Peshawari Naan
Peshawari Naan is a traditional, slightly sweet Pakistani flatbread stuffed with a rich mixture of nuts, raisins, and coconut. This naan offers a delightful contrast of soft, chewy bread with a nutty, aromatic filling, perfect as a side or a special treat alongside curries.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 300 gramsAll-purpose flour (maida)
- 7 gramsActive dry yeast
- 120 millilitersWarm water
- 30 gramsSugar
- 5 gramsSalt
- 60 gramsPlain yogurt
- 30 millilitersVegetable oil
- 30 millilitersGhee or melted butter
- 30 gramsChopped almonds
- 30 gramsChopped pistachios
- 30 gramsChopped cashews
- 50 gramsRaisins
- 40 gramsDesiccated coconut
- 50 gramsBrown sugar
- 2 gramsCardamom powder
- 30 millilitersWater (for filling mixture)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 8-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.
Add the yeast mixture, yogurt, and vegetable oil into the well. Mix and knead until a smooth, soft dough forms, about 8-10 minutes. Cover with a damp cloth and let the dough rise for 1 to 1.5 hours until doubled in size.
While the dough is rising, prepare the filling. In a bowl, mix chopped almonds, chopped pistachios, chopped cashews, raisins, desiccated coconut, brown sugar, cardamom powder, and water. Mix well until evenly combined and moist but not wet.
After the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball.
Roll each dough ball into a small circle about 4 inches (10 cm) in diameter on a lightly floured surface. Place about 2.5 tablespoons of the filling in the center of the circle.
Fold the edges over the filling to completely encase it, pinching and sealing the seam tightly. Gently roll the filled dough ball again into a circle about 6-7 inches (15-18 cm) in diameter, taking care not to let the filling spill out.
Heat a heavy-bottomed skillet or tawa over medium-high heat. Place the rolled filled naan on the skillet and cook for 1.5-2 minutes until bubbles start to form on the surface.
Flip the naan and cook the other side for another 1-2 minutes, then flip once more and brush with ghee or melted butter. Cook another 30 seconds to 1 minute until golden brown and cooked through.
Remove from heat and keep warm. Repeat with remaining dough and filling.
