📝 About This Recipe
Hailing from the rugged North-West Frontier, Peshawari Naan is a regal, leavened bread that beautifully balances savory dough with a decadent, jewel-toned sweet filling. Each bite offers a sophisticated contrast of textures, from the pillowy, charred crust to the crunchy, buttery center of pistachios, almonds, and sultanas. It is a celebratory bread that transforms any meal into a feast, traditionally enjoyed as a luxurious accompaniment to spicy curries or simply on its own with a cup of tea.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (Maida) (sifted)
- 1.5 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (for yeast activation)
- 1/2 cup Warm water (approx. 110°F)
- 1/4 cup Greek yogurt (at room temperature)
- 1/4 cup Whole milk (warm)
- 2 tablespoons Ghee or melted butter
- 1 teaspoon Salt
The Peshawari Filling
- 1/4 cup Sultanas or raisins (finely chopped)
- 2 tablespoons Pistachios (shelled and unsalted)
- 2 tablespoons Almonds (blanched)
- 2 tablespoons Desiccated coconut (unsweetened)
- 1 tablespoon Honey or maple syrup (to bind)
- 1/2 teaspoon Fennel seeds (crushed)
Finishing Touches
- 3 tablespoons Unsalted butter (melted for brushing)
- 1 teaspoon Nigella seeds (Kalonji) (for topping)
- 1 tablespoon Fresh cilantro (finely chopped)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
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3
Pour the activated yeast mixture, yogurt, warm milk, and 2 tablespoons of melted ghee into the well. Mix with your hands or a wooden spoon until a shaggy dough forms.
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4
Turn the dough onto a floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. Place the raisins, pistachios, almonds, and coconut in a food processor. Pulse until they form a coarse, sandy paste. Stir in the honey and crushed fennel seeds.
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7
Once the dough has risen, punch it down to release the air. Divide it into 6 equal-sized balls.
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8
Flatten one dough ball into a small disk. Place a tablespoon of the nut filling in the center.
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9
Pull the edges of the dough over the filling and pinch them together tightly to seal, forming a stuffed ball. Repeat for all pieces and let them rest for 10 minutes.
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10
Preheat a heavy cast-iron skillet or tawa over medium-high heat. Alternatively, preheat your oven to its highest setting with a pizza stone inside.
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11
Gently roll out a stuffed ball into an oval or teardrop shape, being careful not to tear the dough and let the filling escape. Sprinkle a few nigella seeds on top and press them in with the rolling pin.
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12
Place the naan on the hot skillet. Cook for 1-2 minutes until bubbles form on the surface and the bottom is charred. Flip and cook the other side for another minute.
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13
Optional: For a tandoori-style finish, use tongs to hold the naan directly over an open gas flame for 5-10 seconds to get authentic char marks.
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14
Remove from heat and immediately brush generously with melted butter and a sprinkle of fresh cilantro.
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15
Keep the finished naans wrapped in a clean kitchen towel to stay soft while you cook the remaining batches.
💡 Chef's Tips
Ensure your yeast is fresh; if it doesn't foam in step 1, discard and start over. Do not over-process the filling into a butter; you want a bit of crunch from the nuts. If the dough is too sticky, add flour one tablespoon at a time, but keep it as soft as possible for the best texture. To get the perfect puff, make sure your skillet is screaming hot before the dough hits the pan. Store leftovers in an airtight bag and reheat in a toaster or oven to restore the crisp edges.
🍽️ Serving Suggestions
Serve warm alongside a rich, creamy Butter Chicken or Paneer Makhani. Pair with a spicy Lamb Rogan Josh to balance the heat with the naan's sweetness. Enjoy as a breakfast treat with a hot cup of Masala Chai. Serve with a side of mango chutney or a cooling cucumber raita. Accompany with a fresh kachumber salad (cucumber, tomato, onion) for a refreshing crunch.