If you’ve not had Peshwari naan before, it’s a surprisingly delicious addition to a normal naan, it’s sweet, nutty and the coconut gives it a unique taste. Fantastic served with my Chicken Tikka Masala recipe.

I personally love coconut so once I tried this Peshwari naan, I doubt I’ll go back to a plain naan again unless it’s a garlic cheese naan or keema naan.

Like most food, making it fresh rather than buying it ready-made from the supermarket gives you superior results and so worth the extra effort.

First, you need to activate the yeast by slightly warming the milk just above room temperature, mixing with the yeast and sugar, leave to bubble up for 5 minutes and then you mix with all the other ingredients.

Knead your dough for 5 minutes then allow to prove in a lightly oiled bowl for at least an hour. Meanwhile, make your Peshwari filling and mould into circles and chill in the fridge.

Once the naan has risen, it’s time to shape and roll the peshwari naans.

Brush with a little melted ghee (Clarified butter) and pan-fry until golden brown on both sides. Bake for 3-5 minutes in the oven and serve with a beautiful Chicken Tikka Masala.

It’s actually quite fun to make Peshwari naan, and trust me, the taste is so much better than shop bought. Go on, give them a try, you will happy you did.

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Peshwari Naan

  • Author: Paul Deehan
  • Prep Time: 1:20
  • Cook Time: 8
  • Total Time: 1 hour 28 minutes
  • Yield: 12 1x



Naan Bread

  • ¾ cup of milk, room temperature.
  • 1 x 7-gram sachet of dried active yeast
  • 1 tbsp sugar
  • 3 cups plain flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 egg
  • 3 tbsp ghee
  • 3 tbsp yoghurt

Peshwari filling

  • 2 tbsp cashew nuts
  • 2 tbsp almonds
  • 2 tbsp pistachios 
  • 2 tbsp raisins
  • 3 tbsp desiccated coconut


  • Ferment the slightly warm milk with the dried yeast and sugar for 5 minutes until bubbly and activated.
  • Add the plain flour into a bowl, add the baking powder, salt, egg, ghee and yoghurt on top.
  • Add fermented activated yeast into the bowl also and mix until all combined. 
  • Knead for 5 minutes.
  • Place into a clean bowl lightly greased with oil, cover and allow to rise for at least 1 hour. 
  • Blend your Peshwari filling and mould into 6 circles and chill in the fridge until needed.
  • Once your naan bread has risen, place the dough on a lightly floured service, cut into 6 pieces. 
  • Shape into a circle, add your Peshwari filling in the centre and crimp around the filling.

  • Once they are all rolled out, brush with a little ghee and pan fry until golden brown each side. 
  • Bake in the oven for 3 to 5 minutes until fully cooked. 
  • Cut in half and serve.


You can make and roll out the Peshwari naan ahead of time and pan fry and bake near serving time. 

Keywords: Peshwari Naan

Why not try out the best Chicken Tikka Masala recipe