Peshawari Naan
A sweet and savory Middle Eastern influenced naan filled with nuts, raisins, and coconut.
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Ingredients
- 3 1/2 cups Strong bread flour
- 2 teaspoons Active dry yeast
- 1 cup Warm whole milk
- 1/4 cup Greek yogurt
- 3 tablespoons Ghee or melted butter
- 1/2 cup Sultanas or raisins
- 1/4 cup Desiccated coconut
- 1/2 cup Pistachios and cashews, finely crushed
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt
- 1 teaspoon Nigella seeds(optional)
- 2 tablespoons Heavy cream
Instructions
- 1
Activate the yeast by whisking it into warm milk with sugar; let it sit for 10 minutes until frothy.
- 2
Combine bread flour and salt in a stand mixer, then incorporate the yeast mixture, yogurt, and 2 tablespoons of ghee to form a soft, tacky dough.
- 3
Knead the dough for 10 minutes until elastic, then place in a greased bowl to rise for 90 minutes or until doubled in size.
- 4
Prepare the filling by pulsing the raisins, coconut, crushed nuts, and heavy cream in a food processor until a thick, spreadable paste forms.
- 5
Punch down the dough and divide into 8 equal balls; flatten each into a small disc and place a tablespoon of filling in the center.
- 6
Pinch the edges of the dough over the filling to seal, then gently roll out into an oval shape, ensuring the filling is evenly distributed without tearing the dough.
- 7
Heat a cast-iron skillet over high heat; brush the top of the naan with water, sprinkle with nigella seeds, and place water-side down in the pan.
- 8
Cover with a lid for 1 minute to steam-cook, then flip and char the other side under a broiler for 30 seconds before brushing with remaining ghee.
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