Nut-Free Peshwari Naan
Elevate your homemade bread game with this irresistible Nut-Free Peshwari Naan, a sweet and savory twist on the classic Indian flatbread. Designed for those with nut allergies, this recipe features a perfectly soft yeast dough stuffed with a delightful mix of sultanas, desiccated coconut, and finely chopped dried apricots, creating a rich, fruity filling without compromising on authenticity. Finished with a golden brush of melted ghee or butter, these warm, pillowy naans are perfect served alongside your favorite curries or enjoyed as a standalone snack. With a thorough yet approachable preparation process and only 20 minutes to cook, this nut-free naan recipe is ideal for weeknight dinners or special occasions. Impress your taste buds with this allergy-friendly take on a Peshwari favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 150 milliliters Warm water
- 60 grams Plain yogurt
- 2 tablespoons Vegetable oil
- 50 grams Sultanas (golden raisins)
- 50 grams Desiccated coconut
- 50 grams Dried apricots, finely chopped
- 2 tablespoons Ghee or butter, melted
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Stir well to mix the dry ingredients.
Add the warm water, plain yogurt, and vegetable oil to the dry ingredients. Mix with a spatula until it forms a soft dough.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough back into the mixing bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the filling by mixing together the sultanas, desiccated coconut, and finely chopped dried apricots in a bowl.
Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal portions.
Roll each portion into a ball, then flatten slightly with your hands.
Take one portion and gently roll or stretch it into a rough oval shape about 1/4 inch thick.
Place a quarter of the filling mixture in the center of the flattened dough. Fold the edges over the filling, pinching to seal it completely.
Gently roll or press the filled dough piece again to about 1/4 inch thick.
Heat a skillet or frying pan over medium heat.
Place the naan onto the heated skillet. Cook for about 2-3 minutes on one side or until bubbles form and it starts to brown.
Flip the naan and cook the other side for 2-3 minutes.
While it's hot, brush each side with melted ghee or butter.
Repeat the process with the remaining dough portions.
Serve warm with your favorite curry or enjoy on its own.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 70 mg | 24% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 72.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 217 mg | 17% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1750 mg | 37% | |
*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.
