Peshewari Naan


by: Angry Asian

indian bread


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serves: 6

2 cups plain flour, sifted

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp active yeast (grains)

1 tsp sugar

1/2 cup coconut milk, lukewarm

2 tbsp olive

A handful of flaked almonds

small A handful of chopped coriander


2/3 cups mixture of dried coconut, chopped raisins and ground almonds.

Nutrition Facts
Peshewari Naan

Servings Per Recipe: 6

Amount per Serving

Calories: 165

  • Total Fat: 0.5 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 248.4 mg
  • Total Carbs: 34.6 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 2 g
  • Protein: 4.8 g

how is this calculated?

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1.  In a small bowl, mix milk, active yeast and oil together. Leave for 3 minutes.

2.  In a large bowl, sift flour. Add salt, sugar, baking powder and mix well. Make a well in the center, add the liquid ingredients and start mixing the dough. Knead for about 10 minutes, or until you get a soft dough. Shape into a ball, leave in the bowl (oiled), cover with a clean cloth and leave to rise in a warm place for an hour.

3.  Divide the dough into 5-6 balls, cover, leave to rise in a warm place for a further 15 minutes.

4.  On a floured surface, roll the balls to a small palm-sized circle, add a tbsp of nut mixture in the center (making sure to leave 2 cm/ 1 inch to the edge). Wet the edges with a bit of water, fold the circles in half. Roll again to an oval shape, so all the nut mixture get spread out in the naan.

5.  Place the naans on a hot pre-heated baking tray, and place in the oven on the grill setting for about 2 minutes, until they puff and have a few brown patches.

6.  When ready, brush naans with melted butter, sprinkle with flaked almonds and chopped coriander.

7.  Serve immediately.

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