Peshwari Naan

5 from 1 vote

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.

Here are some more Indian bread recipes that you may try: Tandoori Roti, Khamiri Roti, Bakarkhani Roti, Punjabi Missi Roti, and Masala Jowar Roti.

Peshwari naan served on a plate.
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About Peshwari Naan

Peshwari Naan is a popular type of Pakistani and Indian flatbread often served in Indian restaurants, especially those offering North Indian or Punjabi cuisine.

It is a variation of the traditional Plain Naan known for its sweet and nutty flavor.

“Peshwari” 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.

Peshwari naan is made from soft, fluffy flatbread dough like regular naan. 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 peshwari naan its distinct sweet and nutty taste.

Like regular naan, this bread is also cooked in a tandoor (clay oven) at restaurants. However, in this post, I share a few techniques for cooking it over the stovetop or in an oven.

Serve it with spicy curries for a hearty meal.

Ingredients

For The Dough, you will need all-purpose flour (maida), baking soda, baking powder, salt, sugar, 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 – Peshwari 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 the following ingredients to a large 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 yogurt
Dough ingredients added to a parat.

Mix well using your fingers.

Mixed well.

Add milk (approx 1 and ¼ cups) little by little and knead a soft dough.

Adding milk to make the dough.
Ready dough.

Oil a bowl and transfer the dough to the oiled bowl.

Dough transferred to an oiled bowl.

Cover the bowl with a damp cloth and keep it in a warm place for 5-6 hours.

Dough covered with a damp cloth.

Make The Filling

Add the following ingredients to a blender and blend to make a thick, coarse paste.

  • 1 cup crushed almonds
  • ¼ cup pistachios
  • ¼ cup chopped raisins
  • 2 tablespoon desiccated coconut
  • 1 tablespoon sugar
  • 1 tablespoon salted butter (melted)
Filling ingredients added to a blender.
Ready filling.

Make The Topping

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
Topping ingredients mixed in a bowl.

Roll The Naan

Knead the dough once again and divide it into 12 equal-sized balls.

Proofed dough.
Small ball made from the dough.

Take one dough ball, dust it with flour, and roll it to make a 4-inch circle.

Dough rolled to. amke a 4 inch circle.

Keep a tablespoon of filling in the center and bring the ends together.

Filling kept in the center.
Ends of the dough brought together to make a ball.

Dust and roll the dough to make an oval naan.

Sprinkle 2 teaspoon of topping ingredients over the naan and run the rolling pin.

Topping sprinkled over rolled naan.

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 to the plain side of the naan and transfer it to the hot tawa, water side down. The water will cause it to stick to the griddle.

Naan flipped upside down and water applied on the top.
Peshwari naan transferred on hot tawa.

Now turn the tawa upside down over the flame.

Tawa turned upside down over direct 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 for 20-30 seconds.

Cooked peshwari naan.

Brush generously with ghee or butter and serve hot.

Butter brushed over ready peshwari naan.

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, topping side up, to 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 cook on the other side for 1-2 minutes. 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 on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side until it puffs up and turns golden brown. Brush generously with ghee or butter and serve hot.

Pro Tips By Neha

The dough should be soft so the naan can turn out soft and fluffy.

The tawa should be very hot for the naan to stick to it. If it is not hot enough, it 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.

Avoid using excess dry flour while rolling, as it might stick to the naan and burn when cooking.

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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).
5 from 1 vote

Peshwari Naan Recipe

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.
Prep: 10 minutes
Cook: 40 minutes
Resting Time: 6 hours
Total: 6 hours 50 minutes
Servings: 12 pieces

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)
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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 to the plain side of the naan and transfer it 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 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.

    Video

    YouTube video

    Nutrition

    Calories: 408kcal, Carbohydrates: 49g, Protein: 14g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.05g, Cholesterol: 23mg, Sodium: 217mg, Potassium: 529mg, Fiber: 4g, Sugar: 11g, Vitamin A: 320IU, Vitamin C: 1mg, Calcium: 280mg, Iron: 3mg
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