Peshwari Naan Recipe
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.
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.