Peshawari Naan
Soft, pillowy naan bread stuffed with a sweet-savory filling of coconut, dried fruit, and nuts. Baked in a hot skillet until golden and topped with ghee for an impressive Indian bread that feels restaurant-quality.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ½ cup plain yogurt
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut
- ¼ cup chopped pistachios and almonds, mixed
- ¼ cup raisins or chopped dried apricots
- 2 tablespoons sugar
- 4 tablespoons ghee or melted butter, divided
Instructions
- 1
Mix 2 cups flour, 1 teaspoon baking powder, and 0.5 teaspoon salt in a large bowl, stirring with a fork until evenly combined.
- 2
Pour 0.5 cup yogurt into the flour mixture and stir with a fork until the dough comes together into a shaggy ball with no dry flour visible.
- 3
Turn the dough onto a lightly floured surface and knead by pushing it away from you with the heel of your hand, then folding it back over itself, for 3 minutes until smooth and soft.
- 4
Divide the dough into 4 equal pieces by rolling it into a long log and cutting it crosswise into quarters.
- 5
Stir 0.5 cup coconut, 0.25 cup mixed nuts, 0.25 cup dried fruit, and 2 tablespoons sugar in a small bowl until evenly mixed.
- 6
Flatten one dough piece into a 3-inch disc on a floured surface, pressing it with your fingertips into a thin pancake shape.
- 7
Spoon 2 tablespoons of the filling mixture into the center of the disc, leaving a 0.5-inch border around the edges.
- 8
Fold the edges of the dough up and over the filling, pinching them together at the top to seal, then gently flatten the packet into a 0.25-inch-thick round.
- 9
Repeat steps 6–8 with the remaining dough and filling until all 4 naan are stuffed and flattened.
- 10
Heat a 12-inch cast iron skillet or large nonstick skillet over medium-high heat until it is very hot; you should see wisps of smoke rising from the surface, about 2 minutes.
- 11
Brush both sides of the first naan round with ghee, then lay it flat in the hot skillet.
- 12
Cook the naan without moving it for 2 minutes until the bottom is deep golden brown with light charred spots, watching through the skillet.
- 13
Flip the naan with a thin spatula and cook the second side for 1 minute until light golden, then transfer it to a plate.
- 14
Repeat steps 11–13 with the remaining 3 naan, brushing the skillet lightly with ghee between each one if it looks dry.
- 15
Brush the tops of all warm naan with the remaining ghee while they rest on the plate for 2 minutes, so they stay soft and glossy.
Tools you’ll need
- large mixing bowl
- fork
- cutting board
- knife
- lightly floured work surface
- small bowl
- 12-inch cast iron skillet or large nonstick skillet
- thin spatula
- pastry brush
- plate
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