Homemade Peshwari Naan
Soft tawa naan stuffed with coconut, almonds, and raisins. Restaurant-style Peshwari naan at home, no tandoor.
Equipment
- Mixing bowl
- Cast iron skillet or tawa
- Rolling pin
- Tongs optional, for a flame finish
Ingredients
For the dough
- 2 cups all-purpose flour 250 g, plus extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 cup plain full-fat yogurt 120 g, room temperature
- 1/4 cup warm milk 60 ml, plus 1 to 2 tablespoons more as needed
- 1 tablespoon oil or melted ghee
For the Peshwari filling
- 1/2 cup unsweetened desiccated coconut
- 1/4 cup almond flour or finely ground almonds
- 3 tablespoons golden raisins chopped if large
- 2 tablespoons pistachios chopped, optional
- 2 tablespoons powdered sugar or jaggery powder
- 1/4 teaspoon ground cardamom
- pinch salt
- 1 to 2 tablespoons cream or milk to bind
To cook and finish
- 1 to 2 tablespoons ghee or butter for brushing
- neutral oil for the tawa if it is not well seasoned
Instructions
Make the dough
- Stir the flour, instant yeast, sugar, and salt in a bowl.
- Add the yogurt, 1/4 cup warm milk, and oil. Mix with a spoon, then knead 6 to 8 minutes until the dough is smooth and slightly tacky. If it feels stiff, add milk 1 tablespoon at a time.
- Oil the bowl lightly. Cover and rest in a warm spot until puffy, 60 to 90 minutes.
Make the filling
- Mix coconut, almond flour, raisins, pistachios, sugar, cardamom, and salt.
- Sprinkle in cream or milk 1 teaspoon at a time and pinch. Stop when the mix holds together as a damp crumble. You should get about 6 small scoops.
Stuff and roll
- Punch the dough down and divide into 6 balls. Cover the ones you are not using.
- Flatten one ball in your palm. Keep the center thicker. Add 1 1/2 tablespoons filling.
- Pull the edges up and pinch the seam closed. Rest seam-side down 2 minutes.
- Dust lightly and roll to about 7 inches. If filling shows, pinch a scrap of dough over the thin spot.
Cook
- Heat a cast iron skillet or tawa over medium-high until very hot, 3 to 4 minutes.
- Lay one naan on the dry pan. Cook until bubbles rise, 45 to 70 seconds.
- Flip. Cook until the underside has brown spots, another 45 to 70 seconds. Press gently with a spatula so the edges contact the pan.
- Optional: hold the naan over a medium gas flame with tongs for 4 to 6 seconds until a few spots char. Do not walk away.
- Brush with ghee. Stack under a clean towel so they stay soft. Repeat with the remaining dough.
Serve
- Serve hot, torn at the table, next to a spicy curry.
Notes
1 1/2 tablespoons filling is the ceiling. More looks generous and then splits.
Dough should be softer than roti dough. Stiff dough cracks around the stuffing.
Unsweetened coconut only. Sweetened flakes burn on a hot tawa.
Total time includes a 60 to 90 minute dough rest.
No-yeast: skip yeast, add 1 teaspoon baking powder and 1/2 teaspoon baking soda, rest 20 minutes, then roll.
Vegan: unsweetened plain plant yogurt, plant milk, oil in the dough, coconut cream to bind the filling, oil or vegan butter to brush.
Jain as written: no onion, garlic, or root vegetables.
Gluten-free is not a 1:1 flour swap. Use this filling in a dough you already trust, or fold it into store-bought gluten-free naan.
Store cooked naan in an airtight container in the refrigerator for up to 2 days. Freeze up to 1 month. Reheat on a hot tawa or wrapped in foil in a 350°F oven until soft.
Tried this recipe?Let us know how it was!