Gluten-Free Peshwari Naan
Elevate your bread game with this Gluten-Free Peshwari Naan recipe—an irresistible blend of warm, chewy naan and a sweet, nutty filling. Perfect for gluten-free diets, this homemade version uses gluten-free all-purpose flour and xanthan gum for a tender, elastic dough. The filling combines desiccated coconut, ground almonds, and golden sultanas, creating a delightful contrast of texture and flavor. Brushed with melted butter, these naans are cooked to golden perfection in a skillet and served warm, making them the ideal accompaniment for curries or a comforting sweet snack on their own. Quick to prepare and bursting with aromatic goodness, this gluten-free naan recipe is the ultimate crowd-pleaser for any meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 250 grams Plain Greek yogurt
- 60 milliliters Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 50 grams Desiccated coconut
- 50 grams Ground almonds
- 50 grams Golden sultanas
- 2 tablespoons Melted butter
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt.
Add the plain Greek yogurt, warm water, olive oil, and honey. Mix together until a dough begins to form.
Knead the dough gently in the bowl for about 5 minutes until smooth and elastic. If the dough is sticky, add a little more flour.
Cover the bowl with a damp cloth and let it rest for 20 minutes to allow the dough to relax.
Meanwhile, prepare the filling by combining the desiccated coconut, ground almonds, and golden sultanas in a small bowl.
Preheat a non-stick skillet or griddle over medium-high heat.
Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten slightly.
Take one of the dough balls and place a portion of the coconut-almond-sultana mixture in the center. Gather the edges of the dough to encase the filling and seal it well.
Gently flatten the filled dough ball and roll it out carefully into a rough oval shape using a rolling pin.
Transfer the rolled naan onto the preheated skillet. Cook for about 2-3 minutes on one side until bubbles start to form.
Flip the naan and cook the other side for another 2-3 minutes until golden brown and cooked through.
Repeat the filling, rolling, and cooking process with the remaining dough balls.
Brush the hot naans with melted butter before serving.
Serve warm as a delightful accompaniment to your favorite curry or as a sweet snack.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 62.6 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 500 mg | 38% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1368 mg | 29% | |
*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.
