What could be better than fluffy soft naan bread with a hint of sweetness to mop up a lovely curry sauce!
Some recipes like to include banana sultanas in their peshawari naan, but I’m not keen on fruit in my naan, so I like to use a deliciously sticky mixture of ground almonds and desiccated coconut. This bread is the perfect mix of sweet and salty!
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Peshawari is almost always my naan of choice when we get takeaway. I love the soft chew of the bread with that hint of almond sweetness.
And then of course comes the best part – tossing a big, ripped hunk through a lovely warm puddle foothold Sauce and tasting the spicy sauce with the sweet bread.
Pure happiness!
✅ how to do it
Full recipe with detailed steps on the recipe card at the end of this post.
- We start by making the dough, which has the usual ingredients of yeast, water, bread flour, sugar and salt. We also add Baking powder (as an additional leavening agent and to help the dough swell), yogurt (to make the naan bread chewy and soft) f butter (to enrich the taste, and to help with the slight compaction of naan bread).
- After preparing the dough, leave it to rise for 60-90 minutes.
- so we prepare the filling – A mixture of ground almonds, desiccated coconut, brown sugar and butter.
- Then divide the dough into 6 parts and roll each into a long rectangle. Spread/bend the filling on half of each piece of dough, and fold the dough and roll/shape more.
- We fry the naan breads in a hot dry pan, brush with melted butter when they are ready.
👩🍳Professional tip The naan breads can be kept warm by stacking them, covering them with foil and placing them in a hot oven while you cook the rest. Stacking them helps keep the naan nice and soft.
🍽️ A round curry to dip the naan in
They are so soft and fluffy – just look at the lovely sweet filling.
I haven’t made a video for this recipe yet – we were so busy filming a recipe for the new book. But I really want to make a video for it as soon as possible. Is this something you would like to see?
🍲 More fantastic toppings with Indian inspiration
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Homemade peshawari naan recipe
What could be better than fluffy soft naan bread with a hint of sweetness to mop up a lovely curry sauce!
Component
Coconut and almond filling:
Instructions
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Place the yeast in a bowl and add the hot water. Mix together and leave for 5 minutes, until foam appears on top of the water.
2 teaspoons (7 grams) of instant yeast, 120 ml (½ cup) warm water
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Add the flour, sugar, baking powder, salt, yogurt and melted butter to the mixer bowl, along with the yeast and water mixture.
300 grams (2 ½ cups) strong white bread flour, 1 teaspoon (5 grams) of sugar, ½ teaspoon baking powder, 1 teaspoon (5 grams) of salt, 150 ml (half a cup + 2 tablespoons) natural yogurt, 30 grams (2 tablespoons) melted butter without salt
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Mix the dough together with the dough hook until combined. The mixture will seem dry at first, but will come together.
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After the union, continue to knead the dough with the dough hook for 10 minutes. At this point the dough will be quite sticky.
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Place the dough in a greased bowl, cover with a damp towel or plastic wrap and leave to rise for 60-90 minutes until it doubles in volume.
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Meanwhile, prepare the coconut and almond filling by mixing the ground almonds, desiccated coconut, sugar and butter together in a small bowl, until combined. put to one side.
100 grams (1 cup) ground almonds, 3 tablespoons desiccated coconut, 4 tablespoons light brown sugar, 30 grams (2 tablespoons) melted butter without salt
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Dust the work surface with a good sprinkling of flour. Divide the dough into 6 balls.
3-4 tablespoons of plain flour (for any purpose).
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Sprinkle each ball of dough with flour and roll each of them into rectangles, roughly. 10 cm (4 in) x 5 cm (2 in).
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Divide the coconut/almond mixture between the rectangles of dough, spread it so that it covers half of the dough. The filling may be a little crumbly, but that’s okay.
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Fold the dough, so that you now have a square of dough, the size of approx. 5 cm x 5 cm (2 inches), and seal the edges with your fingertips. Repeat with the remaining dough.
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Carefully shape each square of dough into a teardrop or oval shape, about 15 cm (6 inches) long and about 10 cm (4 inches) wide at the widest point. I prefer to use my hands for this part, but you can use a rolling pin if you prefer.Don’t worry if the naan breads are a little smaller. You basically want to get the dough fairly thin, but without the filling leaking out.
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Heat the oven to its lowest setting (to keep the naan breads warm).
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Heat a large pan (or a Teflon pan or a seasoned cast iron pan) over high heat. When it is very hot, place naan bread in the dry pan and fry approx. 3 minutes, until it rises.
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Turn the naan bread over and cook for another 3 minutes until golden spots appear on the bread. You can cook it for longer if you prefer darker spots (the pan may smoke a little if cooked for longer, so you may need to wipe it carefully after cooking each naan).
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When the naan bread is ready, place it on a baking sheet and generously brush the top part with the melted butter (about ¾ tablespoon of butter per naan).
75 grams (5 tablespoons) melted butter without salt
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Cover the tray with foil and put in the oven.
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Repeat, cooking each naan, brushing the top with melted butter and placing on top of the previously cooked naan (leaving them in a pile will keep them nice and soft). Each time you add a naan to the stack, re-cover the stack with the foil and return to the oven to keep warm until all the naans are cooked.
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Serve with your favorite curry.
✎ Notes
Fresh naan always tastes the best, but they still taste fantastic when made in advance.
Prepare all the naans, (don’t bother keeping them warm in the oven or brushing them with melted butter). Cover with foil after making each one (to keep them soft), but you don’t need to stack them if you’re making them in advance (they’ll take longer to cool in the stack).
Cool the naan breads and then store at room temperature in an airtight container for 1-2 days.
freezing:
Alternatively, freeze them in a freezer bag or sealed container. Place some greaseproof paper between each naan, so they don’t stick together when frozen.
Defrost at room temperature (still in the bag, or at least covered with foil, so they don’t dry out) for a few hours until completely thawed and no longer cold to the touch.
To reheat:
- Heat the oven to 180C/35oF.
- Place the naan breads on a baking sheet. It’s okay if they overlap a little.
- Sprinkle a little water on each naan (about ½ teaspoon per naan)
- Cover with foil and put in the oven for 8-12 minutes, until it is hot all the way through.
- Brush with melted butter and serve.
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