Make this mildly sweet and nutty North Indian Peshwari Naan recipe at home using my easy recipe. Serve it with a spicy curry for an indulgent meal (vegetarian).
Jump to:
About Peshwari Naan
Peshwari Naan is a popular type of Pakistani and Indian flatbread that is often served in Indian restaurants, especially those offering North Indian or Punjabi cuisine.
It is a variation of the traditional naan bread and is known for its sweet and nutty flavor.
The word “Peshwari” in the name refers to Peshawar, a city in Pakistan known for its rich culinary traditions. Peshwari naan is not actually from Peshawar but is a creation of Indian cuisine influenced by various regional flavors.
Just like regular naan, Peshwari naan is made from a soft and fluffy flatbread dough. The dough is usually leavened with yogurt, baking powder, and baking soda, resulting in a soft and fluffy texture when cooked. Some people also add active yeast to their recipes.
It is typically stuffed with a mildly sweet mixture made from ingredients like desiccated coconut, sugar, ground nuts (often almonds or cashews), and sometimes raisins or sultanas. This filling gives the naan its distinct sweet and nutty taste.
Just like regular naan, this bread is also cooked in a tandoor (clay oven) at the restaurants. But in this post, I am sharing a few techniques to cook it over the stovetop or in an oven.
This recipe is vegetarian and can be easily doubled or tripled.
Here are some more Indian bread recipes that you may try
Ingredients
For The Dough – To make the dough, you will need all-purpose flour (maida), baking soda, baking powder, salt, sugar, any neutral-flavored cooking oil, yogurt (dahi, curd), and milk.
The yogurt and milk must be at room temperature. So pull them out from the refrigerator a few hours before kneading the dough.
You can replace half of the all-purpose flour with whole wheat flour to make a healthier version of Peshawari naan.
For The Filling – This delectable and super soft naan is stuffed with rich ingredients such as almonds, pistachios, raisins, desiccated coconut (nariyal ka burada), sugar, and salted butter.
These ingredients are ground together to make a rich buttery paste, which is stuffed inside the bread.
For The Topping – The naan is topped with almonds, pistachios, white sesame seeds (til), fennel seeds (saunf), and cilantro (fresh coriander leaves).
You will also need butter or ghee to smear over the cooked naan.
How To Make Peshwari Naan
Make The Dough
Add
- 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 yogurt
to a large bowl or parat.
Mix well using your fingers.
Add milk (approx 1 and ¼ cups) little by little and knead a soft dough.
Oil a bowl and transfer the dough to the oiled bowl.
Cover the bowl with a damp cloth and keep it in a warm place for 5-6 hours.
Make The Filling
Add
- 1 cup crushed almonds
- ¼ cup pistachios
- ¼ cup chopped raisins
- 2 tablespoon desiccated coconut
- 1 tablespoon sugar
- 1 tablespoon salted butter (melted)
to a blender and blend to make a thick coarse paste.
Make The Topping
Mix
- ¼ cup slivered almonds
- ¼ cup slivered pistachios
- 1 tablespoon white sesame seeds
- 1 tablespoon fennel seeds
- 2 tablespoon finely chopped cilantro
in a bowl.
Roll The Naan
Knead the dough once again and divide it into 12 equal-sized balls.
Take one dough ball, dust it with flour, and roll it to make a 4-inch circle.
Keep a tablespoon of filling in the center and bring the ends together.
Dust and roll the dough to make an oval naan.
Sprinkle 2 teaspoon of topping ingredients all over the naan and run the rolling pin all over.
Flip the naan upside down and roll with the rolling pin once again.
Cook The Naan
On An Inverted Tawa Over The Stovetop
Heat a tawa over high heat.
Apply water on the plain side of the naan and transfer the naan to the hot tawa, water side down. It will stick to the griddle because of the water applied.
Now turn the tawa upside down over the flame.
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 the naan for 20-30 seconds.
Brush generously with ghee or 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 should see it begin to inflate and develop a slight char on the undersurface.
Flip the bread over and continue cooking for another 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.
In An Oven
Preheat the oven to the highest temperature setting possible.
Place the rolled naan directly on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.
Pro Tips By Neha
The dough should be soft for the naan to turn out soft and fluffy.
The tawa should be very hot for the naan to stick to it. If it is not hot enough, the naan will fall off.
Do not use a nonstick tawa to make this recipe as the naan might fall off when you invert the tawa.
Wipe the rolling pin and the rolling surface before rolling each naan.
Do not use excess dry flour while rolling as it might stick to the naan and burn when you are cooking it.
Serving Suggestions
Peshwari naan is often served with various Indian curries, such as chicken tikka masala, butter chicken (murgh makhani), lamb korma, or vegetarian options like paneer butter masala. Use torn or cut pieces of Peshwari naan to scoop up the curry and savor the sweet and nutty flavors alongside the savory sauce.
It also complements tandoori dishes beautifully. Serve it with tandoori chicken, seekh kebabs, or any grilled meats or vegetables.
You can use it to wrap the grilled items or as a side to scoop up the accompanying chutneys and sauces.
You can also serve it as an appetizer with Indian dips and chutneys, such as mint yogurt chutney, tamarind chutney, or raita (yogurt with herbs and spices). The naan’s sweetness pairs well with the tangy and spicy flavors of these condiments.
Storage Suggestions
If you plan to consume the Peshwari naan within a day or two, you can store it at room temperature. Keep it in an airtight container or wrap it tightly in aluminum foil to prevent it from drying out. Make sure there is no direct exposure to air, which can lead to moisture loss.
If you don’t intend to eat the Peshwari naan within a day or two, it’s best to store it in the refrigerator. Place the naan in an airtight container or wrap it in plastic wrap, foil, or a resealable plastic bag. Refrigeration helps prolong its shelf life by slowing down the growth of bacteria and mold.
For long-term storage, consider freezing Peshwari naan. Wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped pieces in a resealable freezer bag or airtight container to protect them further. Label the container with the date to keep track of freshness. Frozen Peshwari naan can be stored for up to 2-3 months.
When you’re ready to use frozen Peshwari naan, remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator. Reheat it using one of the methods mentioned below.
- Oven: Preheat your oven to 350°F (175°C). Place the naan on a baking sheet and heat it for about 5-7 minutes, or until it’s warm and soft.
- Stovetop: Heat a non-stick skillet or tava (griddle) over medium-low heat. Place the naan on the skillet and cover it with a lid. Heat for a couple of minutes on each side until it’s heated through and slightly crispy.
- Microwave: If you’re in a hurry, you can use the microwave. Wrap the naan in a damp paper towel and microwave it on medium power for 20-30 seconds, checking to avoid overcooking. This method may make the naan slightly softer than other methods.
You can also refrigerate the dough for 3-4 days and make fresh naan as required.
You Might Also Like
Recipe Card
Peshwari Naan Recipe
Ingredients
For The Dough
- 4 cups all-purpose flour (maida)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cooking oil
- ½ teaspoon salt
- 1 tablespoon sugar
- ¼ cup plain yogurt (dahi, curd) (at room temperature)
- milk (approx 1 and ¼ cups (to knead the dough), at room temperature)
For The Filling
- 1 cup crushed almonds
- ¼ cup pistachio
- ¼ cup chopped raisins
- 2 tablespoons desiccated coconut (nariyal ka burada)
- 1 tablespoon sugar
- 1 tablespoon salted butter (melted)
For The Topping
- ¼ cup slivered almonds
- ¼ cup slivered pistachios
- 1 tablespoon white sesame seeds (til)
- 1 tablespoon fennel seeds (saunf)
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- melted butter (for brushing over the ready naan)
Instructions
Make The Dough
- Add all the ingredients except milk to a large bowl or parat.
- Mix well using your fingers.
- Add milk (approx 1 and ¼ cups) little by little and knead a soft dough.
- Oil a bowl and transfer the dough to the oiled bowl.
- Cover the bowl with a damp cloth and keep it in a warm place for 5-6 hours.
Make The Filling
- Add all the ingredients to a blender to a blender and blend to make a thick coarse paste.
Make The Topping
- Mix all the ingredients except butter in a bowl.
Roll The Naan
- Knead the dough once again and divide it into 12 equal-sized balls.
- Take one dough ball, dust it with flour, and roll it to make a 4-inch circle.
- Keep a tablespoon of filling in the center and bring the ends together.
- Dust and roll the dough to make an oval naan.
- Sprinkle 2 teaspoons of topping ingredients all over the naan and run the rolling pin all over.
- Flip the naan upside down and roll with the rolling pin once again.
Cook The Naan
On An Inverted Tawa Over The Stovetop
- Heat a tawa over high heat.
- Apply water on the plain side of the naan and transfer the naan to the hot tawa, water side down. It will stick to the griddle because of the water applied.
- Now turn the tawa upside down over the flame.
- 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 the naan for 20-30 seconds.
- Brush generously with ghee or 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 should see it begin to inflate and develop a slight char on the undersurface.
- Flip the bread over and continue cooking for another 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.
In An Oven
- Preheat the oven to the highest temperature setting possible.
- Place the rolled naan directly on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.
Did you make this recipe? Let me know!