Peshwari Naan Recipe

Activate yeast

In a small bowl combine warm water (about 38–43°C / 100–110°F), sugar and instant dry yeast. Stir, then let sit 5–8 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

Mix wet ingredients

In a large mixing bowl whisk together warm milk, yogurt and oil (or melted ghee) until smooth.

Combine dry ingredients

Sift the all-purpose flour, salt and baking powder (if using) into the bowl with the yogurt mixture. Make a well in the center.

Form dough

Pour the activated yeast into the well. Using a wooden spoon or your hand, gradually mix the flour into the wet ingredients to form a soft, slightly sticky dough. If dough feels too dry, add up to 1–2 tbsp warm water; if too wet, sprinkle a little flour.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with cling film or a damp cloth and let rise in a warm place for 60–90 minutes or until doubled in size.

Prepare dry filling

While the dough is rising, combine desiccated coconut, ground almonds, ground cashews, ground pistachios (if using), icing sugar, orange zest and salt in a bowl. Stir to combine and break up any lumps.

Bind filling

Add the melted ghee, honey and milk to the dry mixture. Mix with a spoon until the filling holds together when pressed — it should be moist but not runny. If too dry, add up to 1 tsp more milk; if too wet, add a little extra desiccated coconut or icing sugar. Taste and adjust sweetness or cardamom if desired.

Chill (optional)

For easier handling, refrigerate the filling in a small bowl for 15–20 minutes so it firms slightly before shaping.

Portion dough

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces (for medium naans) — each about 90–100 g. Roll each piece into a ball and cover with a cloth while you work.

Fill naans

Flatten one dough ball with your palm into a disk about 10 cm (4 in) across. Place about 2–3 tbsp of the peshwari filling in the center. Fold edges up to enclose the filling, pinching to seal tightly. Gently flatten and roll with a rolling pin into an oval or teardrop shape about 6–8 mm thick. Work gently so the filling stays sealed.

Preheat cooking surface

Heat a heavy cast-iron skillet or non-stick pan over medium-high heat until very hot. Alternatively, preheat a tandoor or pizza stone in a very hot oven (250–290°C / 480–550°F) if you have one. If using an oven, set to broil/very high heat and place the stone/griddle on the top rack.

Cook on stovetop

If using a skillet: brush the top side of the naan lightly with water. Place the naan wet-side down onto the hot skillet. Cook for 1–2 minutes until bubbles form and the bottom is golden with charred spots. Brush the top with a little water and flip; cook the second side for 1–2 minutes until cooked through. Reduce heat if browning too fast. After flipping, press gently with a spatula to ensure even contact.

Finish under broiler / oven method

If using a very hot oven or broiler: place the rolled naans onto a preheated pizza stone or baking tray and broil for 1–3 minutes until puffed and charred in spots. Watch closely to avoid burning.

Brush with ghee and garnish

Remove cooked naans to a plate and immediately brush both sides with melted ghee or butter. Sprinkle toasted flaked almonds or sliced pistachios on top, pressing lightly so they stick.

Keep warm

Keep finished naans wrapped in a clean tea towel or in a low oven (about 80–90°C / 175–195°F) while you cook the remaining naans so they stay soft.