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. Knead the dough for 2 minutes.
• 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.
You can also make the dough using a stand mixer fitted with a dough hook.

Make The Filling

• Add all the ingredients to a mixer grinder or a food processor fitted with a blade attachment and blend to make a coarse paste.

Make The Topping

• Mix all the ingredients except butter in a bowl.

Roll The Peshawari Naan

• Knead the dough once again and divide it into 12 equal parts. Roll each part to make round balls.
• Now take one dough ball and keep it on the rolling surface. Dust it with a little dry flour and roll it using a rolling pin to make a 4-inch circle.
• Keep a tablespoon of filling in the center of the circle and then bring its ends together.
• Dust the dough with some more dry flour and roll to make a 6-7 inch oval naan. The edges of the naan must be thinner than the center.
• 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 Peshwari 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.
• Note - If the naan gets stuck to the tawa, then use a flat metal spatula to remove it.

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.