Easy Peshwari Naan Bread with Almond Filling
Homemade naan bread stuffed with a sweet almond and coconut filling. Self-raising flour dough is kneaded, left to rise, divided into balls, filled with a ground almond and desiccated coconut mixture, shaped, and pan-fried until golden with brown spots. Serve warm, optionally brushed with butter.
Ingredients
- 3 ¾ cups self-rising flourall-purpose flour mixed with baking powder1:1 with ~1.5 tsp baking powder per 450ggluten-freeadds gluten
use gluten-free all-purpose flour with xanthan gum
- 1 sachet dried active yeastinstant yeast0.75 sachet or 5g
reduces rise time slightly
- 2 tbsp plain natural yoghurtGreek yoghurt1.5 tbsp
thicker consistency, slightly tangier
- 4 tbsp vegetable oil
- 16 tbsp water, warm to touch
- 1 tbsp sugar
- 3 tbsp butter
- 3 tbsp ground almonds
- 3 tbsp desiccated coconut
Instructions
- 1
Add flour, yeast, yoghurt, veg oil, warm water, and sugar to mixing bowl
- 2
Using stand mixer with dough hook or hands, knead for 5 minutes until springy, slightly sticky, and soft
- 3
Coat dough lightly with oil, roll into loose ball, cover with lid or clingfilm
- 4
Rise in warm place for an hour and a half until doubled in size
- 5
Lightly flour work surface and tip dough out
- 6
Divide dough into 8 even-sized balls
- 7
Cover with clean tea towel and rest for 20 minutes
- 8
Combine butter, ground almonds, and desiccated coconut in bowl and stir until well combined
- 9
Uncover dough balls, make hole in center of each, spoon in filling, and pinch top to seal
- 10
Gently roll each filled ball into naan shape, taking care not to create holes
- 11
Heat non-stick pan to medium heat
- 12
Cook one naan on first side for 1 to 2 minutes until base is cooked, then flip
- 13
Cook second side until brown spots appear and naan is cooked through
- 14
Repeat for remaining naans and serve
Tips
Ensure water is warm to touch but not hot to activate yeast properly
Do not make holes in dough while rolling to prevent butter from escaping
Use medium heat on non-stick pan to avoid burning the naan
Good to Know
Stack cooled naans on plate, wrap in foil, store at room temperature for up to 2 days. Reheat in pan or microwave.
Prepare dough through first rise ahead. Shape and fill up to 4 hours before cooking, cover and refrigerate. Bring to room temperature before pan-frying.
Serve warm, optionally brush with melted butter or ghee. Pairs well with curries or as standalone bread.
Common Mistakes
Use warm, not hot water to avoid killing yeast
Do not rush rising times or naan will be dense
Pinch filling sealed properly to prevent leakage during cooking
Keep heat at medium to avoid burning exterior before interior cooks
Substitutions
Gluten-Free Swaps
use gluten-free all-purpose flour with xanthan gum