Peshwari naan on Oven OR Tava

Peshwari Naan


These delicious breads are traditionally stuffed with a fruit and nuts then baked in oven/ skillet. Naan is a traditional indian flatbread and one of the real treats of indian cuisine- delicious by itself or dipped into a curry. The sweet flavours make the peshwari naan a great dessert also by itself.

Yields:  5-6
Preparation time: 25minutes
Waiting time: 1 ½-2hours (for dough)
Cooking time: 10-12minutes


  • Whole wheat flour-1 1/2cup
  • Salt- 1tsp
  • Yeast-1tsp
  • Olive oil-1tbsp
  • Soya/regular milk-1/2cup
  • Hand hot water-1/3cup or as required to form dough

For filling:

  • Desiccated coconut-1/4cup
  • dry fruits and nuts-1/4cup (I used almonds, walnuts, dates, figs, pistachio)
  • fennel seeds-1tsp (optional)

Other ingredients:

  • Dry flour for dusting
  • Olive oil for toasting/ brushing the naan


  • Combine hot water, yeast, salt in a large bowl and let it sit for 10-15minutes/until frothy.
  • In a large mixing flour sift in the flour, add oil, milk and mix well to form crumbles.
  • Then add in the yeast mixture and mix to a soft dough. Knead on a lightly floured surface for 5minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl and cover with a clean tea towel and let it rest in the warm place for about 1 ½-2hours or until the dough has doubled in size.

For filling:

  • While the dough is resting, place the “filling” ingredients in a food processor or blender and process to a coarse powder .

Rolling out naans:

  • Once the dough is doubled-knead knock the dough down and divide into 5-6portions  make them to balls, dust some flour  and roll the ball little, place a tablespoon of nut mix in the centre, pull the edges up towards centre, press and close the ball.
  • Dust again and roll out the stuffed ball into an oblong/round shape for about 5-6inches diameter.

Cooking on griddle/tava:

  • Heat the tava/griddle and place the rolled naan on it and cook for a 40-50sec/ until the blisters appear, turn over and cook other side for another 40-50sec and gently press with kitchen towel/spatula so that they puff up. Flip and cook both sides until evenly cooked and slight brown in colour.

Cooking in oven:

Pre-heat the oven at 200deg c leave the tray in the oven so that it gets really hot

Place 3-4naans at a time on the pre-heated tray carefully , taking care not to burn your fingers and bake for 6-8minutes/ until few golden brown spots appear-flipping half way.

Serve hot with any side dish of your choice.


  • White flour also can be used for an added softer texture.
  • Filling can be personalised as per the taste
  • Yogurt can be used in place of milk for dough

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on August 19, 2014, in Indian, Main dish and tagged , , . Bookmark the permalink. 31 Comments.

  1. I have always wanted to make Naan, I will have to some day soon!!! 🙂


  2. I absolutely love breads such as these, always so flavorful! thank you for sharing and for liking so many of my posts 🙂


  3. I thought naan was made only with APF, so avoid it as much as I can 😛 this looks very yummy Chitra, You explore way too good 🙂


  4. Naan filled with fruit and nuts?? That sounds so incredibly delicious to me. My mouth is watering!!


  5. Peshwari is other name for kashmiri naan? I don’t know.. Like the way u used wheat flour instead of all purpose flour


  6. Sounds different. I have to try it soon. 😉


  7. i have to try this! looks yummy!


  8. Reblogged this on Chef Ceaser.


  9. I think even I can make this! Thank you Chitra!


  10. Yummm…. That naan looks so good Chitra!


  11. MyKabulKitchen

    I have never seen naan stuffed with a filling in this manner…looks delicious love the idea 🙂


  12. Oh yum!! We have only made plain naan. I am quite intrigued by this one, filled with coconut…yum!


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