Peshawari Naan Recipe
Naan bread stuffed with sweetened coconut flakes, coconut cream and nuts.
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Ingredients
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Dough Ingredients
Filling Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for about 10 minutes or until frothy.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Once the yeast is activated, add it to the flour mixture along with yogurt and ghee. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let It Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Filling Preparation
- 6
Prepare the Filling
In a mixing bowl, combine sweetened coconut flakes, coconut cream, chopped nuts, brown sugar, and cardamom powder. Mix well until all ingredients are fully combined.
Shaping and Cooking
- 7
Divide the Dough
Once the dough has risen, punch it down and divide it into equal portions (about 8-10 balls).
- 8
Roll Out the Dough
Take one dough ball and roll it out into a circle on a floured surface, about 6 inches in diameter.
- 9
Add the Filling
Place a generous amount of the coconut-nut filling in the center of the rolled dough.
- 10
Seal the Naan
Fold the edges of the dough over the filling and pinch to seal it tightly. Flatten it gently.
- 11
Cook the Naan
Preheat a tandoor or a skillet over medium-high heat. Cook each naan for about 2-3 minutes on each side until golden brown and cooked through.
- 12
