The perfect companion to Butter chicken must be a freshly made, fluffy naan, in my opinion, once you have experienced Peshwari naan there is no going back to plain naan. I must say that I’m obsessed with this version of naan!
So, in an effort to recreate the restaurant experience of freshly made Peswari naan, I have been trying several recipes, methods, and fillings. This recipe is the end result, I hope you enjoy it as much as my family does!
Enjoy!
Peshwari naan
Ingredients
Naan dough
- 185 ml warm water
- 1 tsp dried instant yeast
- 300 g all-purpose flour
- 1/2 tsp table salt
- pinch sugar
- 3 tbsp neutral oil vegetable/sunflower or canola
Naan filling
- 2 tbsp brown sugar
- 1/4 cup raisins
- 2 tbsp flaked almonds
- 2 tbsp desiccated coconut
- 2 tbsp melted butter
- 1 tbsp warm water
Naan topping
- 2 tbsp butter
- 1/2 cup desiccated coconut
- 2 tbsp flaked almonds
Instructions
To make the dough
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Set your stand mixer up with a dough hook.
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In the bowl of your mixer, activate the yeast by sprikling the yeast over the warm water and leaving it to rest for 5 mins
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Once the yeast is activated and bubbling, add the flour, salt, sugar, and oil to the bowl.
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Mix on low for 10 minutes until you have an elastic dough.
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Cover the bowl with plastic film and leave it to rise for 20 minutes.
To make the filling
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In a food processor or hand mixer, add the dry ingredients and melted butter for the filling.
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Add water a little drizzle at a time and blend until you get a thick paste.
To cook the naan
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Once the dough has sat for 20 minutes, take it out of the bowl and form it into an even dough, then divide it into 6 equal parts.
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Place the balls on a floured mat and flatten them into small circles using a rolling pin.
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Place a small amount of the filling on one side of the dough and fold the circle onto itself to seal it inside.
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Use your hands to gently stretch the naan into a teardrop or circle shape. Don’t worry if some of the filling starts to breakthrough the dough. Work each piece until you have a 10mm thick naan, making sure that they will fit comfortably in your skillet or cast iron pan.
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Pre-heat your skillet/cast iron pan over high heat and allow it to get searingly hot. DO NOT add any liquids to the pan.
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Place the dough onto the cast iron pan and cook for 1-2 minutes, it should start to puff up and charr lightly.
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Flip the bread and cook for a further 1-2 minutes.
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Place on a plate and brush with the melted butter and sprinkle some desiccated coconut on top
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Cover with a cloth while you prepare the other naan.
For the naan breads
- 185 ml warm water
- 1 tsp dried instant yeast/dry active yeast
- 300 g all-purpose flour/plain flour-see note 1
- 1/2 tsp table salt
- pinch sugar
- 3 tbsp oil(canola/vegetable/sunflower)
For the filling
- 85 g flaked almonds
- 85 g sultanas
- 2 tbsp desiccated coconut
- 1 tbsp brown sugar
- 2 tbsp melted butter
- 1 tbsp warm water
For the topping
- 55 g butter
- 2 tbsp honey/golden syrup/dark corn syrup – see note 2
- 2 tbsp sultanas
- 2 tbsp flaked almonds
- fresh cilantro (to serve) – optional
INSTRUCTIONS
To make the dough (STAND MIXER METHOD)
- Set your stand mixer up with a dough hook.
- Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water
1 teaspoon dried yeast - Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour
½ teaspoon salt
¼ teaspoon sugar
3 tablespoon oil - Mix on low for 10 minutes until you have an elastic dough.
- Cover the bowl with cling film and leave it to rise for 20 minutes.
To make the dough (BY HAND METHOD)
- Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water
1 teaspoon dried yeast - Add the flour, salt, sugar, and oil.1½-2 cups flour
½ teaspoon salt
¼ teaspoon sugar
3 tablespoon oil - Use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
- Empty the dough on a floured board and knead the dough for 15 minutes.
- Place in a bowl, cover with cling wrap and leave for 20 minutes.
To make the filling
- In a food processor, blend the flaked almonds, sultanas, desiccated coconut, sugar, butter, and water until they form a thick paste. (See bulk of post for photos)1 cup flaked almonds
½ cup sultanas
2 tablespoon desiccated coconut
1 tablespoon brown sugar
2 tablespoon melted butter
1 tablespoon warm water
To make the topping
- Melt the butter and chosen syrup together in a small pan.¼ cup butter
2 tablespoon syrup (see note 2) - Add the sultanas and almonds and stir to coat.2 tablespoon sultanas
2 tablespoon flaked almonds - Set to one side until the naans are ready.
To form and cook the naan
- Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
- Place one ball on a floured board and use your hands or a rolling pin to flatten it into a small rectangle.
- Place a third of the filling on one side of the dough and fold the other side over to seal it inside.
- Use your rolling pin to lightly roll the naan into an oval/teardrop/circle shape. Don’t worry if some of the filling starts to breakthrough. Just roll gently until you have a naan about ½” (9mm) thick (ensure they will fit in your skillet/griddle).
- Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot. Don’t add any oil/butter.
- Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
- Flip the bread and cook for a further 1-2 minutes.
- Remove to a plate, brush with the melted butter syrup mix and scatter with a few of the almonds and sultanas.
- Cover with foil and keep in a low oven while you prepare the other breads.
- Scatter with fresh cilantro/coriander to serve.