Peshwari Naan

A delightful stuffed naan that originated in the Peshawar region, known for its rich and slightly sweet taste due to the filling of nuts and dried fruits.

Preparation Time: 35-50 minutes (not including rising time)
Dough Preparation: 15-20 minutes
This includes activating the yeast, preparing the dough, and kneading.
Dough Rising: 1-2 hours, the dough needs time to rise and double in size.
Filling Preparation: 10-15 minutes
Chopping and mixing the ingredients for the nut and fruit filling.
Assembling Naan: 10-15 minutes

Cooking Time: 5-12 minutes
Skillet Cooking: 5-7 minutes per naan
Each Peshwari Naan takes about 2-3 minutes on each side to cook on a hot skillet.
Oven Baking: 10-12 minutes
If using an oven, the baking time is typically around 10-12 minutes at a high temperature.

Ingredients:

For the Dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (about 110°F or 43°C)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil or melted ghee (clarified butter)

For the Filling:

  • 1/2 cup finely chopped mixed nuts (almonds, cashews, pistachios)
  • 1/4 cup desiccated coconut
  • 2 tablespoons raisins or currants
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons finely chopped candied ginger (optional)

For Garnish:

  • Sliced almonds or pistachios (optional)
  • Ghee or butter for brushing

Instructions:

  1. Prepare the Dough:
    • Follow steps 1-4 from the Garlic Naan recipe to prepare the dough. Let it rise until it doubles in size.
  2. Prepare the Filling:
    • In a bowl, mix together the chopped nuts, desiccated coconut, raisins or currants, sugar, ground cardamom, and candied ginger (if using). Set aside.
  3. Assemble and Cook:
    • Preheat your skillet or oven to a high temperature.
    • Divide the risen dough into golf ball-sized portions.
    • Roll each portion into a small circle, place a generous spoonful of the nut and fruit mixture in the center, and seal the edges to form a stuffed ball.
    • Roll the stuffed ball into an oval or round shape, about 1/4 inch thick.
    • If using a skillet, cook each Peshwari Naan on a hot, lightly greased skillet for 2-3 minutes on each side until it puffs up and is cooked through. If using an oven, bake at a high temperature for 5-7 minutes or until done.
  4. Garnish and Serve:
    • Optionally, brush the Peshwari Naan with melted ghee or butter before serving.
    • Garnish with sliced almonds or pistachios if desired.
    • Serve the Peshwari Naan warm with your favorite curry or chutney.