Go Back
+ servings
stack of peshwari naan on plate
Print Recipe
5 from 2 votes

Peshwari naan

This delicious, soft naan bread has a slightly sweet, nutty filling that makes it something special (though it's really not that difficult).
Prep Time20 mins
Cook Time5 mins
rest time (approx)1 hr
Total Time25 mins
Course: Side, Snack
Cuisine: Indian, Pakistani
Servings: 3 approx
Calories: 327kcal
Author: Caroline's Cooking


  • ¾ tsp instant yeast
  • ½ tsp sugar
  • ¼ cup water 60ml
  • 1 cup all purpose flour 140g plain flour
  • ¼ tsp salt
  • ¼ cup plain yogurt 60ml/54g eg Greek style
  • ½ tbsp vegetable oil or canola or other plain oil

For the filling

  • 1 tbsp butter 14g
  • 1 tbsp desiccated coconut
  • 2 tbsp raisins 24g
  • 2 tbsp almonds 22g


  • Add yeast and sugar to warm water, stir to mix and set aside to bubble up around 5 minutes. Meanwhile, measure other ingredients and stir salt into flour.
  • Add yeast water, yogurt and oil to flour and mix all together. Bring the dough together into a ball.
  • Lightly flour a clean surface then knead the dough for around 5 minutes. Add a little extra flour if needed, but don't be tempted to add a lot - the dough should be pretty soft and flexible.
  • Lightly oil a bowl and add the dough. Turn in the oil, then cover with cling wrap/film and set aside to rice around 1 hour.
  • While the dough is rising, make the filling. Melt the butter (I find this easiest by putting in a microwavable dish, and cook on high for 15 seconds at a time, stir gently, then repeat until almost melted, and stir to melt last bit).
  • Place almonds, raisins, coconut and butter in food processor or blender and blend until it's in crumb-like. Scrape down sides and re-blend as needed. Divide the mixture into three (each approx 1tbsp).
  • Knock back the dough and divide into three - you can use scales to make them closer to equal or guess by eye, as you prefer.
  • Roll or flatten out one of the pieces of dough into around a 4in/10cm diameter circle and place filling mixture in the middle. Fold in sides over the filling then flatten out the dough, with filling inside, so that the filling spreads through middle. You can do this by hand or with a rolling pin. Try to make an eyedrop shape if you like, as is traditional, or whatever shape you prefer (or as it works out!). If you get any holes over the filled area, take a little dough from the edge and cover over and re-roll. Repeat with other pieces of dough/filling.
  • Warm a dry skillet/frying pan over a medium-high heat. Add one of the pieces of naan and cook for a couple of minutes until the bread puffs up and is starting to brown on the underside.
  • Turn over the bread and cook on the other side. As it cooks, rub the top with a little piece of butter (this helps soften it and give it a nice sheen).
  • Once cooked on the other side (it will only take a minute or two), remove from the pan and repeat with remaining breads, keeping them warm until all done and ready to serve.



Cast iron or other heavy-based skillet/frying pan is best to cook these. Don't add oil. You want the skillet to be pretty hot before adding the bread as if not, it won't cook properly and will be more likely to stick. 
If you wish to cook more, just multiply everything up and use same method.


Calories: 327kcal | Carbohydrates: 48g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 243mg | Potassium: 250mg | Fiber: 4g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg