Peshwari naan is a well-liked version of the classic Indian naan bread that is praised for its sweet, creamy filling. This naan, which comes from Pakistan’s Peshawar district, is very well-liked in both Indian restaurants and homes.
Its nutty, sweet filling and soft, fluffy bread make it an enticing side dish for a wide range of meals.
Ingredients
For the Dough
All-purpose flour: This forms the base of your naan. You can also use whole wheat flour for a healthier option.
Active dry yeast: Essential for leavening the dough.
Sugar: Helps activate the yeast and adds a hint of sweetness.
Salt: Enhances flavor.
Yogurt: Adds moisture and tenderness to the dough.
Warm water: Activates the yeast and hydrates the flour.
Ghee or melted butter: Provides richness and flavor.
For the Filling
Mixed nuts: Almonds, cashews, and pistachios are commonly used. Feel free to experiment with your favorites.
Desiccated coconut: Adds sweetness and texture.
Raisins or sultanas: Provides natural sweetness that complements the nuts.
Sugar: Enhances the sweetness of the filling.
Cardamom powder: Adds a fragrant spice note that elevates the flavor profile.
A pinch of salt: Balances out the sweetness.
Peshwari Naan Recipe
Preparing the Dough
A well made dough is the first step in making the ideal naan. To create a pliable and soft base, follow these steps:
Activate the yeast first. Mix the sugar and warm water in a small bowl, then add the active dry yeast. Let it sit until it starts to foam, about 10 minutes. This shows the yeast is active and prepared to do its job.
Salt and all-purpose flour should be combined in a large mixing dish. Create a well in the middle and pour in the ghee, yogurt, and active yeast mixture. Combine all ingredients until a shaggy dough forms.
On a surface dusted with flour, knead the dough for 8 to 10 minutes, or until it is elastic and smooth. As necessary, add a bit more flour if the dough is too sticky.
After the dough has been kneaded, put it in a basin that has been lightly oiled, cover it with plastic wrap or a damp towel, and leave it in a warm location to rise for one to two hours, or until it has doubled in size.
Tips For Perfect Dough
To guarantee that your dough always comes out flawlessly:
Your yeast can be killed by temperatures exceeding 120°F, so use warm water, not hot, to activate it.
In order to create gluten and give naan its distinctive chewiness, knead vigorously.
Give your dough more time to rise if you can; a longer fermentation enhances flavor.
Preparing the Filling
You may make the sweet filling that gives Peshwari naan its unique flavor while the dough is rising. Cut your mixed nuts into small bits to begin. For convenience, you may puree them in a food processor, but be cautious not to turn them into powder—you want some texture.
Add the chopped nuts, raisins (or sultanas), sugar, cardamom powder, desiccated coconut, and a pinch of salt to a mixing bowl. Mix thoroughly until all of the ingredients are dispersed equally. Your naan will gain crunch and flavor from this filling.
Personalizing Your Filling
Don’t be afraid to experiment with your filling! Here are a few suggestions:
Dried Fruits: For added sweetness, try chopping up some dried figs or apricots.
Spices: To enhance warmth, add a dash of nutmeg or cinnamon.
Chocolate Chips: Add some dark chocolate chips for a decadent flavor.
SHAPING THE NAAN
Punch the dough carefully to get rid of any air bubbles when it has risen beautifully. The dough should be divided into equal parts, each roughly the size of a golf ball.
Using your fingers, gently flatten a single piece of dough. In the middle of the flattened dough, spread roughly 1 spoonful of the nut filling. To fully envelop the filling, carefully fold the edges over it. To ensure a tight seal, pinch.
Now, roll out the filled dough ball into an oval or round shape that is about ¼ inch thick, or gently flatten it again with your fingertips or a rolling pin. Use caution when rolling because too much pressure could cause the filling to shatter.
Methods of Shaping
To get a genuine appearance:
Make Use of Your Hands: To keep air pockets in the dough, gently stretch it out with your fingers rather than just rolling pins.
Dust Lightly: When rolling out, use a small amount of flour; too much flour can cause your naan to become dry.
Keep It Thick: Even thickness is ideal, but avoid rolling the naan too thinly; thicker naan will withstand cooking better.
Cooking Peshwari Naan
Although naan is traditionally baked in a tandoor, or clay oven, you may also get excellent results with an oven or stovetop.
Making Use of an Oven
Set your oven to its maximum temperature, which is often 500°F (260°C). While the oven is preheating, put your pizza stone or baking steel in.
When the naan is hot, carefully lay it out on the baking sheet or stone that has been warmed. Bake for 3 to 5 minutes, or until golden brown and puffed. For extra flavor, immediately after taking it out of the oven, slather it with melted butter or ghee.
Making Use of Stovetop
Heat a non-stick pan or cast-iron skillet over medium-high heat if you’re utilizing the stovetop approach. Put your rolled-out naan on the skillet once it’s hot. Cook until bubbles appear on top, about 2 minutes.
After a minute or two, turn it over and continue cooking until both sides have golden brown patches. Once more, adding butter or ghee after cooking improves the flavor.
Cooking in a Tandoor (If Available)
If a tandoor is available to you:
Heat your tandoor to a very high temperature.
Wet your hands slightly before placing each naan on tandoor walls; this prevents sticking.
Cook until puffed up and charred spots appear—this usually takes about 1 minute!
See also: Keema Samosas
Conclusion
Every mouthful of peshwari naan combines flavors and textures, making it more than just bread. This dish lets you easily bring real Indian food into your home kitchen with its rich, nutty filling wrapped in soft bread.
Peshwari naan brings delight at every turn, whether it is eaten with hot curries or as a decadent snack on its own!
