Peshwari Naan is a uniquely sweet flatbread made with regular savory naan dough and flavored with coconut, sultanas, honey, and flaked almonds. This soft, fluffy, and chewy naan bread is a popular side dish choice in many restaurants, and I am a fan as well.
However, I also enjoy my homemade version, inspired by my delicious Keema Naan Bread and Bullet Naan- Spicy Indian Flatbread with Cheese recipes.
Jump to:
Serve these sweet naans alongside Chicken Handi and a bowl of Indian Chickpea Salad (Chana Salad), and you are in for a treat!
Naan bread is usually made in tandoori ovens, but you can cook it just as well in a regular cast iron skillet or frying pan.
In a Tawa or hot pan, they puff up nicely and get a nice char that way. Plus, it's quicker and easier.
What is Peshwari Naan?
Peshwari Naan, a type of naan bread that's really popular in Indian cuisine, is usually baked in a clay oven known as a tandoor. What makes Peshwari Naan special is its sweet filling consisting of nuts, raisins, and coconut.
Sometimes, it even has sugar, honey, or cardamom for extra sweetness and flavor. The name comes from Peshawar, a city in Pakistan, where people first started making this kind of naan.
It's got a rich, sweet taste that goes really well with spicy dishes in Indian cooking.
Why This Recipe Works?
- Peshwari naan bread features a mix of sweet ingredients like coconut and raisins, and nuts, which pleasantly contrasts with savory dishes, especially spicy food.
- The recipe is straightforward. You make a dough, roll it out, and cook it. It's pretty simple and the bread comes out soft and fluffy.
- You can adjust the Peshwari naan filling by adding or leaving out certain nuts or fruits depending on what you like or need for your diet.
- The sweet filling of Peshwari Naan makes it popular among those who may not prefer spicy food, including children.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Dough Ingredients for Naan
- Ghee - Ghee is a type of clarified butter without any milk bits or water, just pure butterfat. It's great for making naan because it tastes more buttery than regular butter and doesn't burn easily, even on high heat. You can find ghee in most stores or Asian shops, but you can also make it yourself at home. If you don't have ghee, regular butter works too!
- Flour - For Peshwari naan bread, plain white flour or all-purpose flour works best. If you use different flours like whole wheat, the naan will be less soft and more dense. If you only have strong white flour or bread flour, that's fine to use too.
- Yeast - For this recipe, I prefer using fast-action dry yeast. It's also fine to use standard active/dry yeast or fresh yeast.
- Baking Powder - It gives the naan some extra rise and makes it softer.
- Yogurt - Yogurt is a great way to add a tangy and rich flavor, while also making the dough softer.
Ingredients for Filling
- Butter -It adds richness and flavor to the Peshwari naan filling as well as helps to bind the sweet filling ingredients, like coconut and nuts, together.
- Cream - I use full-fat heavy cream (double cream) to add a luxurious and velvety texture to the filling. The cream also balances the flavors, softening the sweetness of the other ingredients.
- Almond Flakes - These add a delightful crunch and nutty flavor to the naan.
- Honey - It adds natural sweetness and a slight floral note, complementing the other ingredients. Honey also helps in binding the filling and adds moisture, ensuring the naan doesn't dry out.
- Raisins - They add a sweet and chewy touch to the naan and give a slightly fruity flavor that goes well with the bread's savory taste.
How to Make Peshwari Naan?
Making this soft and fluffy Sweet Coconut Peshwari Naan at home is surprisingly easy and straightforward.
Here are a few simple steps that you need to follow:
Preparing the Dough for Naan
Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
Combine all the ingredients, cover the bowl, and then let it rest in a warm place for 30 minutes.
Incorporate the yogurt into the mixture and then add the remaining flour, salt, and baking powder.
Use your hands to mix until a sticky and soft dough forms.
Add 2 teaspoons of ghee or butter, rubbing it over the dough.
Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth. Let it rise for an additional 15 minutes.
Add another teaspoon of ghee or melted butter to the dough, gently spreading it all over.
Next, turn the dough out onto a work surface and knead it for 30 seconds.
Return the dough to the bowl, cover it, and let it rise for 15 minutes in a warm place.
The dough will become noticeably smoother during this time.
Prepare the Filling
To create the Peshwari naan filling mix desiccated coconut, almond flakes, cream, and sultanas in a bowl.
Set it aside and proceed to shape the naan bread.
Shape and Bake the Naan
After the dough has risen, gently knead the dough on an oiled surface for a minute, then divide it into four equal portions (around 112 grams each).
Roll each portion into a ball and lightly dust them with flour.
Cover the dough balls and allow them to rest for 5 minutes before shaping.
Divide the filling into four equal parts. Meanwhile, heat a large heavy-based non-stick pan or skillet over medium to high heat.
Roll out one of the dough balls to the size of a small plate using a rolling pin. As you work on this dough ball, keep the others covered.
Put a quarter of the filling in the center of the rolled-out dough.
Pull the edges up to seal and reshape it into a ball.
Dust the ball with a bit of flour, and then use your fingers or a rolling pin to shape it into a teardrop or oval shape, about 3 mm (⅛ inch) thick.
When the pan is really hot, place the naan in it. Cook until it's golden brown, then use tongs to flip it.
Place it on a plate and brush the top of the naan with some ghee or butter.
Garnish with almonds and chopped coriander or cilantro before serving.
Wrap it in a clean cloth as you work on rolling out and cooking the rest of the naan bread.
Top Tips From the Chef
- All-purpose flour is the ideal choice for making naan bread. Using alternative flours, like whole wheat flour, can result in naan breads that are less soft and more dense.
- The naan bread dough should be soft and sticky in order to achieve soft and fluffy naan bread.
- To achieve bubbly naan bread, ensure your skillet is extremely hot. Tandoor ovens, which reach very high temperatures, create naan that's soft and bubbly inside and charred outside. For similar results, only place your naan in the skillet once it is thoroughly heated.
- To ensure your naan is soft and fluffy, avoid rolling it too thin. However, be cautious not to make it too thick either, as this can lead to an undercooked, doughy center.
- Once you have made the dough, you must use it promptly. If you plan to prepare the dough in the morning for cooking later in the evening, reduce the yeast to ¼ teaspoon and keep the dough covered in the fridge until needed.
Serving Suggestions
Peshwari Naan, with its sweet and nutty flavor, pairs beautifully with a variety of dishes:
- Rich and spicy curries, such as Dal Palak (Spinach Dal), Chicken Handi, and Butternut Squash and Chickpea Curry complement the sweetness of Peshwari Naan perfectly.
- Spicy Tandoori Chicken, Lamb Shish Kebab, or Hyderabadi Mutton Biryani make a great combination with the soft and fluffy coconut naan.
- A cooling yogurt-based side like Onion Raita or mint raita can balance the richness of the naan and accompanying dishes.
- Fresh, zesty salads like Indian Chickpea Salad (Chana Salad) add a refreshing element to the meal.
Storage and Reheating
Cool the naan to room temperature, then store it in an airtight container or wrap it in aluminum foil. Keep in the fridge for up to 3 days.
For longer storage, wrap the naan individually in cling film and place it in a freezer bag. Freeze for up to 3 months.
To reheat, heat a pan over medium heat and warm each naan for 30-60 seconds per side.
You can also use your oven to reheat Naan Bread. Preheat your oven to 350°F (175°C). Wrap naan in foil and heat for about 10 minutes.
Recipe FAQs
The naan should puff up, and the bottom should have golden-brown spots. The surface should be fully cooked but still soft.
Absolutely! You can cook it in a skillet or frying pan on the stovetop, which gives a similar effect to a tandoor.
Yes, you can use whole wheat flour, but it will make the naan denser. For a lighter texture, stick to all-purpose flour or a mix of both.
Related Recipes
For more delicious flatbread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this soft and fluffy Peshwari Naan Coconut Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Sweet Coconut Peshwari Naan
Equipment
Ingredients
For the Dough
- 150 ml water (lukewarm)
- 3 g fast-action dried yeast
- 250 g plain white flour / all-purpose flour
- 50 g plain yogurt
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 3 teaspoon melted ghee or butter (2 teaspoons (10 grams) and 1 teaspoon (5 grams)separately
For the Filling
- ¼ cup melted butter
- 2 tablespoon honey
- 2 tablespoon sultanas (or raisins)
- 2 tablespoon flaked almonds
- 2 tablespoon desiccated coconut
- coriander/cilantro for garnish
Instructions
Preparing the Dough
- Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
- Combine all the ingredients, cover the bowl, and then let it rest in a warm place for 30 minutes.
- Incorporate the yogurt into the mixture and then add the remaining flour, salt, and baking powder. Use your hands to mix until a sticky and soft dough forms.
- Add 2 teaspoons of ghee or butter, rubbing it over the dough.
- Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth. Let it rise for an additional 15 minutes.
- Add another teaspoon of ghee or melted butter onto the dough, gently spreading it all over. Next, turn the dough out onto a work surface and knead it for 30 seconds.
- Return the dough to the bowl, cover it, and let it rise for 15 minutes in a warm place. The dough will become noticeably smoother during this time.
Preparing the Filling
- To create the Peshwari naan filling mix desiccated coconut, almond flakes, cream, and sultanas in a bowl.
- Set it aside and proceed building the naan breads.
Shaping and Cooking the Naan
- After the dough has risen, gently knead the dough on an oiled surface for a minute, then divide it into four equal portions (around 112 grams each).
- Roll each portion into a ball and lightly dust them with flour. Cover the dough balls and allow them to rest for 5 minutes before shaping.
- Divide the filling into four equal parts. Meanwhile, heat a large heavy-based non-stick pan or skillet over medium to high heat.
- Roll out one of the dough balls to the size of a small plate using a rolling pin. As you work on this dough ball, keep the others covered.
- Put a quarter of the filling in the center of the rolled-out dough, then pull the edges up to seal and reshape it into a ball.
- Dust the ball with a bit of flour, and then use your fingers or a rolling pin to shape it into a teardrop or oval shape, about 3 mm (⅛ inch) thick.
- When the pan is really hot, place the naan in it. Cook until it's golden brown, then use tongs to flip it.
- Place it on a plate and brush the top of the naan with some ghee or butter.
- Garnish with almonds and chopped coriander or cilantro before serving.
Video
Notes
- All-purpose flour is the ideal choice for making naan bread. Using alternative flours, like whole wheat flour, can result in naan breads that are less soft and more dense.
- The naan bread dough should be soft and sticky in order to achieve soft and fluffy naan bread.
- To achieve bubbly naan bread, ensure your skillet is extremely hot. Tandoor ovens, which reach very high temperatures, create naan that's soft and bubbly inside and charred outside. For similar results, only place your naan in the skillet once it is thoroughly heated.
- To ensure your naan is soft and fluffy, avoid rolling it too thin. However, be cautious not to make it too thick either, as this can lead to an undercooked, doughy center.
- Once you have made the dough, you must use it promptly. If you plan to prepare the dough in the morning for cooking later in the evening, reduce the yeast to ¼ teaspoon and keep the dough covered in the fridge until needed.
Isabel
These looks delicious! Thanks for the recipe and the video, definitely will try for my next curry night.