peshwari naan recipe
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5 from 1 vote

Peshwari Naan Recipe

Curry isn't complete without naan bread! Use our step by step guide to make this delicious, fluffy, and sweet Peshwari naan recipe.
Course Side Dish
Cuisine Indian
Keyword Curry
Prep Time 25 minutes
Cook Time 6 minutes
Resting time 2 hours
Total Time 2 hours 31 minutes
Servings 4 sharing naans
Calories 580kcal
Author Skint Chef
Cost 42p per naan

Ingredients

For the naans

  • 350 g plain flour 11p
  • 1 tsp fast-action dried yeast (or 1 sachet) 11p
  • ½ tsp baking powder 2p
  • 1 tsp sugar 1p
  • 1 tsp salt 1p
  • 2 tbsp natural yoghurt 6p
  • 100 ml hot water
  • 100 mls milk 4p
  • 1 tsp butter 3p

For the Peshwari filling

  • 40 g sultanas 8p
  • 40 g desiccated coconut 16p
  • 40 g almonds 50p
  • 40 g pistachio 51p
  • 1 tbsp single cream 5p

Instructions

  • Place the flour, yeast, sugar, baking powder and salt in a bowl. Mix the hot water and milk then slowly add to the flour mix, adding a bit at a time then mixing before adding more.
  • When all the milk and water has been added mix in the yoghurt then take the dough from the bowl and place on a well floured surface. Knead the dough for approximately 5-10 minutes then place in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1-2 hours.
  • Blend the pistachios, almonds, sultanas and desiccated coconut until very finely chopped then mix in the cream to make a paste. If you would rather a dry mix you don’t have to add the cream.
  • When the dough is risen remove from the bowl and split into equal parts depending on how many naans you wish to make.
  • Roll the dough out to about 1cm thickness, then add some of your nut mix to one half of the dough. Fold the dough in half to cover the nut mix and pinch the edges to seal them. Then roll out carefully into a thin oval shape approximately 1 cm thick. If you like your naans quite doughy then leave them a little thicker. Repeat for all your dough.
  • Grill the naans on a non-stick baking tray for approximately 3 minutes each side until it slightly starts to colour then remove from the heat. Brush a little butter over the top and use to mop up your favourite curry.

Notes

We made 4 large sharing naans but you could easily get 8 small individual naans from the mixture.
 
Total cost £1.69, 42p per serving
Figures are correct at the time of calculation. Prices are based on a generic, mid-price range supermarket, choosing their own value brand.
Nutrition data provided is provided as an estimate only. It is the reader's responsibility to calculate the nutritional information with the actual ingredients you use in your recipe if you need to follow a particular diet or for medical purposes.

Nutrition

Calories: 580kcal | Carbohydrates: 86g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 12mg | Sodium: 616mg | Potassium: 517mg | Fiber: 7g | Sugar: 11g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 5mg