Homemade Peshwari Naan Breads

Amy Massey
by Amy Massey
4 Pieces
8 hr 30 min

This recipe for homemade naan breads never lets me down. It produces perfect fluffy naan breads every time. With a little bit of patience required for proving time, even the most novice of cooks could land this recipe. What's more, you can easily double up the ingredients if you are serving dinner for a larger party and any left over dough freezes well too!

Peshwari naans are my favourite because I love the contrasting taste of the sweet bread with spicy curries. This recipe also works perfectly well without the filling and you can add different toppings such as garlic and coriander.

Soft and fluffy homemade naan breads

The Peshwari naan is filled with a sweet coconut filling.

Goes great with homemade curries!

Homemade Peshwari Naan Breads
Recipe details
  • 4  Pieces
  • Prep time: 8 Hours Cook time: 30 Minutes Total time: 8 hr 30 min
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For the dough
  • 450g plain flour, plus extra for dusting
  • 1/2 tbsp fine salt
  • 1 tbsp baking powder
  • 150ml milk
  • 3.5g dried active yeast
  • 1 tbsp granulated sugar
  • 2 large eggs
  • 135g Greek yoghurt
  • 1 tbsp oil or spray oil, for greasing
For the Peshwari filling
  • 2 tbsp unsalted butter
  • 100g almond flakes
  • 1 tbsp dessicated coconut
  • 1 1/2 tbsp single cream
  • 1 tbsp granulated sugar
  • 10 golden sultanas
  • 1 large handful white sesame seeds

Heat the milk in a microwave for 30 seconds or until warm.
Whisk in the yeast & sugar, cover and leave to stand for about 20 minutes until it foams up.
In a large bowl, sift together the flour, salt & baking powder.
In a small bowl, beat the eggs & yoghurt together.
Combine the flour, milk & egg mixtures together so it forms a sticky dough.
Tip onto your surface or in a stand mixer with a dough hook and knead for 10 minutes until you have a sticky ball.
Lightly grease a large, clean bowl with oil. Place the dough inside & cover with cling film. Leave to stand for between 1 and 24 hours to let it rise and double in size. I find 6 hours to be a perfect amount of time.
Once the dough has risen, prepare the filling by blending the almonds, coconut, cream, sugar and sultanas to a paste in a food processer.
Flour your surface well and pull off a piece of naan dough the size of a tennis ball. Flatten with your palm slightly.
Take a small handful of the filling, and fold the dough around it.
Roll out to about 5mm thick and the shape you want it to be.
Heat a dry frying pan until hot, then place the naan in the pan.
Cook for about 3 minutes before flipping and repeating on the other side.
Place the butter in a small microwaveable bowl and microwave for about 30 seconds until melted.
Brush the melted butter on top of the naans and sprinkle with sesame seeds.
  • Leave your dough to rise in a warm place for a better rise.
  • You can use the dough recipe with other fillings and toppings, such as garlic and coriander.
Amy Massey
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