Dairy-Free Peshwari Naan
Indulge in the irresistible flavors of Dairy-Free Peshwari Naan, a vegan twist on the classic Indian flatbread. This recipe combines soft, fluffy naan with a luscious, slightly sweet filling made of desiccated coconut, ground almonds, juicy raisins, and a sprinkle of chopped pistachios, all bound together with creamy coconut cream. Perfectly golden and slightly charred, these naans are cooked on a skillet for an authentic, restaurant-quality finish. Whether you’re avoiding dairy or simply exploring plant-based options, this recipe is a delightful addition to your table, offering an aromatic, nutty sweetness that pairs beautifully with your favorite curries or as a standalone snack. Ready in under two hours, this easy-to-follow recipe will transform your homemade flatbread game into a feast of flavors!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 150 milliliters Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Coconut cream
- 50 grams Desiccated coconut
- 50 grams Ground almonds
- 50 grams Raisins
- 25 grams Chopped pistachios
- 0.25 teaspoon Salt (for filling)
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, sugar, and 0.5 teaspoon salt.
Add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until it doubles in size.
Meanwhile, prepare the filling by mixing the desiccated coconut, ground almonds, raisins, chopped pistachios, and 2 tablespoons of coconut cream in a bowl. Add 0.25 teaspoon salt and mix thoroughly.
Once the dough has risen, punch it down and divide it into four equal portions.
Roll each portion into a ball and then flatten it into a circle approximately 6-8 inches in diameter.
Place a quarter of the filling mixture in the center of each dough circle.
Bring the edges of the dough together, sealing the filling inside. Flatten the stuffed dough gently with your hands, ensuring it doesn't burst.
On a lightly floured surface, roll out each stuffed dough ball into a 1/4-inch thick circle.
Heat a non-stick skillet or tawa over medium-high heat. Cook the naan for about 2 minutes on one side, or until bubbles start to appear.
Flip the naan and cook the other side for another 2-3 minutes, pressing down slightly with a spatula, until golden brown spots form.
Brush with additional olive oil if desired and serve warm.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 68.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
