Low Sodium Peshwari Naan
Indulge in the soft, pillowy perfection of Low Sodium Peshwari Naan—an irresistible twist on the classic Indian flatbread. Crafted with a healthy, low-sodium dough made from all-purpose flour, yogurt, and a touch of olive oil, this recipe is a guilt-free way to enjoy naan at home. Stuffed with a naturally sweet and nutty filling of raisins, almonds, cashews, coconut, and honey, each bite bursts with flavor and texture. Perfectly cooked in a skillet for golden, bubbly edges, this naan is brushed with melted unsalted butter for an indulgent finishing touch. Ready in just over an hour, it’s ideal for pairing with your favorite curries or as a standalone treat. This recipe is your go-to for a flavorful, lower sodium bread option that doesn’t compromise on taste or authenticity.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 150 grams Low sodium plain yogurt
- 100 milliliters Warm water
- 1 teaspoon Granulated sugar
- 1 teaspoon Active dry yeast
- 1 tablespoon Olive oil
- 50 grams Raisins
- 50 grams Unsalted almonds
- 50 grams Unsalted cashews
- 30 grams Unsweetened shredded coconut
- 2 tablespoons Honey
- 2 tablespoons Melted unsalted butter
Instructions
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it stand for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and baking powder. Add the yogurt, olive oil, and the activated yeast mixture. Mix until a soft dough forms.
Transfer the dough onto a floured surface and knead for about 5-7 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 place for about 1 hour or until doubled in size.
Meanwhile, prepare the filling by finely chopping the raisins, almonds, and cashews. In a bowl, combine the chopped nuts and raisins with the shredded coconut and honey. Mix thoroughly to form a cohesive filling mixture.
Once the dough has risen, punch it down and divide it into 4 equal portions.
Roll each portion into a ball and flatten slightly. Place a tablespoon of the filling in the center of each dough ball. Seal the edges and gently roll each into a teardrop or oval shape.
Preheat a skillet or cast-iron pan over medium-high heat.
Cook each naan for about 2-3 minutes on one side until bubbles form and the underside is golden brown. Flip and cook the other side for another 2 minutes.
Brush the hot naan with melted unsalted butter before serving.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 353.4 g | 129% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 84.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 542 mg | 42% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2012 mg | 43% | |
*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.
