Peshwari Naan

Recipe by
Total Time:
2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Medium

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  • 3 cups - bread flour/all - purpose flour (maida)
  • 1 cup - lukewarm milk
  • 1.5 tsp - instant yeast
  • 1 tsp - sugar
  • 2-3 tbsp - yogurt
  • 1 tbsp - kalonji (onion seeds)
  • Salt to taste
  • For stuffing:
  • 1 cup - mixture of nuts, aniseeds, raisins, desiccated/dried coconut

How to Make Peshwari Naan

  • Sift the flour in a large bowl and add all the ingredients except the stuffing together.
  • Mix the dough and add lukewarm water until it comes together as a soft dough. Knead well.
  • Place it back in the bowl, cover and keep it in a warm place until double in size.
  • Once doubled, knead well again and let it rise once again.
  • Meanwhile take the stuffing ingredients and place in processor.
  • Grind into a coarse mixture.
  • Knead the dough again and with some flour, roll it out into a small circle and put the stuffing inside.
  • Bring the edges together, press it down and roll it again into a tear drop shape.
  • Heat the broiler and place the naan topped with some butter.
  • Once brown spots start appearing, remove and turn and repeat the process for the other side.
  • Serve hot with some ghee garnished with some toasted nuts, raisins and few sprigs of cilantro.
  • Recipe courtesy: