Peshwari naan on Oven OR Tava

Peshwari Naan

About:

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

Ingredients:

  • 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

Procedure:

  • 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.

Note:

  • 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
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

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!!! 🙂

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

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  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 🙂

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

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

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

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  7. i have to try this! looks yummy!

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  8. Reblogged this on Chef Ceaser.

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

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

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

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

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