Peshwari Naan - Sweet Naan Recipe

Activate Yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Combine Ingredients

Make a well in the center of the flour mixture, and add the yogurt, activated yeast mixture, and oil. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Let it Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare Filling

In a mixing bowl, combine the chopped nuts, desiccated coconut, raisins, sugar, and cardamom powder. Mix well and set aside.

Divide the Dough

Once the dough has risen, punch it down and divide it into equal portions (about 6-8). Shape each portion into a ball.

Roll Out Naan

Take one ball of dough, flatten it slightly, then roll it out into a circle (about 6-8 inches in diameter).

Add Filling

Place a generous tablespoon of the nut filling in the center of the rolled-out dough. Fold the edges over the filling and pinch to seal.

Roll Again

Gently roll out the filled dough ball again into a circle, being careful not to let the filling escape.

Cook Naan

Heat a skillet or tandoor over medium-high heat. Place the naan on the hot surface and cook for about 2-3 minutes on each side, until golden brown and puffed up.

Brush with Butter

Remove the naan from the skillet and brush with melted butter. If desired, sprinkle with nigella seeds.