Peshwari Naan Bread (Indian leavened Bread stuffed with fruit and nuts)


Peshwari Naan Bread, it's not an ordinary naan. This tear-shaped aromatic wonder bursting full of flavours !! It's an Indian style bread that is rich, nutty, exotic and extra special - filled with coconut, almond, pistachio nuts and sultana ( yellow raisins ). It is so heavenly once it's paired with hot and exotic Indian curries - subtle sweet flavours mixed with full-on hot flavours or just munch on its own.


Various flavoured Naan bread is very popular amongst British people. In Britain, every Indian restaurant and curry houses take high orders of Naan bread than Roti or Paratha but fluffy and fruity Peshwari Naan beats all. In our family we all love naan, but I hardly make or buy them as it's prepared with plain flour.


A few weeks back we went to review one of the restaurants and we ordered Garlic and Coriander Naan and Peshwari Naan over there.

My family loved it both and asked me if I can prepare at home one day, so I accepted the challenge and waited for a perfect occasion to prepare it.

I was totally wrong, as it was easy to prepare actually I made it quicker than I would make stuffed paratha.


A soft and perfect naan came out from under the grill, and family members were delighted to see restaurant-style food in their plate with some good damn finger-licking curries and daal.

Actually, they all said that they had tasted the best naan ever :) secretly I did the happy dance!


Peshwari Naans are phenomenal with Shahi Paneer, Daal Makhni, Chana Masala or palak paneer. 
Have you tried this Naan?

If not, do not delay in making this,  follow this recipe to a T and see how your family appreciate all your efforts.



Notes :-
If you can't find strong white flour, use plain flour instead.
Make sure you roast naan on a properly heated griddle and baking tray, slow cooking makes naan chewy and tough.
You can roast entire naan on a griddle, in the over or under the grill but best result can be achieved by roasting one side on the griddle and another under the heated grill.


Peshwari naan bread, peshwari naan
Bread
British Indian
Yield: 6 NAAN BREAD
Author:

PESHWARI NAAN BREAD

PESHWARI NAAN BREAD

t's an Indian style bread rich, nutty, exotic and extra special. It is so heavenly once it's paired with hot and exotic Indian curries, subtly sweet flavours mixed with full-on hot flavours or munch on its own. A naan filled with coconut, almond, pistachio nuts and sultana ( yellow raisins )
prep time: 1 H & 30 Mcook time: 20 Mtotal time: 1 H & 50 M

ingredients:

  • 200 g plain flour - maida
  • 60 g Strong white flour - bread flour  If you don't have it use plain flour.
  • 1 tsp. Instant dried active yeast 
  • 1/4 tsp. Baking powder
  • 1/2 tsp. Salt
  • 1 tsp. Sugar
  • 1 1/2 tsp. -  One and a half  ghee or unsalted butter
  • 60ml Lukewarm milk
  • 60ml Plain natural yogurt at room temperature
  • 50-60 ml Water
Stuffing
  • 1/3 cup Mixed nuts - almond, cashew and pistachio 
  • 3 tbsp. Sultana - yellow raisins 
  • 1/3 cup Desiccated coconut
  • 1 tsp. Sugar -optional 
Extra
  • 2 tbsp. Melted ghee
  • Extra plain flour to dust
  • 1 tbsp. Almond and Pistachio Slivers

instructions:

How to cook PESHWARI NAAN BREAD

  1. In one bowl mix yogurt, milk, ghee and water.
  2. In a big bowl add flour, baking powder, yeast, sugar and salt.
  3. Now add milk mixture little by little into flour and make a soft and pliable dough, dough consistency should be like bread dough. 
  4. Nice and very soft.
  5. Knead the dough for a couple of minutes, and leave it to rest in a well oiled bowl covered in a warm place.
  6. Meanwhile, make the stuffing, add all the nuts, coconut and sultanas in a food processor and grind till you coarse powder. Leave it aside.
  7. Once the dough has risen, almost double in size once again knead for a minute.
  8. Divide the dough into equal portions and make round balls.
  9. On a clean worktop or board sprinkle some dry plain flour, take one dough ball and roll into a small round.
  10. Place 1 tbsp. nut mixture in the centre then seal the dough and make a ball.
  11. Dust the board again with the flour and roll stuffed ball into tear-shaped naan.
  12. Heat the griddle or Tawa ( I used griddle ) on high heat, same time heat grill on high too and keep one baking tray underneath.
  13. Placed rolled naan onto the heated griddle, in a few seconds, you will see some blisters on one side.
  14. As soon as you see dark blisters, remove it from the griddle and put under the heated grill ( Blistery side down ) just in a couple of minutes naan will fluff up with lovely brown spots.
  15. Remove and brush it up with melted ghee, garnish it with the almond and pistachio slivers and serve hot.
  16. Repeat the same process with the remaining dough.
  17. Enjoy!

NOTES:

Living in a cooler climate, use Instant pot to prove the dough.
Calories
956.18
Fat (grams)
47.07
Sat. Fat (grams)
11.04
Carbs (grams)
114.16
Fiber (grams)
10.32
Net carbs
103.83
Sugar (grams)
14.60
Protein (grams)
25.50
Sodium (milligrams)
491.01
Cholesterol (grams)
21.51
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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4 comments

  1. That bread looks gorgeous! I love the colors and textures.

    ReplyDelete
  2. I have been a fan of Naan for years, but can you believe Ive never had one with fruit in it as you're sharing? Love this idea!

    ReplyDelete
  3. This looks so cool! I tried making naan once and it was such a failure. Maybe the next time it won't be so bad! Yours inspires me to try again!

    ReplyDelete
  4. I was planning to do this recipe weekend. Your's looks so beautiful. Thank you for sharing!

    ReplyDelete

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