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    Home » Flatbreads, Quick Breads and Yeasted Breads » Peshwari Naan | How to make Peshwari Naan

    Peshwari Naan | How to make Peshwari Naan

    Published: Mar 2, 2014 · Modified: Oct 5, 2020 by Srivalli · 20 Comments

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    We are starting the BM#38 and I start off with a favourite food of mine, the Naans! We go a long way back and ever since I have been introduced to this, it has reminded my favourite. This and Paneer Butter Masala. This is what I always order when I eat out. The pizza dough and the Naan dough are almost the same. I recently read a joke that said, Pizzas are foreign returned Naans! Any way you could use the same dough to make both the dishes.

    As with pizzas, Naans were the first experiment I did during college. With no Tandoori oven at home, I did best what I could do, I tried my hands in getting the same effect by cooking it under a Pressure cooker, etc. I have some versions of Naans already, Tawa Naan, Stovetop naans, Fried Naan, etc. The PC way of cooking the Naan is quite cumbersome of course, so the simpler method I ended up using is grilling it directly over the flame. This is much quicker and brings out the same effect.

    Before going into the recipes, I wanted to talk about how Naan, Kulcha, and Roti differ. I was reading some of the old articles that talked about how Naans were made many years ago, they mentioned that it was made with wheat flour, leavened with yeast, and baked in a Tandoor Oven.

    Kulchas, on the other hand, is made with all purpose flour dough, leavened with Yogurt and Baking powder. And these again can be baked in a tandoori or regular method. Over the years, it has progressed to such a difference that even Naans ended up being made with all purpose flour, with yeast.

    However, the major difference continues to be that Naans are leavened Yeast Bread while Kulchas are leavened with Curds and Baking powder.

    So if somebody says make Naans without yeast, it is just kulcha for you!

    The same Kulcha dough, where you use Curds, baking powder, and roll out small as pooris and deep fry, they become Baturas.

    The same Wheat flour dough used before for Naans, when deep-fried becomes Khameeri Roti. However with the current trend, Khameeri Roti is no longer deep-fried, it is again cooked in tandoor or oven.

    In the end, it all boils down to the fact, we enjoy our flatbreads in as many forms as we like. There is no single guide that says you got to stick to only one form. I will have greater pleasure in discussing this shortly, which is a surprise.
    I just documented this for the academic in me, and nothing else.

    When the amount of research that has gone in for the BM#39, I ended up realizing, the same food is called in different names and forms. Ultimately it is the same. I can't even begin to quote one dish that is different. It is as common as Pakodas being served all over India!

    Tawa Naan
    Baked Naan
    Naan without Tandoor Oven
    Naan made on stovetop recipe 1













    Peshwari Naan

    makes about 5 medium-sized naans

    All purpose flour - 2 cups
    Salt - 1/2 tsp
    Water for kneading
    Oil - 2 tbsp

    Melted Butter for serving
    Almonds slivers, saffron with milk for garnish on top

    For Yeast proofing

    Active yeast - 1 tsp
    Sugar - 1 tsp
    Water - 3/4 cup

    For Dry Fruits Filling:

    Copra / Dried coconut - 2 - 3 tbsp
    Pistachios, Raisins, Cashew nuts, and almonds - 1/2 cup

    Roughly chop and coarsely pound the nuts together to make a powder.

    This makes about 3/4 cup of filling

    How to make the Peshwari Naan

    For proofing

    MW the water for 40 secs, take the yeast along with sugar in a bowl, add the lukewarm water and keep it covered for 10 mins. If the yeast is all active, you will find it frothed on the top.

    In a wide bowl, take the flour, salt and add the yeast. Mix well. Then slowly add water and knead to a soft pliable dough.

    Knead around for 10 mins, place it in a greased bowl, with lid covered for about 1 & 1/2 hrs to 2 hrs.

    Meanwhile have the filling ready, by mixing together grated copra, finely chopped raisins, pounded dry fruits. Keep it aside

    Once the dough doubles its size, punch down and knead again. Keep it covered for 30 mins.

    When you are ready to make naans, knead the dough and pinch out equal balls. Keep the rest covered.

    Dust the board and stuff a tsp of dry fruits into each ball.

    Flatten it well and make sure the filling is covered on all sides.

    In Oven

    Preheat the oven at 200 C

    Dust the balls and gently roll them into oval shapes. Press the almond slivers on top and brush with saffron soaked in milk.

    Place the naans in a baking tray and bake for 7 - 8 mins. Remove and brush with butter and again bake for 2 -3 mins.

    Over the stovetop

    This is much simpler and quicker.

    Heat a tawa and cook the naans lightly on both sides. Then with tongs, show these on directly flames on both sides.

    Immediately brush with butter.

    Serve with gravy of your choice.

    It takes about ¾ cup of water to knead after adding the yeast and water. Apply oil to your hands and continue kneading. This way the dough incorporates the oil and becomes softer.
    If you want to get the dough rise quickly, place it in a preheated oven and let it stay warm for 10 mins. The dough rises up very quickly.

    Print Pin

    Peshwari Naan | How to make Peshwari Naan

    Dish Type Indian Flatbread
    Author Srivalli
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

    Previous Post: « Indian Style Top Ramen Noodles
    Next Post: Garlic Coriander Naan | How to make Garlic and Coriander Naan »

    Reader Interactions

    Comments

    1. Wer SAHM says

      March 03, 2014 at 2:21 am

      yummy-o-yummy peshwari naan

      Reply
    2. Priya Srinivasan says

      March 03, 2014 at 3:53 am

      brushed with saffron milk and topped with almonds, this should be called shahi naan!!! looks super tempting valli!!!

      Reply
    3. Sandhya Ramakrishnan says

      March 03, 2014 at 5:16 am

      This is my husband's favorite Naan! he loves dry fruits in the naan and always order it in the restaurant if they have one in the menu....I am going to try to make it for him!

      Reply
    4. Briju Parthasarathy says

      March 03, 2014 at 5:44 am

      Thanks for sharing the information about Naan's and this recipe of Naan is very yummy and took me back to the memories Afghani dhabba in Dilsukh nagar

      Reply
    5. Ramya Krishnamurthy says

      March 03, 2014 at 7:09 am

      delicious naan sis

      Reply
    6. gautam says

      March 03, 2014 at 8:55 am

      Peshwari naan looks sp good !!

      Reply
    7. Priya Suresh says

      March 03, 2014 at 10:39 am

      Fantastic naan, i know atleast one among us will definitely make this Incredible nutty Naan, u did it perfectly Valli.

      Reply
    8. Pari Vasisht says

      March 03, 2014 at 2:00 pm

      Loved reading through your description about Naan and Kilchattan and the naan looks irresistible.

      Reply
    9. Manjula Bharath says

      March 04, 2014 at 12:08 am

      wow thats an super soft and excellent naan preparation 🙂 looks yumm !!!

      Reply
    10. Pallavi Purani says

      March 04, 2014 at 4:46 am

      Its a beautiful step by step recipe. Keep them coming. 🙂

      Reply
    11. Ruchi Indu says

      March 04, 2014 at 5:19 am

      This recipe is new to me.... Bookmarked.... And nicely quoted the differences for naan and kulchas...

      Reply
    12. Nivedhanams Sowmya says

      March 04, 2014 at 10:59 am

      well explained and a fantastic one!!!

      Reply
    13. Sarita says

      March 04, 2014 at 2:52 pm

      Yummy peshwari Naan ! Looks so delicious !have to try.

      Reply
    14. Sreevalli E says

      March 05, 2014 at 2:12 am

      Perfectly made naan.It's making me hungry for some now.

      Reply
    15. Harini-Jaya R says

      March 05, 2014 at 5:02 pm

      The naans look so tempting and perfectly shaped ones too , Valli.

      Reply
    16. Varadas Kitchen says

      March 06, 2014 at 12:22 am

      Interesting write up about the history and changes. The naan looks great.

      Reply
    17. Saraswathi Tharagaram says

      March 06, 2014 at 5:02 am

      Enjoyed reading your information about naan and kulcha..Fantastic recipe dear..

      Reply
    18. Chef Mireille says

      March 06, 2014 at 6:46 pm

      naan are my fave Indian bread - these look so good

      Reply
    19. Pavani N says

      March 06, 2014 at 7:33 pm

      Such a delicious stuffing for the naans, they look perfect.
      Thanks for the info on differences between naan & kulcha. Sometimes it does get confusing because there is such a thin line between the 2.

      Reply
    20. sushma says

      March 06, 2014 at 9:55 pm

      Naans look delicious. Very well explained and the shape also looks perfect.

      Reply

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