quite good.

The dough is stuffed with a mildly sweet mixture (peshwari paste) made from ingredients like desiccated coconut, sugar, dried nuts (often almonds or cashews), and sometimes raisins or sultanas. This filling gives peshwari naan its distinct sweet and nutty taste.

At restaurants, Peshwari naan is cooked in a tandoor (clay oven), but since most homes do not have one, I am sharing techniques for making it on the stovetop or in an oven.

Serve the indulgent peshwari naans with spicy curries for a hearty meal on special occasions, festivals, or get-togethers.

How To Make Peshwari Naan

Make The Dough

Step 1: Add the following ingredients to a large mixing bowl or parat.

• 4 cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tablespoon cooking oil
• ½ tsp salt
• 1 tbsp sugar
• ¼ cup plain yogurt (room temperature)

Step 2: Mix well using your fingers.

Step 3: Add room-temperature milk (approx. 1 and ¼ cups) little by little, and knead a soft dough.

Step 4: Knead the dough for 2 minutes.

Step 5: Oil a bowl and transfer the dough to the oiled bowl.

Step 6: Cover the bowl with a moist kitchen towel or cling film, then keep it in a warm place for 5-6 hours.

Make The Filling (Peshwari Paste)

Step 7: Add the following ingredients to a mixer grinder or a food processor fitted with a blade attachment.

• 1 cup crushed almonds
• ¼ cup pistachios
• ¼ cup chopped raisins
• 2 tablespoon desiccated coconut
• 1 tablespoon sugar
• 1 tablespoon salted butter (melted)

Step 8: Blend to make a coarse paste.

Make The Topping

Step 9: Mix the following ingredients in a bowl.

• ¼ cup slivered almonds
• ¼ cup slivered pistachios
• 1 tablespoon white sesame seeds
• 1 tablespoon fennel seeds
• 2 tablespoon finely chopped cilantro

Roll The Peshawari Naan

Step 10: Knead the naan dough once again.

Step 11: Divide it into 12 equal parts. Roll each part to make round dough balls.

Step 12: Now take one dough ball and keep it on the rolling surface. Dust it with a little dry flour, then roll it with a rolling pin to make a 4-inch circle.

Step 13: Keep a tablespoon of nutty filling in the center of the circle.

Step 14: Then bring its ends together.

Step 15: Dust the dough with a little more dry flour, then roll it into a 6-7-inch oval naan or a tear-shaped naan. The edges of the naan must be thinner than the center. Sprinkle 2 teaspoon of the topping ingredients over the surface of the naan, then roll with a rolling pin. Flip the naan upside down and roll with the rolling pin once again.

Cook The Peshwari Naan

On An Inverted Tawa Over The Stovetop

Step 16: Heat a tawa over high heat. Apply water to the plain side of the peshwari naan.

Step 17: Transfer the naan to the hot tawa, water side down. The water will cause it to stick to the griddle.

Step 18: Now turn the tawa upside down over the flame.

Step 19: Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly. Flip the tawa and cook for 20-30 seconds.

Step 20: Brush the finished naan generously with melted ghee or melted butter and serve hot.

In A Pan Over The Stovetop

• Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot. You don’t need to use any oil or butter for this step.
• Transfer the rolled naan with the topping side up onto the hot skillet. Let it cook for about 1-2 minutes. You will see it begin to inflate and develop a slight char on the underside.
• Flip the bread and cook on the other side for 1-2 minutes or until browned. Flip again and brush generously with ghee or butter. Serve hot.

In An Oven

• Preheat the oven to its highest temperature setting. Mine goes up to 500°F (260°C).
• Transfer the rolled naan to a baking sheet with the topping side up. Keep the baking tray on the middle rack of the oven and bake for about 2-4 minutes, until the naan puffs up and turns golden brown. Remove the naan from the tray using a flat metal spatula. Brush generously with ghee or butter and serve hot.

Storage Suggestions

Whenever I make this sweet naan recipe, I try to prepare it in advance to make my work easier. I knead the dough and make the filling and topping 2-3 days in advance. I store all these in airtight containers in the refrigerator.

When I am ready to make the peshwari naan, I just take everything out of the refrigerator 2-3 hours in advance and keep it on the counter so that it comes to room temperature. Then all I have to do is just roll the naan and bake them.

You can keep the ready naan at room temperature for 6–8 hours. Wrap in foil or an airtight container. You can also refrigerate it in an airtight container for 2-3 days.

If you want to increase the shelf life, then freeze them for upto 3 months. Wrap in foil and then keep in an airtight container.

To rehaet, wrap naan in a damp paper towel and microwave for 20–30 seconds.

To reheat in a pan, sprinkle a little water on both sides. Heat at medium heat for 1-2 mins per side.