✔ Updated · almond-coconut filling, skillet method + nut-free swap
Peshwari naan is the soft, buttery flatbread stuffed with a sweet almond, coconut and sultana filling, and it's easier to make at home than you'd think. A hot cast-iron skillet gives you those blistered, takeout-style spots without a tandoor.
At a glance
The one tip that matters: Get the skillet properly hot before the first naan goes in. A hot pan makes the dough puff and blister fast, so it stays soft inside instead of drying out.
Why I Love This Peshwari Naan
- Sweet, nutty filling: almonds, coconut and sultanas with a hint of cardamom.
- Soft and pillowy, thanks to yogurt and milk in the dough.
- No tandoor needed: a cast-iron skillet does the job in minutes.
What Is Peshwari Naan?
Peshwari naan is a stuffed naan with a sweet filling of almonds, coconut and dried fruit. The name points to Peshawar, in what is now Pakistan, but the stuffed, sweet version is best known from British curry houses, where it's a favorite next to a creamy korma.
The bread itself is mildly savory and yeasty, so every bite is sweet and savory at once. If you're curious how naan compares with other flatbreads, here's naan vs pita.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Chop the sultanas. Whole ones poke through the dough when you roll it. A quick chop keeps the filling flat and even.
- Don't overfill. Two tablespoons per naan is plenty. My first batch had heaping spoonfuls and half of them split open in the pan.
- Roll from the center out. Gentle strokes keep the filling inside. If a little breaks through, just pinch some dough over it.
- Wet side down. Brushing the top with water before it goes in the pan helps it stick and puff like a tandoor naan.
- Keep them soft. Stack the cooked naans in a clean towel. The trapped steam keeps them tender until you serve.
- Store and reheat. Keep leftovers in an airtight bag at room temperature for 1 day or in the fridge for up to 3 days, or freeze for up to 2 months. Warm in a dry skillet or wrapped in foil at 350°F for 8 to 10 minutes.
Homemade Peshwari Naan
8
naans30
minutes20
minutes460
kcal2
hours20
minutesHomemade Peshwari naan: a soft yeasted yogurt dough stuffed with a sweet filling of ground almonds, desiccated coconut, sultanas, sugar and cardamom, cooked in a very hot skillet until puffed and charred in spots, then brushed with melted butter.
Ingredients
- For the Dough
500 g all-purpose flour (about 4 cups), plus extra for rolling
2 teaspoons instant or active dry yeast
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 cup plain whole-milk yogurt
3/4 cup warm milk (about 110°F)
2 tablespoons vegetable oil or melted ghee
- For the Filling
60 g ground almonds (almond flour)
50 g desiccated unsweetened coconut
50 g sultanas or golden raisins, finely chopped
2 tablespoons sugar
1/2 teaspoon ground cardamom
2 tablespoons butter, softened
- To Finish
3 tablespoons butter or ghee, melted
1 teaspoon nigella seeds or sliced almonds (optional)
Directions
- Make the Dough
- In a large bowl, whisk the flour, yeast, sugar, salt and baking powder. Add the yogurt, warm milk and oil and mix into a shaggy dough. If it’s dry, add warm water a tablespoon at a time.
- Knead on a lightly floured counter for 8 to 10 minutes, until smooth, soft and slightly tacky. Put it in an oiled bowl, cover and leave somewhere warm for 1 to 1 1/2 hours, until doubled.
- Make the Filling
- Mix the ground almonds, coconut, chopped sultanas, sugar and cardamom in a bowl. Rub in the softened butter until the mixture clumps together like damp sand when you squeeze it.
- Stuff and Shape
- Punch the dough down and divide it into 8 equal balls. Flatten one into a 4-inch disc, put about 2 tablespoons of filling in the middle, pull the edges up over the filling and pinch to seal.
- Turn the ball seam side down and gently roll it into a teardrop or oval about 1/4 inch thick. Roll lightly so the filling doesn’t burst through. Repeat with the rest, keeping them covered.
- Cook
- Heat a cast-iron skillet over medium-high heat until very hot. Brush one side of a naan with a little water and lay it wet side down in the pan. Cook for 1 1/2 to 2 minutes, until big bubbles form and the base has dark spots.
- Flip and cook for 1 to 2 minutes more, pressing gently, until puffed and golden. Brush with melted butter, sprinkle with nigella seeds or sliced almonds if you like, and wrap in a clean towel to keep soft while you cook the rest.
Like this recipe?
Follow us @recipefairy on Pinterest
Filling Variations
- Pistachio: swap half the almonds for finely chopped pistachios.
- Apricot: use chopped dried apricots instead of some of the sultanas.
- Cherry and coconut: add a tablespoon of chopped glacé cherries for the bright, sweet version many takeouts serve.
- Nut-free: extra coconut plus a tablespoon of fine semolina in place of the almonds.
What to Serve With Peshwari Naan
I love it with something creamy and gently spiced. Pick between chicken tikka masala and butter chicken, browse more easy Indian recipes, or see my full list of sides for chicken curry.
Frequently Asked Questions
Does Peshwari naan have nuts?
Yes, almost always. The classic filling uses ground almonds, and some restaurants add pistachios too. For a nut-free version, replace the ground almonds with extra desiccated coconut and a tablespoon of fine semolina, and check your coconut is processed in a nut-free facility.
What is the filling in Peshwari naan?
A sweet mix of ground almonds, desiccated coconut, sultanas or golden raisins and sugar, usually with a little cardamom. Butter or a splash of milk binds it into a paste so it stays inside the dough while you roll.
Can I make Peshwari naan without yeast?
Yes. Leave out the yeast, increase the baking powder to 2 teaspoons and add 1/4 teaspoon of baking soda, then rest the dough for 30 minutes instead of letting it rise. The naans are a little less fluffy but still soft.
Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 to 45 minutes before shaping, so it rolls out easily. The filling keeps in the fridge for 3 days.
What do you serve with Peshwari naan?
It's lovely with mild, creamy curries like korma, butter chicken or tikka masala, where its sweetness balances the spice. It also works with dal, chana masala or tandoori chicken, or warm on its own as a snack.
