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Peshwari Naans

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Peshwari naans are incredible made this way!

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 will find that Peshwari naans, like other types of naans are actually quite easy to prepare and can be cooked in a pan, oven or tandoor. You can also prepare these naans to your own taste preference. All is explained in the text below.

Peshwari naans

What are Peshwari naans?

Peshwari naans are prepared using a standard naan dough. The same dough that you use for instant naans without yeast or more authentic naan recipes that call for yeast. You can use either. In the recipe below, I used the yeast dough method.

The thing that makes Peshwari naans different is the nutty filling that is just a little sweet but of course you can adjust how much sugar you add to your naans.

As you fill the naan dough with the Peshwari filling, it becomes Peshwari naan dough. The finished Peshwari naans are so good, dipped into curries. You might like to try dunking your homemade naans into one of these curry house style one pan curries.

Where is this recipe from?

I learned this recipe at a local curry house called Table Talk. The chef there took me though the recipe step by step which I photographed for you (see below). It's always a lot easier when you see photographs after all.

I learned a lot of great recipes that day. That was also the day I learned to make keema naans. 

How do you prepare Peshwari naans?

1. You start by preparing the dough. As I mentioned above, you can use either an instant naan dough or use naan dough with yeast. The instant version is of course quicker and will get you fantastic results. The naan dough in the recipe card below is for my instant naans but if you prefer a chewier and fluffier naan, go for the naan dough with yeast here.
2. 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.
3. Divide the naan dough into 8 dough balls and also divide the Peshwari naan paste into 8 smaller balls. Make an indentation with your thumb into each of the larger dough balls and place one of the Peshwari paste balls into the indentation. Encapsulate the Peshwari paste and then roll the dough out.
4. Fry the Peshwari naans or place them in an oven or tandoor oven as per the instructions in the recipe card.

Pro tip!

Chances are you will be cooking these naans one at a time. If this is the case, you can keep the cooked Peshwari naans warm by stacking them and covering them with a clean kitchen towel.

Working ahead

The naan dough for Peshwari naans can be prepared a day or two ahead of cooking. Just be sure to cover the dough tightly. Your dough will actually taste better and be easier to work with if you let the dough sit longer.

The Peshwari naan filling can also be prepared a couple of days ahead of cooking.

Can Peshwari naans be frozen?

Yes! That said, you should freeze the prepared naans either as dough balls or flatted before cooking. Then just take the dough out of the freezer and let it defrost completely before cooking.

You don't need a tandoor oven to make perfect tandoori Peshwari naans!

Many people falsely believe that you need a tandoor to make delicious naans. You will see from the photos below that that simply is not the case!

How hot should the pan be?

Think tandoor here! The sides of a tandoor oven are very hot. You need to do the same with your pan.

As the naan cooks in the pan, bubbles will form. When they form to where you like them, turn the heat down slightly and let it keep cooking. 

To brown the top side, you can either flip the naan over or if you are cooking on gas in a cast iron pan, you could turn it toward the flame.

Step by step photographs of making Peshwari naans.

The following photos demonstrate the making of a yeast naan dough. If you would rather use instant dough, you will fine instant self raising flour dough here. 

Ingredients for Peshwari naans
Get all your ingredients together before starting. It's easier in the end.
Frothy yeast in milk
Sprinkle the sugar and yeast into hand hot milk and wait for it to become frothy. This will take about 30 minutes.
Frothy yeast in milk.
Pour the yeasty milk into a large bowl or standing mixer and add the eggs and yoghurt. Whisk until smoother.
Stirring the wet and dry ingredients together.
Add half of the flour and stir it in with a spoon or use a standing mixer.
Kneading the dough
Pour in the remaining flour and knead into a ball.
Kneaded dough
The dough will be quite wet and difficult to work with. That is the way you want it.
Dough in mixing bowl.
Place the dough ball in a mixing bowl and cover to rise for a few hours in a warm place.
Dough ball after having risen.
The dough should double or even triple in size.
Kneading dough.
Punch the dough down and knead for at least 5 minutes.
Dough balls ready for rolling.
Divide the dough into 8 to 10 smaller dough balls. Cover to rest while you prepare the Peshwari filling.
Preparing the Peshwari filling in a food processor.
Place all of the filling ingredients in a food processor and blend to a semi smooth paste. The raisons may be left whole.
Peshwari paste balls.
Form the finished paste into small balls, one for each dough ball.
Making an indentation in the dough balls for the Peshwari filling.
Make an indentation with your thumb in the soft dough balls.
Adding the Peshwari filling to the dough balls.
Put a Peshwari dough filling into each dough ball.
Filling encapsulated into a dough ball.
Encapsulate the filling inside the dough balls.
Rolling the dough.
Now roll it out into a flat, thin naan.
Oil being added to the rolled out dough.
Add some oil to the rolled out dough.
Naan ready to hit the pan.
Pick up the naan with the oil side facing your hand and wet the other side with water liberally. This will help it stick to the pan.
The naan bubbling up in the pan.
Get a skillet really hot over a medium high heat. Think tandoor here! Slap the naan into it and watch the bubble grow.
Browning the naan over the flame.
When you are happy with the bubbles, turn the pan toward the flame and they will grow even larger. If you are cooking over an electric stove, just flip the naan. You will lose some bubble though.
A browned Peshwari naan.
You can brown the Peshwari naans to preference. I like a few charred bits.
Toasting almond flakes and sesame seeds in hot ghee.
Heat the ghee in a pan and add the sesame seeds and almond flakes. Toast them to preference.
Peshwari naans
Stack the naans as you make them to keep warm. Add the ghee, sesame seed and almond flake topping to your preference.

 

Yield: 8

British Indian Restaurant (BIR) Style Peshwari Naans

Peshwari naans
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • FOR THE DOUGH
  • 300ml (1 1/4 cup) milk
  • 7g (1 tsp) dried yeast
  • 2 Tbsp sugar
  • 3 eggs
  • 300ml (1 1/4 cup) Greek yogurt
  • 900g plain white flour plus more for kneading and dusting
  • Scant 1 Tbsp salt
  • 1 Tbsp baking powder
  • FOR THE PESHWARI FILLING
  • 2 tablespoons desiccated coconut
  • 1 tablespoon (more or less) sugar
  • 200g almond flakes
  • 3 tablespoons single cream
  • 20 sultanas
  • 1 tablespoon melted ghee
  • 2 tbsp sesame seeds

Instructions

  1. Heat the milk in a jug in the microwave until it is hand hot. Stir in the yeast and sugar and cover with a cloth. Place in a warm place for 30 to 60 minutes to awaken the yeast. It will become quite frothy.
  2. While the yeast is foaming up, whisk the eggs in a large mixing bowl. Stir in the yoghurt and whisk until
  3. smooth. Once the yeast has bubbled up, pour it all into the bowls with the eggs and yoghurt. Whisk again until smooth.
  4. Now mix the baking powder and salt with the flour and sift half of it over the liquid mixture. You can mix this all by hand in the bowl or pour it all into a stand mixer as I did in the photos which is easier. At this point, the dough will be very wet. Add the remaining flour and knead into a soft dough.
  5. The dough will be way to sticky to handle. Add just enough flour so that you can work it into a
    soft dough that is still quite sticky.
  6. Knead this hard for about 5 minutes and then form into a large dough ball. Place the dough ball in
    a mixing bowl and cover. Allow to rise for a few hours or overnight.
  7. Once the dough has risen, punch in down and knead for another few minutes. Then separate the stick dough into 8 to 10 smaller balls. The dough will still be quite sticky which is good. Now take each clump of dough and add just enough flour so that it is workable. It should be sticky but not sticking to your hands.
  8. Repeat with the remaining dough. Cover the dough balls until ready to cook. Let these dough balls rest for at least 30 minutes.
  9. 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.
  10. TO MAKE THE PESHWARI PASTE
  11. Place all of the Peshwari paste ingredients in a food processor and blend to a thick paste.
  12. Now take one of the dough balls and make a shallow hole in it with your thumb. Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste. Roll out into a flat round or teardrop shaped disc. Slap the disc between your hands to get all the excel flour off.
  13. TO PAN FRY
  14. Heat a frying pan over high heat. When hot, place the naan disc on the pan and dry fry it for about two minutes. Bubbles should form on the top.
  15. Turn the naan over to colour the top for about 30 seconds to a minute and then turn it over again until cooked through.
  16. Brush with hot ghee and serve sprinkled with sesame seeds
  17. TO BAKE
  18. Pre-heat your oven to 250c/500f. If you have a pizza stone, use it. If not, you can cook these naans on a baking tray. Heat your pizza stone or baking tray for about 30 minutes and then place as many naans on it as you can.
  19. Place in the oven and cook until golden brown and bubbly on top. This only takes about 10 minutes but cooking times will vary depending on the thickness of your Peshwari naans.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 545Trans Fat: 0gCarbohydrates: 57g

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© Dan Toombs
Cuisine: Indian / Category: Indian Side Dishes
.

I hope you enjoy this curry house style Peshwari naans. If you do give it a try, please let me know in the comments. I would love to hear from you.

More Indian bread recipes

Comments

  1. Leigh says

    Oh at last, the recipe for the naan I had in Birmingham two decades ago! I've dreamed about them since then. None of the other recipes I've found use coconut. Thanks for this!

    Reply

  2. Sana Asif says

    I am so looking forward to making these for mybhusband. For yearssss i have been in search for this type of peshwari naan recipe. They remind me of the ones we used to eat at Tayyibs im east London. So exited to surprise hubby with these tonight ! Thank you !!! 🙂

    Reply

    • Dan Toombs says

      Oh good! Really hope you enjoy the recipe Sana. 🙂

      Dan

      Reply

  3. Toni says

    This looks amazing! Two questions - it says cooking time 25 mins but I can only see the bit about frying the naan ? I think I'm being a bit stupid! ! Also, how do I make the nan dough?
    Thank you!

    Reply

    • Dan Toombs says

      Hi Toni

      Thank you. It only takes a couple of minutes to cook each naan. By the time you get though all of the dough, you will be looking at about 25 minutes. You don't have to use all of the dough. Leftover dough can be stored in the fridge for a few days. It does discolour a little but it still tastes great.If you save the dough in the fridge for a few days, it will also become more sour as in sourdough. Thanks for noticing that the link to my naan dough recipe wasn't working. All fixed now. 🙂

      Dan

      Reply

      • Sheila says

        I can not see how to make the nan dough, please help me

        Reply

        • Dan Toombs says

          Hi Sheila

          I have several naan dough recipes on the site. Just type naan into the search and they will come up. Hope this helps.

          Dan

          Reply

  4. Al Wilson says

    Hi Dan,
    I got the kindle version of your book but I didn't find this recipe in it. Great recipe but a shame not to find it in the book.

    Reply

    • Dan Toombs says

      Hi Al

      This recipe was written after the ebook. I will be including it in the updated version. Thanks for purchasing my ebook. 🙂

      Dan

      Reply

      • Doug says

        Hi Dan,
        is your curry book available at book stores or amazon?
        Thanks
        Doug (nitrous)

        Reply

        • Dan Toombs says

          Hi Doug

          Thanks for asking. My first two books are available on Amazon and all good bookshops. The new book "The Curry Guy Veggie" is out on 4 April. It is available for pre-order on Amazon now and will probably hit most bookshops about a week before publication.
          Thanks,
          Dan

          Reply

  5. Dave says

    Hi Dan,

    Just bought your e-book and am looking forward to trying some of the recipes. My favourite ''restaurant' dish is Chicken Vindaloo, given that this is not specifically featured in your book, do I simply use your Vindaloo recipe and substitute the meat with Chicken ? If so, how best to treat / cook the chicken before adding to the sauce ?

    Do you have a good recipe for Butter Chicken ? ( my partners particular restaurant favourite !)

    Keep up the great work !!

    Reply

    • Dan Toombs says

      Hi Dave

      I have a great butter chicken recipe on the site. Just type it into the search. Try my pre-cooked chicken recipe for your vindaloo. You can easily substitute chicken for lamb.

      Thanks,
      Dan

      Reply

  6. Lyn says

    I see from the basic naan recipe that leftover dough can be frozen and defrosted at a later date .

    Does the peshwari paste freeze too?

    I am only ever likely to need one or two of these at a time so it would be good to make up the full recipe and freeze the components for a later date.

    Reply

    • Dan Toombs says

      Hi Lyn

      Yes, everything can be frozen for a couple of months. No problems

      Thanks,
      Dan

      Reply

  7. Michelle G says

    Best naan recipe I've ever tried, so simple Dan. I don't think I've ever been disappointed with any of your recipes! Hubby is thrilled with them, think I'd better get my freezer filled!

    Reply

    • Dan Toombs says

      Thank you very much Michelle! Really glad you like my recipes. I don't know if you know this but you can also freeze naan dough. Just take it out to defrost and let it rise again. Works perfectly. 🙂

      Thanks,
      Dan

      Reply

  8. Valerie says

    Made this naan today. Absolutely delicious.

    Reply

    • Dan Toombs says

      Thank you valerie! Really glad you liked the recipe. 🙂

      Dan

      Reply

  9. Kerry says

    I'm assuming it's good to use ground almonds in lieu of flaked? Would you adjust quantity by much to allow for the difference?

    Reply

    • Dan Toombs says

      Hi Kerry

      Both are fine. Just add the same weight of flour. The texture will be different but still very good.

      Thanks,
      Dan

      Reply

      • Eleanor says

        Hi Dan, so pleased to find this Peshawari Naan recipe, I was wondering the same thing. If I use ground almonds instead of flaked how much should I use. In your answer you mention flour but there’s no flour in the paste recipe?

        Reply

        • Dan Toombs says

          Use about half the amount of ground almonds I think but add to taste. Not sure what answer you mean refers to flour but you should be fine with the ground almonds.
          Thanks
          Dan

          Reply

  10. Angela says

    Hi Dan, Saturday night is Curry night in our house. I am looking forward in trying this recipe tonight.. I have tried other Peshawari recipes, but don't live up to the ones you get from our Indian takeaway. Many thanks Angela

    Reply

    • Dan Toombs says

      Hi Angela

      I learned this recipe from one of the best! Hope you enjoy it. 🙂

      Dan

      Reply

  11. Lucy Hayward says

    Brilliant recipe...the dough and the filling! Worked so well....and the first time of making. Thanks so much.

    Reply

    • Dan Toombs says

      Thank you very much Lucy. Great to hear you liked it.

      Thanks,
      Dan

      Reply

  12. Neil says

    Hi Dan,

    I made the Naan bread dough yesterday and the peshwari paste. I thoroughly enjoyed making it. I really loved them and my wife did too. I do prefer my Peshwari naan breads to quite sweet so would you recommend mainly more sultanas or sugar or even both. I did experiment with both for next time but I just wanted to ask you to be sure.
    😀 Great book by the way...amazing! 👍🏻

    Reply

    • Dan Toombs says

      Thank you very much Neil. Much appreciated. To answer your question, more sugar and sultanas will do the job. Just add more, taste the dough and cook as per the recipe.

      Thank you,
      Dan

      Reply

  13. Lee says

    Dough is rising as I type how much of the paste do I put in dough ?

    Reply

    • Dan Toombs says

      Hi Lee

      I usually put about a golf ball sized piece in. There are no real rules with this one. Just stuff what you can in. 🙂
      Dan

      Reply

  14. Mary says

    Hi Dan! Looking forward to trying this today after making your other naan recipe before.

    Quick question: can I substitute anything for the cream? Eg yogurt, milk?

    Cheers!

    Reply

    • Dan Toombs says

      Hi Mary

      I've made these without cream using full fat and even low fat milk. Yoghurt will also work fine.

      Thanks,
      Dan

      Reply

  15. Jesse Ray Steel says

    There is no mention of what flour is it plain or selfraising or strong bread flour

    Reply

    • Dan Toombs says

      For this recipe I use plain flour. I also make Peshwari naans with self raising flour and leave out the yeast.

      Hope this helps,
      Dan

      Reply

  16. Jessica Kyei-Yamoah says

    I made some plain naan and some peshwari, never attempted either before but they were so delicious! Very impressed, Thankyou!

    I have a question....how long will the peshwari paste keep in the fridge please?

    Reply

    • Dan Toombs says

      Hi Jessica
      Thanks for your e-mail. The Peshwari naans should keep 2 or 3 days in the fridge.
      Dan

      Reply

  17. Sarah Bird says

    These were so good! A real hit with the friends I cooked dinner for, will definitely make them again!

    Reply

  18. Jay Tee says

    I make a lot of bread. A LOT. And I've pretty much got my naan recipe down, after a few years of fiddling. So, I have to confess to not having actually tried the dough recipes - I came for the peshwari paste ideas.

    Mate: nailed it. This is the shizzle. My sister used to live in Rusholme and took me out to eat down the curry mile. My Indian mates have taken me to their favourite haunts in Bradford...and I've eaten in plenty of backstreet dives in Delhi, Mumbai, Hyderabad, Chennai, Kolkata, Darjeeling, Panjim, etc, etc.

    And yeah. This is the shizzle.

    Reply

    • Dan Toombs says

      Great to hear!
      Thanks very much.
      Dan

      Reply

  19. Doug says

    this site is GREAT.
    Only request is a quick video on how to make the balls of dough filled with the peshwari paste.
    This would help with getting a feel for the actual texture of the filling and the dough.
    Otherwise, long live BIR!

    Thanks Doug

    Reply

    • Dan Toombs says

      Thanks for the feedback, I will try and work on that soon.
      Dan

      Reply

  20. Emma says

    I am about to try making your Peshwari Naan recipe. But, which naan recipe of yours would you recommend using - I notice you show a choice of 3.

    Reply

    • Dan Toombs says

      You can use any of my naan recipes for Peshwari Naans.
      Thanks
      Dan

      Reply

  21. Jac says

    Always wanted to make peshwari Nan and today I did it and omg it was amazing, this was so easy to make and will do again and pop in some crushed pistachios.

    Reply

    • Dan Toombs says

      That's great. and sounds even better with the addition of pistachios.
      Thanks
      Dan

      Reply

  22. Sandra Rose says

    What kind of dried yeast? Instant Fast acting, or just regular dry yeast? Rising for 6 hours seems quite a long time? Help please?

    Reply

    • Dan Toombs says

      Just normal fast acting yeast works fine. I state 6 hours but it could very well work quicker than that.
      Thanks
      Dan

      Reply

  23. ashley says

    why are you using both yeast and baking powder?

    Reply

    • Dan Toombs says

      I find the two work well together in this recipe to make them rise nicely,
      Thanks
      Dan

      Reply

  24. Holly says

    Hi. These look great! Can they be made, cooked, then frozen ready to be reheated at a later date? Thanks, Holly.

    Reply

    • Dan Toombs says

      Yes, they should freeze well.
      Thanks very much.
      Dan

      Reply

  25. Kay says

    I made these Peshwari naan for the first time today. (My first time ever making naan). I followed the recipe exactly, and they turned out great! It took a bit of trial and error to get the cooking right, but all the naan turned out ranging from good, to great! I will definitely be making them again, but next time I will add a little more cream and three times the sultanas (kept whole). The flavour was perfect, but I prefer my paste a little more moist. I live in a Pakistani dense city and have sampled hundreds of Peshwari naan, these naan were up there with the best - its just a personal preference thing. Thanks for the recipe!

    Reply

    • Dan Toombs says

      I’m so pleased you enjoyed them. Great you were able to adapt the recipe to your own tastes.
      Thanks very much.
      Dan

      Reply

  26. M says

    Can I make these ahead of time. If so how would I reheat them up

    Reply

    • Dan Toombs says

      Yes you certainly can. Just make them as the recipe, wrap each individual naan in cling film and when you’re ready heat as instructions.
      Thanks
      Dan

      Reply

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