Recipe: Peshwari Naan


This naan was inspired by a recent trip to India. Though we don't yet have a tandoor oven in the studio we're in love with the soft, chewy, puffy texture that this recipe gives. Peshwari naan is the best filling for sure. We serve ours with a fiery chilli & coriander yogurt that packs a real punch but you can make some up as a side to mop up your favourite curry. Makes 6 small naans.


For The Naan

  • 250 g plain flour
  • 2 tsp caster sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 120 ml milk

For The Filling

  • 25 g ground pistachios
  • 2 tbsp ghee
  • 50 g dessicated coconut
  • 25 g ground almonds
  • 30 g sultanas
  • 2 tbsp mango chutney
  • 1 tbsp black onion seeds

For The Dip

  • 1 bunch fresh coriander
  • 3 fresh green chillies
  • 2 tbsp yoghurt
  • 100 ml water

Step 1

Make The Dough

Sift the dry ingredients into a bowl. Mix the oil into the milk. Create a well in the centre of the flour mixture and pour in the milk. Slowly mix the dry ingredients into the milk to make a sticky dough.

Step 2

Rest The Dough

Knead the dough until it's no longer sticky. Add a little extra flour if needed. Transfer the dough into an oiled bowl and cover with a damp tea towel. Leave in a warm place for 10-15 minutes.

Step 3

Make The Filling

Melt the ghee in a medium pan over a medium heat. Add the coconut, almond and pistachios to the pan with the sultanas. Stir in the mango chutney and cook for a few minutes before leaving to cool slightly.

Step 4

Grill The Naan

Preheat the grill to medium. Divide the dough into 4 balls and push your thumb into the centre of one. Add a little of the filling to the centre of the dough and fold the dough back around the filling. Roll the dough out into thin circles and place onto a baking tray (in batches if necessary). Grill for 2 minutes until lightly browned. Turn and grill for another minute.

Step 5

Make The Dip And Serve

Blitz all of the ingredients for the dip together to get a thin green sauce. Serves 6

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