If you like Peshwari naans, you are going to love this naan recipe. These naans are chewy, fluffy and delicious, everything you could want in a Peshwari naan! You can make them using our easy 3 ingredient naan recipe. You can also prepare these naans to your own taste preference. All is explained in the text below.
About This Peshwari Naan Recipe
For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.
For the filling: Once you have prepared the dough, it’s time to make the Peshwari naan filling. You simply blend the desiccated coconut, almond flakes, cream and sultanas together into a thick paste that looks like a soft dough. If your paste is too runny, just add more almond flakes.
Ingredients
Using the freshest ingredients in this Peshwari Naan recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- FOR THE DOUGH:
- Self Raising Flour
- Full Fat Yoghurt
- Baking Powder
- FOR THE FILLING:
- Desiccated coconut
- Sugar
- Almond flakes
- Single cream
- Sultanas
- Melted ghee
- Sesame seeds
- OPTIONAL
- Salt
- Sugar
- Melted butter
- Almond flakes
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- Step 2: One spoonful at a time, add the yoghurt and stir to combine.
- Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Peshwari mixture.
- Step 5: In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
- Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your Peshwari mixture.
- Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
- Step 8: Using your hands, carefully flatten out your Peshwari Naan to your desired shape and thickness.
- Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
- Step 10: Brush with hot ghee and serve sprinkled with Almond flakes. Dig in!
Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.
Roughly 1-1 ratio
This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!
Variations
There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these Peshwari naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.
- Chilli Cheese naan - Love our cheese naan recipe but missing a kick of spice? Try this Chili cheese naan recipe!
- Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
- Cheese naan - Follow this easy Cheese naan recipe! It uses the 3 ingredient dough and is so simple to make!
Equipment
Non-stick frying pan – for easy, even cooking
Rolling pin – to roll the dough out nice and thin
Pastry brush – for brushing melted butter or ghee on top
Serving Size Makes 4 (Serves 8)
This recipe is written to serve 8. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.
To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each Peshwari naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.
Top Tip
A dry, hot pan is the key to getting your Peshwari naans perfectly cooked. It's vital if you want those lovely air bubbles!
FAQ
It’s mostly sweet, but still served with savoury curries. The sweetness balances spicy and rich dishes perfectly!
Peshwari naan works beautifully with rich, spicy curries such as lamb rogan josh, madras, tandoori dishes, dopiaza, tikka masala or creamy korma.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peshwari Naan:
Recipe
Peshwari Naan
Ingredients
- FOR THE DOUGH:
- 2 cups (about 240g) self raising flour
- 2 cups (about 490g) full fat yoghurt
- 1 teaspoon baking powder
- FOR THE FILLING:
- 1 tablespoons desiccated coconut
- ½ tablespoon (more or less) sugar
- 100g almond flakes
- 1 ½ tablespoons single cream
- 10 sultanas
- ½ tablespoon melted ghee
- 1 tablespoon sesame seeds
- FOR THE GARNISH:
- 1 tablespoon melted ghee
- 2 tablespoon sesame seeds
- 4 tablespoon (20g) Almond flakes
Instructions
- Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- One spoonful at a time, add the yoghurt and stir to combine.
- Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Peshwari mixture.
- In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
- With your hands, carefully flatten the dough into a rough disk and add a quarter of your Peshwari mixture.
- Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
- Using your hands, carefully flatten out your Peshwari Naan to your desired shape and thickness.
- Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
- Brush with hot ghee and serve sprinkled with Almond flakes. Dig in!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 505Total Fat: 19gSaturated Fat: 4gUnsaturated Fat: 15gCholesterol: 13mgSodium: 229mgCarbohydrates: 71gFiber: 5gSugar: 16gProtein: 15g
Have you tried this recipe?
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