Fri. Jun 18th, 2021

Mughlai cuisine is incomplete without its amazing collection of bread and here is the recipe of Peshwari or Peshawri Naan, which is just incredible in taste and is a sweet bread that can be enjoyed with that Chicken Curry or Navratan Kofta that you have been craving for! Here’s the easiest way to make this naan at home. Peshwari Naan is a rich Mughlai recipe that you can prepare for your family and friends on special occasions like an anniversary, pot luck, and picnic. This is a stuffed naan recipe and the filling is made of dry fruits like grated coconut, pistachios and raisins. This main dish recipe is completely different from the other naans and is truly delicious. This bread recipe can be eaten on its own with a cup of tea, or with rich spicy gravies. This is an easy-to-make naan recipe, which will be a sure winner in your next house party.

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon ghee
  • 1/3 cup water
  • salt as required

For Filling

  • 1 tablespoon pistachios
  • 1 tablespoon raisins
  • 1 tablespoon grated coconut

For Dough

  • 1/2 tablespoon yoghurt (curd)
  • 1/2 teaspoon dry yeast

How to make Peshwari Naan

  • Step 1. Knead the dough. The first step is to prepare the dough for the naan. Mix the all-purpose flour, yeast and salt in a large bowl. Add in the yogurt and enough water to make a soft dough. Knead the dough on a lightly-floured plain surface until it becomes almost elastic for about 5 minutes. Then place the dough in the bowl and cover it with a kitchen towel. Set the bowl aside in a warm place for about 2 hours, until the dough has doubled in size.
  • Step 2. Prepare the filling for naan. Next, prepare the filling of the naan by grinding together the coconut flakes, pistachios and raisins together in a food processor to get a coarse paste.
  • Step 3. Squeeze some dough and roll into a roti, add the filling and roll again. Now, divide the doubled-up dough into six parts and roll each of the smaller dough into circles. Put a spoonful of the filling in the centre of each circle. Seal the circles by pulling the edges of them to enclose the filling in between. Shape them once again as balls, and roll them again in oval shapes.
  • Step 4. Bake the naans for 8-10 minutes. Place the naans on a baking tray, in a preheated 220 degree Celsius oven. Bake for about 8-10 minutes, until the naans are puffed up and have brown spots on them. Brush them with ghee before serving.
Homemade Peshwari Naan | Sprinkles and Sprouts