Some recipes like to include sultanas in their peshwari naan, but I’m not keen in fruit in my naan bread, so I like to use a deliciously moreish sticky mixture of ground almonds and desiccated coconut. This bread is the perfect blend of sweet and savoury!
Peshwari is nearly always my naan of choice when we get a takeaway. I love the soft chewiness of the bread with that hint of almond sweetness.
Then of course comes the best bit - swooshing a large, torn-off piece through a lovely puddle of hot madras sauce and tasting the spicy sauce with the sweet bread.
Sainsbury's Peshwari Naan X2 260g
👩🍳PRO TIP The naan breads can be kept warm by placing in a pile, covering in foil and placing in a warm oven, whilst you're cooking the rest. Placing them in a pile helps to keep the naan breads nice and soft.
I have't made a video for this recipe yet - we've been so busy filming recipe for the new book. I really want to do a video for it as soon as we can though. Is this something you guys would want to see?
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Peshwari Naan Recipe
Fresh naan bread, always tastes the best, but they do still taste fantastic when made ahead. Make all the naans, (don't bother keeping them warm in the oven or brushing with melted butter). Cover with foil after making each one (to keep them soft), but you don't need to put them in a pile if you're making them ahead (they'll take longer to cool in a pile).
Alternatively, freeze them in a freezer bag or in a sealed container. Place some greaseproof paper between each naan, so they don't stick together when freezing. Defrost at room temperature (still in the bag, or at least covered with foil, so they don't dry out) for a couple of hours until completely defrosted and no longer cold to the touch.
Calories: 543 kcal Carbohydrates: 55 g Protein: 13 g Fat: 32 g Saturated Fat: 15 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 56 mg Sodium: 454 mg Potassium: 196 mg Fiber: 5 g Sugar: 11 g Vitamin A: 639 IU Vitamin C: 0.2 mg Calcium: 104 mg Iron: 2 mg
Coconut Cashew Raisin Naan
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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.This Homemade Peshwari Naan recipe is simple to make and easy to cook. It makes the perfect side for any Indian curry.
The sweet filling is a mixture of sultanas, almonds, coconut, and butter. This makes the naan a delicious sweet Indian bread great with an extra spicy curry!
Homemade Peshwari Nan With Coconut And Pistachio
The bread is fluffy and soft; it is a simple yeast dough that is easy to work with and cooks in a skillet or frying pan in under 5 minutes! And don't worry about making a yeast dough, I promise with this recipe it is a doddle!
Peshwari Naan (or Peshawari naan) is a yeast-leavened bread, filled with desiccated coconut, sultanas (or raisins), and almonds. It originates from the city of Peshawar in Pakistan.
This sweet naan bread is usually brushed with melted butter or ghee once cooked. Some Indian restaurants will also add flaked almonds and sultanas to the top of the naan and drizzle it with honey or syrup.
Peshwari Naan. Coconut Sultanas And Honey Bread Served Ready To Eat On A Table
It is a sweet bread that is served with Indian curries. We love Peshwari naan with spicy curries, as the sweetness balances the spice!
Making the dough for these naan breads is super simple, especially if you have a stand mixer! The yeast and water are added to the stand mixer first, then the flour, salt, sugar, and oil. After this, the mixer does the work!
Not all cup measures are created equal! I have found that my four different cup sets, give me a different amount of flour! And then, depending on how you fill your cup, the quantity of flour will vary quite significantly as well!
Peshwari Naan Coconut Sultanas And Honey Bread
If I lightly fill my cups and then level them off, I need 2 cups of flour for this recipe. If I pack the cups, I need just 1 ½ cups!!
To ensure the dough isn't too wet or too stiff, start by adding 1 ½ cups of flour and mixing it, if you find the dough is too wet, add up to ½ cup more flour.
If you have scales in the house, then this is the perfect time to use them. By weight, you need 10.5oz/300g of flour.
Restaurant Style Peshwari Naan
Naan is traditionally baked on the walls of a clay oven called a tandoori. This quick hot cooking is what gives it the beautiful soft fluffy texture and distinctive bubbles and char.
Not many of us have a clay tandoori oven in the garden - although wouldn't that be amazing! But you can recreate the effect by using a superheated dry skillet, smooth griddle, or large frying pan.
The pan needs to be very hot, so it cooks the naan quickly. This is what puffs it up and keeps it soft. Naan that is cooked slowly will be crunch and hard.
Peshawari Naan Recipe
I like to use a large flat smooth iron griddle pan. It means I can make my naan into the tear shape that many restaurants serve. But the shape doesn't matter, if you have a round frying pan, then just make the naan round.
The filling is a sort of paste made up of desiccated coconut, sultanas, and almonds. These are pureed together in a food processor with butter, a little water, and extra sugar/honey.
To do this I roll a rectangle of the dough out and spread 3 tablespoons of the mixture over one half. The dough is then folded over and rolled out into the naan shape. This encases the filling easily.
Home Made Vegan Peshwari Naans Recipe
Curry and a naan makes so much sense! Having a soft fluffy naan bread to soak up all the delicious curry sauce is perfect!
It is common to pull a strip of Indian bread (naan, roti or paratha) and use it to scoop up some meat and sauce, then eat this all as one bite. If you have rice, scoop a little rice first, then finish with the meat and sauce.
This Homemade Peshwari Naan recipe is simple to make and easy to cook. It makes the perfect side for any Indian curry. The sweet filling is a mixture of sultanas, almonds, coconut, and butter. This makes this naan a delicious sweet Indian bread great with an extra spicy curry! The bread is fluffy and soft and cooks in a skillet or frying pan in under 5 minutes!
Very Vegan Naan Bread Recipe: Easy Make At Home Method •wendy Finn
Calories: 350 kcal | Carbohydrates: 43 g | Protein: 14 g | Fat: 31 g | Saturated Fat: 10 g | Cholesterol: 30 mg | Sodium: 301 mg | Potassium: 384 mg | Fiber: 6 g | Sugar: 9 g | Vitamin A: 353 IU | Vitamin C: 1 mg | Calcium: 79 mg | Iron: 5 mg
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