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There’s something so magical about the smell of freshly baked bread, isn’t there? I’ll never forget my first bite of Peshwari Naan: soft, pillowy, and hiding the sweetest, nuttiest filling inside. It was at a tiny, family-run Indian restaurant on a chilly Friday night. We were all piled into a too-small booth after soccer practice, and the kids couldn’t get enough. That sweet, coconutty naan disappeared faster than the tikka masala! Now, it’s a treat we love to make at home (and honestly, sometimes I crave it more than dessert…don’t judge!).
Why You’ll Love This
- That irresistible combination of soft, chewy naan and a hidden sweet middle—total comfort food vibes!
- Easy to make with pantry staples (no complicated ingredients here!)
- The sweet, nutty stuffing is so craveable, you’ll want to eat it straight from the bowl (trust me…been there)
- Perfect for both family dinners and impressing friends with something a little different
- Works as a side OR as a fun dessert flatbread—who says bread can’t be sweet?
Ingredient Notes
Let’s talk about what makes this Peshwari Naan extra special. You probably have most of this stuff on hand—yay!—and I’ve got a few handy tips for substitutions if you find yourself (like me) missing something last minute.
- All-Purpose Flour: Regular ol’ flour is all you need. You could absolutely swap in half whole wheat for a nuttier flavor if you’re feeling virtuous.
- Yogurt: Plain yogurt adds softness and that signature naan tang. Greek or regular both work—just not anything sweetened.
- Active Dry Yeast: This is what gives us all those lovely bubbles! Make sure it’s not expired. You can also use quick rise yeast—just skip the first rise.
- Sugar: Just a little bit helps the yeast along. And don’t worry, we’ll get lots of real sweetness in the stuffing.
- Milk: For mixing the dough and softening the bread. Any dairy or plant-based milk works here.
- Baking powder: Helps give the naan that signature puffy lift. Don’t skip it!
- Salt: Because everything sweet needs a little salty balance.
For the Peshwari Filling:
- Desiccated Coconut: The classic for coconut naan—unsweetened works best, but use what you’ve got.
- Ground Almonds (Almond meal): Adds richness and a lovely nutty undertone. You could use ground cashews or even walnuts in a pinch.
- Golden Raisins or Sultanas: Sweet pops of chewiness! Regular raisins are fine, or even dried cranberries for a little tartness.
- Sugar: For that sticky, sweet middle—brown sugar brings a little extra flavor, but white sugar is totally fine.
- A drizzle of melted butter: Pulls the filling together and makes it melt in your mouth. (Don’t skip!)
- Chopped pistachios (optional): If you’re feeling fancy, toss some in for crunch and color.
If you love cinnamon, you can sprinkle in a pinch. Cardamom? Divine. (We’ll talk more about this in the flavor twists below!)
How to Make Peshwari Naan
Let’s get into it! This easy bread recipe is actually really forgiving—and way less fussy than you’d think. (Just don’t forget to let your dough rise!)
- Make the Dough: In a big bowl, combine warm milk, yeast, and sugar. Let it sit for 5–10 minutes until it gets nice and foamy. (This is how you know your yeast is alive—if nothing happens, your yeast might be kaput. Sorry!)
- Add flour, salt, baking powder, and plain yogurt to the yeast mixture. Stir it up until it turns into a big shaggy mess. Then, knead by hand (or in your mixer) for about 8–10 minutes until smooth and a little sticky. If it’s super sticky, dust in a bit more flour. Grease the bowl, pop the dough back in, and cover with a towel. Let it rise for 1 hour, or until doubled in size. (You can let it go longer if needed—the flavor only improves!)
- Prepare the Sweet Filling: While your dough hangs out, mix up the coconut, ground almonds, raisins, sugar, and a spoonful of melted butter in a small bowl. Squish it together—the butter helps things stick. It should feel moist but not soggy.
- Shape and Fill: Preheat a skillet (cast iron is PERFECT). On a lightly floured surface, divide the dough into 6–8 balls. Take one at a time, flatten it into a circle, and plop a generous spoonful of the coconut filling in the center. Pinch the edges up to seal (like a little purse), then gently pat and roll it out into an oval or teardrop shape. It’s okay if a bit of filling peeks out!
- Cook the Naan: Lay the filled naan in your hot, dry skillet. Let it cook for 2–3 minutes until bubbles form underneath and you see golden brown spots. Flip, and cook another minute or two. Brush with more melted butter (yessssss) and keep warm in a kitchen towel while you repeat with the rest.
Variations & Flavor Twists
This Peshwari Naan recipe is totally adaptable—don’t be afraid to make it your own! Some ideas:
- Cardamom Coconut Naan: Mix ground cardamom or cinnamon right into the filling for a cozy warmth.
- Extra Nutty: Use a combo of almonds, pistachios, and cashews for depth and crunch.
- Dried Fruit Swap: Try chopped apricots, cranberries, or even dried cherries for a sweet-tart edge.
- Chocolate Lovers: Sprinkle mini chocolate chips into the filling. Not traditional, but oh my goodness, so good for dessert naan!
- Vegan Option: Swap the yogurt and milk for coconut yogurt and plant milk, and use coconut oil instead of butter. Still *so* delicious!
Serving Suggestions
Okay, let’s talk about how to enjoy these sweet, pillowy naans. In my house, they barely make it to the table before someone’s tearing off a corner! But if you want to be a little more civilized:
- Serve alongside a spicy curry or dal for a sweet contrast (highly recommend with lamb curries!)
- Sneak them into a brunch spread with fresh fruit and strong coffee
- Turn them into a dessert flatbread by drizzling with honey and dusting with powdered sugar
- Pack leftovers in school or work lunches—they’re amazing at room temp
Storage & Reheating Tips
As much as I’d love to say these will last all week, in reality, everyone eats them up fast. But if you do have extras—or make a double batch on purpose (highly recommend):
- Storage: Wrap each naan in foil or place in a sealed container. They’ll keep for 2–3 days at room temperature, or up to a week in the fridge.
- Freeze For Later: Stack with parchment between each, pop in a zip-top bag, and freeze for up to 2 months. Defrost at room temp or microwave in 20-second bursts until warmed.
- Reheat: Just pop them into a nonstick skillet or oven at 300°F wrapped in foil for a few minutes until soft and warm again—almost like fresh!
- If you want them extra soft after reheating, brush with a tiny bit more melted butter.
Let’s Chat!
I could talk about bread for hours, but I’d really love to hear how your Peshwari Naan turns out. Did you go classic, add cardamom, or throw in some chocolate? Drop a comment below—I always get a kick out of the creative twists. And if you’re looking for more comforting Indian bread recipes, let me know! I’ve got a few more gems up my sleeve to share. Happy baking, friends—here’s to sweet, cozy nights and warm, stuffed naan!
Peshwari Naan
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Plain Yogurt
- 1 packet Active Dry Yeast
- 2 tablespoons Sugar
- 1/2 cup Milk
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Desiccated Coconut
- 1/2 cup Ground Almonds
- 1/2 cup Golden Raisins
- 1/4 cup Butter melted
- 1/4 cup Chopped Pistachios
Instructions
- Combine warm milk, yeast, and sugar. Add in flour, salt, baking powder, and yogurt. Knead until smooth. Let dough rise.
- Mix coconut, almonds, raisins, sugar, melted butter, and pistachios. Set aside.
- Divide dough, flatten into circles, fill with coconut mixture, seal, and roll out. Cook in a skillet until golden brown.
