As someone who adores Indian cuisine, I’ve always been drawn to the rich and varied world of breads. Among them, Peshwari naan stands out for its soft texture and sweet, nutty filling.
This traditional flatbread pairs beautifully with creamy curries or can be enjoyed on its own. In this blog, I’ll guide you through an authentic Peshwari naan recipe you can easily recreate at home.
What is Peshwari Naan?
When I first tasted Peshwari naan in an Indian restaurant, I was instantly captivated by its soft texture, rich sweetness, and nutty depth. Peshwari naan is a sweet and nut-filled Indian flatbread that’s traditionally cooked in a tandoor but can easily be made at home with just a few pantry staples.
Unlike plain or garlic naan, this version stands out due to its coconut, almond, and dried fruit filling. It’s often paired with creamy curries, especially those on the milder or richer side, offering a delightful contrast to savoury dishes.
Named after the city of Peshawar (now in Pakistan), this naan bread has evolved over time but still holds its place as one of the most loved Indian bread options. Its distinguishing feature is its mildly sweet stuffing that balances beautifully with robust curries.
It is typically:
- Brushed with ghee or butter after cooking
- Filled with finely chopped nuts and desiccated coconut
- Slightly puffed with charred spots if made over a flame or hot oven
Over time, I’ve experimented with several variations, and I’m excited to share a version that’s both authentic and achievable at home.
What Makes Peshwari Naan So Unique Compared to Other Naans?
The first thing you’ll notice about Peshwari naan is its sweetness, a characteristic rarely found in Indian breads. Most naan types, such as garlic or plain, are designed to soak up savoury sauces. Peshwari naan, however, offers a delicate sweetness from its filling of coconut, sugar, nuts, and dried fruit.
Unlike traditional naans, which are often served alongside spicy dishes to neutralise heat, Peshwari naan adds contrast by pairing sweetness with richness. The result is a taste that balances the bold flavours of Indian cuisine.
What sets it apart:
- Filling: Contains almonds, coconut, sultanas or raisins, and a touch of sugar.
- Texture: Soft yet slightly chewy with crisp edges.
- Cooking style: Traditionally cooked in a tandoor, but works well on a cast-iron skillet or in a very hot oven.
You’ll also notice its versatility, many restaurants in the UK customise it with pistachios, honey, or even cream for a dessert-like twist. Whether you enjoy it with a mild korma or on its own, its flavour speaks for itself.
Ingredients for Peshwari Naan
Here’s a complete breakdown of ingredients you’ll need to create traditional Peshwari naan. The recipe is divided into dough and filling components for clarity.
Dough Ingredients
| Ingredient | Quantity | Specification |
| Plain flour | 300g | Sifted |
| Greek-style yoghurt | 100g | Full fat, room temperature |
| Warm water | 100ml | Not hot, just lukewarm |
| Dry yeast | 1 tsp | Or 1/2 tsp baking powder if yeast-free |
| Sugar | 1 tsp | White granulated |
| Salt | 1/2 tsp | Fine |
| Olive oil or ghee | 1 tbsp | For dough and cooking |
Filling Ingredients
| Ingredient | Quantity | Specification |
| Ground almonds | 3 tbsp | Or finely chopped almonds |
| Desiccated coconut | 2 tbsp | Unsweetened preferred |
| Raisins or sultanas | 2 tbsp | Chopped |
| Sugar | 1 tbsp | Adjust to taste |
| Butter | 1 tbsp | Softened |
| Optional pistachios | 1 tbsp | For variation |
These ingredients yield approximately 4 medium naans.
Step-by-Step Guide to Cooking Peshwari Naan
After filling and sealing each naan, it’s time to cook. The cooking method greatly affects the final taste and texture.
Options
- Tandoor (traditional) – High heat and smoky flavour
- Hot cast iron pan (home-friendly) – Best alternative
- Oven-baked at 220°C – Good for batch cooking
Cooking steps
1. Divide the dough into equal parts.
2. Roll each out, add a spoonful of filling, fold, and seal.
3. Gently roll again to flatten.
4. Cook on a dry, very hot skillet or bake for 4–6 minutes until puffed and golden.
5. Brush with melted butter or ghee before serving.
6. The high heat is essential to mimic the tandoor’s effect and create light charring.
How to Prepare the Dough for Peshwari Naan?
Making a soft and pliable dough is essential for naan. I usually start by mixing the flour with yeast, sugar, salt, and yoghurt, then slowly incorporate the water. The trick is not to rush, knead for 8 to 10 minutes until smooth.
Step-by-step
- Mix flour, yeast, sugar, and salt in a bowl.
- Add yoghurt and water gradually, combining with your hands or a stand mixer.
- Knead until soft and elastic.
- Lightly coat the bowl with oil and cover with a damp cloth.
- Let it rise in a warm place for about 1 hour, or until doubled in size.
If you’re using baking powder instead of yeast, allow the dough to rest for just 20–30 minutes. The dough should feel soft and easy to roll, but not sticky.
Creating the Iconic Peshwari Filling: Almonds, Coconut, and More
Now for the real magic, making the Peshwari filling. This sweet mixture is what turns a standard naan into a flavourful highlight of any Indian meal.
Common Ingredients
- Ground almonds or almond flour
- Desiccated coconut (unsweetened works best)
- Chopped raisins or sultanas
- A spoonful of sugar for sweetness
- Soft butter to bind
Mix all the filling ingredients in a bowl. The butter helps create a moist texture that holds together when folded into the dough. You can also add a few drops of milk if it feels too dry.
Nutritional Table per Filled Naan (Approx.)
| Nutrient | Amount |
| Calories | 320 kcal |
| Carbohydrates | 42g |
| Protein | 7g |
| Fat | 13g |
| Saturated Fat | 5g |
| Fibre | 2g |
| Sugars | 8g |
| Sodium | 270mg |
This will vary based on portion size and ingredient brands used.
Tips for Serving and Pairing Peshwari Naan with Indian Dishes
This naan is best served warm and freshly cooked. The sweetness pairs beautifully with rich, creamy curries like:
- Chicken korma
- Paneer butter masala
- Lamb pasanda
Serve as a standalone appetiser or alongside a curry to elevate your Indian meal. I often add a side of mango chutney or cucumber raita for added freshness.
Common Mistakes to Avoid When Making Peshwari Naan
Mistakes happen, especially with a stuffed bread. I’ve listed the most common issues I encountered and how to avoid them:
- Overfilling leads to burst dough while cooking
- Dough too dry results in tough texture
- Not sealing the filling can cause leakage
- Using cold butter in the filling makes it hard to spread
- Low cooking temperature creates rubbery naan
Always allow the dough to rest properly and use a very hot pan or oven.
Storage and Reheating Tips for Homemade Peshwari Naan
Peshwari naan stores surprisingly well if done right.
Storage
- Store in an airtight container for up to 2 days
- Freeze in layers separated by parchment paper
Reheating
- Use a hot skillet for 1–2 minutes on each side
- Oven: Wrap in foil and warm at 180°C for 6–8 minutes
- Avoid microwaving for too long, as it can turn rubbery
Variations of Peshwari Naan Recipe from Popular Chefs
Several chefs and platforms offer their own twist on this classic naan:
- Nicky Corbishley (Kitchen Sanctuary): Uses a yogurt-based dough and fills with almond, coconut, and raisin blend. Cooked on a hot griddle.
- Dan Toombs (The Curry Guy): Offers a restaurant-style method using a dough similar to naan shops with a tandoor-inspired flavour.
- BBC Good Food: Simplifies the recipe using baking powder and whole milk, ideal for quick cooking.
- BBC Food: Combines coconut and sultanas, with precise measurements suitable for beginners.
- Easy Peasy Foodie: A yeast-free recipe with quick prep for busy cooks.
- Tesco Real Food: Adds raisins and almonds, making it a crowd-pleasing sweet side.
Each version has its strength, choose based on your time, tools, and flavour preference.
Conclusion
Making Peshwari naan at home is not only rewarding but also surprisingly straightforward. With just a few ingredients and a bit of care, you can replicate this delicious Indian side dish in your own kitchen.
Whether served with curry or enjoyed as a snack, its unique sweetness and texture will impress every time. I hope this guide helps you bring a touch of Indian flavour to your table.
FAQs
Can I make Peshwari naan without yeast?
Yes, you can use baking powder as a substitute for yeast for a quicker, no-rise version of the dough.
Is Peshwari naan vegan?
Traditionally it’s not, as it contains yoghurt and butter, but you can substitute with plant-based alternatives.
What curries pair best with Peshwari naan?
Mild and creamy dishes like korma, butter chicken, or paneer tikka masala complement it beautifully.
Can I freeze homemade Peshwari naan?
Yes, allow it to cool completely, then freeze in layers with parchment paper for up to two months.
Why is my naan dough not rising?
This could be due to inactive yeast or a cold environment, ensure your water is warm and let it rest in a warm place.
Peshwari Naan Recipe
Ingredients
- 300 g Plain flour Sifted
- 100 g Greek-style yoghurt Full fat room temperature
- 100 ml Warm water Not hot just lukewarm
- 1/2 tsp Dry yeast baking powder if yeast-free
- 1 tsp Sugar White granulated
- 1/2 tsp Salt Fine
- 1 tbsp Olive oil or ghee For dough and cooking
Instructions
- Divide the dough into equal parts.300 g Plain flour, 1 tbsp Olive oil or ghee
- Roll each out, add a spoonful of filling, fold, and seal.
- Gently roll again to flatten.
- Cook on a dry, very hot skillet or bake for 4–6 minutes until puffed and golden.100 ml Warm water, 1/2 tsp Dry yeast, 1 tsp Sugar, 1/2 tsp Salt
- Brush with melted butter or ghee before serving.100 g Greek-style yoghurt
- The high heat is essential to mimic the tandoor’s effect and create light charring.
