Peshwari Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), 1 tsp sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl combine the all-purpose flour, salt, and baking powder. Make a well in the center.

Add the yogurt, vegetable oil, and the foamy yeast mixture into the flour well. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with a little more flour; if too dry, add up to 1 tbs water.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm draft-free place for 1 to 1¼ hours, until doubled in size.

After rising, gently punch down the dough and divide it into 8 equal portions (about 80–90 g each). Shape each portion into a ball and let rest 10 minutes, covered, so the gluten relaxes.

Toast nuts and raisins (optional): In a small skillet over medium heat, melt 1 tsp ghee. Add cashews and toast 2–3 minutes until fragrant and lightly colored. Add raisins for 30–45 seconds to plump slightly. Remove from heat and cool.

Grind filling ingredients: In a food processor or using a mortar & pestle, pulse the toasted cashews to a coarse powder (not paste). Add the desiccated coconut, raisins, powdered sugar, and almond meal (if using). Pulse briefly so the raisins break up and ingredients combine but remain slightly textured.

Add cardamom: Remove seeds from cardamom pods and grind them with the filling, or sprinkle 1/2–1 tsp ground cardamom if using pre-ground, to taste.

Adjust binding: If the filling feels dry or crumbly, add 1–2 tbs milk and pulse once more to reach a moist, scoopable consistency that holds together when pressed. The filling should be soft but not wet.

Measure filling: Divide the filling into 8 equal portions (about 2–3 tbs each) and roll into small balls. Keep covered so they don't dry out while you shape the naan.

Flatten dough balls: Working with one dough ball at a time on a lightly floured surface, use your palms to press it into a 4–5 inch (10–12 cm) disc, about 1/4 inch thick.

Fill and seal: Place one portion of the peshwari filling in the center of the disc. Gather the edges of dough over the filling and pinch to seal tightly. Gently reshape and flatten the sealed pouch with your palm, then carefully roll or press it into an oval or tear-drop shape about 7–8 inches (18–20 cm) long and 1/4 inch thick. If the filling bursts, pinch and reseal; flour the surface to prevent sticking.

Preheat cooking surface: Heat a heavy skillet, cast-iron pan, or tandoor (if available) over medium-high heat until very hot. If using a skillet, you can brush it very lightly with oil but traditionally naan is cooked dry on a hot surface or slapped on a hot tandoor wall.

Cook the naan: Place the rolled naan onto the hot skillet. Cook 1–2 minutes until bubbles form and the underside has golden brown spots. Flip with tongs or spatula and cook the other side 1–2 minutes. For a more authentic char, hold the naan over an open flame with tongs for a few seconds to blister the surface (optional).

Brush with ghee: Immediately after cooking, brush both sides with melted ghee or butter. Sprinkle chopped pistachios on top if using and gently press so they adhere.

Keep warm: Stack finished naans wrapped in a clean kitchen towel to keep soft while you cook the remaining pieces.