Blog Peshwari Naan

Peshwari Naan

2020 Recipes

Peshwari Naan

Peshwari Naan (or Peshawari naan) is a leavened bread, filled with desiccated coconut, sultanas (or raisins), pistachios, and almonds. It originates from the city of Peshawar in Pakistan.

Naan Bread

  • 450g (3⅝ cups) plain flour
  • 150ml (⅔ cup) milk, warm
  • 150ml (⅔ cup) full fat Greek yogurt
  • 8.5g (2 tsp) sugar
  • 6g (1 tsp) salt
  • 1 egg, beaten
  • 4g (1 tsp) baking powder
  • 10g (1 tbsp) nigella seeds

  • 4.5g (1½ tsp) sesame seeds
  • 18g (3 tbsp) almond flour
  • 30 pistachio nuts, peeled and finely chopped
  • 75g (3oz) sultanas
  • 21g (3 tbsp) coconut powder
  • 11g (2 tbsp) desiccated coconut
  • 25g (2 tbsp) caster sugar
  • 60ml (4 tbsp) single cream
  • 15ml (1 tbsp) mango pulp


  • 8


  • Prep: 1 hour 15 min
  • Cooking: 15 min




- Place all the naan ingredients into the K-Mojo DigiMaster food processor, using the kneader attachment, and blitz at minimum speed for 5 minutes, or until a dough ball is formed.

- Dust a clean work surface with plain flour

- Take dough out of the machine and place it on the floured surface.

- Sprinkle a bit of flour on the top of the dough and form into a ball and place into a large mixing bowl.

- Cover with a damp tea towel and set aside in a warm area in the kitchen, such as the back of a cooker.

- Leave to proof for 1-3 hours.

- Meanwhile, place all the ingredients for the filling in a mixing bowl and stir until well incorporated.

- Dust a clean work surface with plain flour again

- Take the dough out and place on the surface. Segment into 8 equal pieces.

- Roll each piece into a ball and flatten with the palm of your hand.

- Place an ⅛th of the filling in the center of the dough and bring all edges to the top and seal, containing the filling.

- Place the sealed side down onto the floured surface. Flour your rolling pin and roll until flattened. Don’t worry if small tears emerge. Repeat until all 8 naans are filled.

- Heat a large cast iron or a non-stick frying pan over a medium heat.

- Cook one naan in the frying pan roughly 1 minute on each side. Check every now and then, because golden bubbles should form on both surfaces.

- Remove from heat and keep warm in a heated oven while you cook the rest.

- Serve immediately with your favourite curry!


TIP: For a slight tweak on the filling, you can place all the ingredients, except a third of the sultanas in a food processor and blitz until a paste forms. Stir in the remaining sultanas and proceed with the recipe.


SQ Professional teamed-up with award winner food blog Greedy Gourmet to create this awesome recipe. Click here to find the full recipe and more inspiration.