Peshwari naan recipe

  • Serves 6
  • 30 mins to prepare and 10 mins to cook
  • 368 calories / serving
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A sweet naan that's bursting full of flavour with raisins, pistachios and desiccated coconut. This indian side dish is best served warm and is perfect for mopping up the remains of a curry or tikka masala.

Tip the flour, yeast, baking powder and salt into a bowl. Gently warm the milk and water until finger hot. Then add to the bowl along with the yogurt. Stir until the mixture comes together then turn out onto a lightly floured work surface and knead for 10 minutes until elastic and smooth (you can speed up the process using a dough hook in a food mixer). Lightly oil the bowl and then place the dough inside and cover with clingfilm. Leave until doubled in size, about 1 hour.

Tip the pistachios, raisins and coconut into a small blender and pulse to a coarse powder.

Punch down the risen dough, knocking out all the air, turn out onto a lightly floured work surface and knead for 1 minute more. Divide the dough into 6 pieces. Shape each piece of dough into a ball. Use your thumb to make a large dent in each ball and put a little of the pistachio mixture inside. Then use your fingers to seal. Roll out the dough to form a teardrop, roughly 20 cm x 10 cm wide.

Heat the grill to its highest setting. Place a large baking sheet under the grill and heat for 5 minutes. Carefully place the naans onto the baking sheet and cook in 2 batches under the grill for 2-3 minutes on each side until lightly puffed and browned. Brush with melted butter, if you like, to serve.

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  • Ingredients

  • 300g (10oz) plain flour
  • 1 tsp fast-action yeast
  • 1/4 tsp baking powder
  • 2g (1 tsp) salt
  • 100ml milk
  • 100ml (3 1/2 fl oz) water
  • 3 tbsp plain yogurt
  • 25g (2oz) shelled pistachios
  • 25g (2oz) raisins
  • 25g (2oz) desiccated coconut
  • Energy 1555kj 368kcal 18%
  • Fat 9g 12%
  • Saturates 4g 22%
  • Sugars 8g 9%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 66.2g Protein 10.5g Fibre 5.3g


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