Peshwari Naan
Elevate your homemade bread game with this irresistible Peshwari Naan recipe, a sweet and nutty twist on the classic naan that pairs beautifully with curries, kebabs, or simply as a standalone treat. Crafted from soft, fluffy dough enriched with natural yogurt, the naan bursts with a decadent filling of ground almonds, desiccated coconut, and golden raisins, offering a perfect balance of texture and flavor. Baked to golden perfection and brushed with melted butter, this oven-baked delight is a crowd-pleaser, ready in just under two hours. Whether you're hosting a dinner party or craving authentic Indian cuisine, Peshwari Naan is a must-try dish that combines tradition with indulgence. Keywords: Peshwari Naan recipe, sweet naan bread, Indian bread, homemade naan, almond naan, coconut naan, golden raisin-filled naan.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 7 grams Yeast
- 10 grams Sugar
- 5 grams Salt
- 250 milliliters Warm water
- 60 grams Natural yogurt
- 30 milliliters Vegetable oil
- 50 grams Ground almonds
- 50 grams Desiccated coconut
- 60 grams Golden raisins
- 50 grams Butter, melted
Instructions
Combine the warm water, yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, sift together the all-purpose flour and salt.
Add the yogurt and vegetable oil to the flour mixture. Mix by hand or with a mixer on low speed.
Gradually add the yeast mixture while mixing until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until it has doubled in size.
Preheat your oven to the highest temperature (around 230°C or 450°F). If using a pizza stone, place it in the oven to heat up as well.
For the filling, mix the ground almonds, desiccated coconut, and golden raisins in a bowl.
Once the dough has risen, divide it into 4 equal parts.
Roll out each piece of dough on a floured surface to form an oval shape about 1cm thick.
Place a generous tablespoon of the filling mixture in the center of each oval.
Fold the dough over the filling and seal the edges. Gently roll it out again to maintain the oval shape.
Transfer the naans to a baking tray or hot pizza stone.
Bake each naan for 6-8 minutes until puffed and golden brown.
Brush the hot naans with melted butter before serving.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 396.3 g | 144% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 64.7 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1765 mg | 38% | |
*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.
