Peshwari Naan Recipe – Naan Stuffed with Sweet Dry Fruits
Peshwari Naan is a delectable variation of the traditional Indian flatbread, often enjoyed alongside rich curries or as a snack. The soft, pillowy texture and the sweet stuffing of dry fruits make this naan a favorite in many North Indian households. Easy to prepare at home and cooked right on the stovetop, this Peshwari Naan will transport you to the heart of North India with every bite. It is a perfect accompaniment to butter chicken, dal, or any curry, bringing both flavor and texture to your meal.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2-1/4 cups (extra for dusting) |
| Active Dry Yeast | 1-1/2 teaspoons |
| Sugar | 1 teaspoon |
| Curd (Dahi / Yogurt) | 100 grams |
| Lukewarm Water | 150 ml |
| Salt | 2 teaspoons |
| Oil | 2 tablespoons |
| Ghee or Butter | As needed (for greasing) |
| For Stuffing | |
| Whole Almonds (Badam) | 1/4 cup |
| Sultana Raisins | 100 grams |
| Fresh Coconut (optional) | 1/2 cup |
| Kalonji (Onion Nigella Seeds) | For sprinkling on top |
Preparation Time:
90 minutes (includes proving time)
Cook Time:
30 minutes
Instructions
-
Activate the Yeast:
Begin by preparing the yeast mixture. In a small bowl, combine the active dry yeast and sugar. Pour in lukewarm water and stir gently. Let it sit for about 5 minutes, or until the yeast begins to bubble and froth. If no froth appears, it may indicate that the yeast is inactive; in such a case, discard the mixture and start again with fresh yeast. -
Prepare the Dough:
In a large mixing bowl, add the all-purpose flour, salt, and oil. Mix the ingredients together with your fingers until evenly distributed. Make a well in the center of the flour mixture and pour in the frothy yeast mixture and curd (yogurt). Stir the ingredients together until the flour is evenly moistened and a sticky dough forms. -
Knead the Dough:
Clean your counter surface and rub a bit of flour on your fingers. Transfer the dough onto the surface and start kneading. Initially, the dough will be sticky, but continue to knead using a “stretch, fold back” motion. Avoid adding too much flour, as this may affect the texture of the naan. Knead for about 8-10 minutes until the dough becomes smooth, soft, and shiny. -
Allow the Dough to Rise:
Once the dough is kneaded, place it in a lightly oiled bowl, ensuring the dough is coated with a thin layer of oil to prevent it from drying out. Cover the bowl with a damp cloth and set it aside in a warm place for 1 to 1.5 hours, allowing it to rise and double in size. -
Prepare the Stuffing:
While the dough is proving, prepare the stuffing. In a grinder, coarsely blend the whole almonds and sultana raisins. Optionally, add fresh coconut to the mixture if you desire. Set the stuffing aside. -
Punch and Knead the Dough:
After 1.5 hours, the dough should have risen. Gently punch it down with your fist to release the air trapped inside. Knead the dough for another 2 minutes to ensure it is smooth and ready for shaping. -
Shape the Naan:
Divide the dough into equal portions. For larger naans, you can make 3 big balls of dough. Dust the counter with some flour and roll each dough ball into a smooth round shape. Place a generous spoonful of the dry fruit stuffing in the center of the dough circle. Carefully fold the edges of the dough inward to seal the stuffing inside, then gently roll the dough into your desired shape, making sure the stuffing does not escape. -
Add Kalonji:
Sprinkle some kalonji (nigella seeds) on top of the rolled naan. You can also add a few almond flakes for extra texture and flavor. -
Cook the Naan:
Heat a tawa (flat griddle) over medium heat and generously grease it with ghee or butter. Place the rolled-out peshwari naan on the tawa. Cover it and cook on low flame. You’ll notice the naan starting to puff up as it cooks. After a couple of minutes, flip the naan over, and generously rub more ghee or butter on top. Cook for an additional 1-2 minutes until both sides are golden brown and crispy. -
Repeat the Process:
Once the first peshwari naan is cooked, remove it from the tawa and rub with a little more ghee or butter. Repeat this process with the remaining dough balls. -
Serve and Enjoy:
Serve the hot Peshwari naan immediately with your favorite curry, butter chicken, dal, or a vegetarian dish like Peshawari Chole for a complete meal.
Tips for Perfect Peshwari Naan:
- Yeast Activation: Ensure that the yeast is active before proceeding. If the yeast doesn’t foam, it may be old or expired.
- Softness of Naan: The key to soft naan lies in not overworking the dough. Only use as much flour as needed while kneading, and be sure to let the dough rise completely.
- Stuffing Variations: The stuffing in this recipe is quite versatile. You can mix in other dried fruits like cashews, pistachios, or dried apricots if you prefer.
- Tawa Temperature: Make sure the tawa is at the right temperature. If it’s too hot, the naan will burn before it cooks through, and if it’s too cold, it won’t puff up properly.
Serving Suggestions:
Peshwari Naan is best enjoyed fresh and warm, straight from the tawa. Pair it with any curry like Butter Chicken, Peshawari Chole, or Dal Tadka. It also makes for a wonderful addition to a vegetarian meal or a festive spread.
