Sugar-Free Peshwari Naan
Experience the wholesome delight of Sugar-Free Peshwari Naan—a healthier spin on the classic Indian bread that doesn't compromise on flavor. Crafted with whole wheat flour, natural sweeteners like stevia or monk fruit, and an irresistible filling of unsweetened shredded coconut, finely chopped almonds, and dried sultanas or cranberries, this naan is perfect for those seeking guilt-free indulgence. Soft and fluffy yet rich with nutty and fruity aromas, it’s cooked to golden perfection in a skillet and brushed with a touch of ghee or butter for added decadence. Ideal as a sugar-free companion to curries, kebabs, or even enjoyed on its own, this recipe is a testament to balanced eating without sacrificing taste. Whether you're catering to dietary restrictions or simply embracing a healthier lifestyle, Sugar-Free Peshwari Naan will elevate your mealtime with authentic Indian flavors that are lighter and nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Whole Wheat Flour
- 7 grams Active Dry Yeast
- 120 ml Warm Water
- 1 tablespoon Natural Sweetener (Stevia or Monk Fruit)
- 1 teaspoon Salt
- 4 tablespoons Plain Yogurt
- 2 tablespoons Olive Oil
- 1 teaspoon Baking Soda
- 50 grams Unsweetened Shredded Coconut
- 30 grams Almonds, finely chopped
- 30 grams Sultanas (Raisins) or Dried Cranberries
- 2 tablespoons Ghee or Butter
Instructions
In a small bowl, mix the warm water and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the whole wheat flour, natural sweetener, salt, and baking soda.
Add the yogurt, olive oil, and the yeast mixture into the dry ingredients. Mix until the dough begins to come together.
Knead the dough for about 5-7 minutes until it is smooth and elastic.
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
In another bowl, mix the shredded coconut, chopped almonds, and sultanas or dried cranberries. This will be your filling.
Once the dough has risen, punch it down and divide it into four equal portions.
Roll each portion into a ball, then flatten it into a small disc about 1 cm thick.
Place a tablespoon of the filling mixture in the center of each disc, gather the edges to the top, and pinch to seal. Gently flatten the filled dough.
Heat a non-stick skillet or tawa over medium-high heat.
Flatten each filled naan into an oval shape, about 0.5 cm thick, using a rolling pin.
Place the naan on the hot skillet and cook for 2-3 minutes, or until bubbles start forming on the surface.
Flip the naan and cook the other side until golden brown and fully cooked, about 2 more minutes.
Remove from the skillet and brush lightly with melted ghee or butter.
Serve warm as a delicious accompaniment to your favorite Indian dishes.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 28.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2019 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.
