Peshawari Naan Bread Bread Machine
Experience the perfect blend of sweet and savory with this Peshawari Naan Bread recipe, tailored for effortless preparation in your bread machine. Fluffy and soft, these naan breads are filled with a delectable mixture of shredded coconut, finely chopped almonds, and golden raisins, offering a delightful burst of sweetness in every bite. Using yogurt and milk for a tender dough, combined with the ease of bread machine kneading, this recipe minimizes effort while delivering authentic flavor. Lightly toasted in a skillet and finished with a brush of melted butter, these naan breads pair beautifully with rich curries or can be enjoyed as a standalone indulgence. With just 15 minutes of prep work, this foolproof recipe is your gateway to restaurant-quality Peshawari naan at home!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cup Warm water
- 0.5 cup Milk
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 2.25 teaspoons Active dry yeast
- 0.33 cup Plain yogurt
- 2 tablespoons Vegetable oil
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Almonds (blanched and finely chopped)
- 2 tablespoons Golden raisins
- 2 tablespoons Butter (for brushing)
Instructions
Add the warm water, milk, sugar, and yeast to the bread machine pan. Let it sit for 5-10 minutes until the yeast starts to foam.
Add the yogurt, vegetable oil, and salt to the pan.
Sift the all-purpose flour and baking powder together. Gradually add the flour mixture into the bread machine pan.
Set the bread machine to the dough setting and start it. Let the machine knead and allow the dough to rise as per the machine’s program (usually about 1.5 hours).
While the dough is rising, prepare the Peshawari filling by mixing the shredded coconut, chopped almonds, and golden raisins in a small bowl. Set aside.
Once the dough is ready, transfer it to a lightly floured surface. Divide the dough into 8 equal portions and shape into balls.
Flatten one ball into a circle about 6 inches in diameter. Place 1-2 tablespoons of the Peshawari filling in the center. Fold the edges of the dough over the filling and pinch it closed.
Gently roll out the filled dough ball into an oval or round naan shape, being careful not to tear the dough.
Repeat the process for the remaining dough balls and filling.
Preheat a cast-iron skillet or heavy-bottomed pan over medium heat. Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes. Press lightly with a spatula for even cooking.
Remove the naan from the skillet and brush with melted butter while warm.
Serve hot with your favorite curry or as a sweet treat.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 176 mg | 4% | |
*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.
