Peshwari Naan

I made some of these last night to go with a roast chicken and spiced potatoes.  I made the recipe up so it might actually bear no relation to an authentic Peshwari Naan.

350g strong white bread flour
1 tsp salt
1 tsp fast action yeast
1 tsp honey
25g softened butter
25g ground almonds
100ml water
80ml milk
50g sultanas
25g flaked almonds


Place the flour, yeast, honey, salt and ground almonds in a large bowl. Cut the butter into cubes and add this.  Heat the milk and water until hand hot and pour over the   flour mixture.  Mix well until it forms a soft dough. Place onto a lightly floured board and knead for about ten minutes until smooth and elastic.

Place the dough back into the bowl, cover with a plastic bin liner and leave to rise in a warm place for about 1 hour.  Knock the air out of the dough and divide into four pieces. Roll each piece into an oblong and then scatter with one quarter of the sultanas.  Roll up from the longest edge.  Seal the joins well using your fingertips and then roll into an oblong again.  Scatter with one quarter of the almonds and gently roll these in using the rolling pin.

Cover with a cloth and leave to rise for fifteen minutes.

Preheat the oven to 230°c, gas mark 8 or use the Roasting Oven of the Aga.  Place a baking tray in the oven to heat up.

Put the naan onto the hot baking tray sprinkle with a little water and bake for 10 minutes until golden.  Serve straight from the oven.


19 responses to “Peshwari Naan

  1. Whether or not it bears resemblance to an authentic Peshwari Naan, my husband would love one. So do you mind if I send him over dinner?!

  2. I think you are very brave to make a naan bread. They look great and just like the real deal too ;0)

  3. Good grief Kath, I’ve only been away a few days and you’ve been blogging prolifically. Authentic or not, your naan sounds delicious and I shall be trying it out for sure. Last time we had curry, I made some middle eastern flat breads and they didn’t go at all.

  4. fantastic job, Kath. your improv naan looks like the real deal to me—and you’ve presented it in a straightforward way. delicious!

  5. Hmm, heavenly! Well done on making the recipe up. I have never eaten naan with sultanas in before – sounds fabulous.
    🙂 Mandy

  6. MMMMMM,…there are almonds in these too! Yummie! The naans look amamzing! A great recipe!

  7. Authentic or not it looks like it turned out wonderful!

  8. I love these. They would go well with my favourite chicken curries. I think I will have a go at making these, when I can find some free time!

  9. Oh Kath I adore peshwari naan… you have inspired me to have a go. We have to celebrate with a nice meal this weekend!

    • Wendy I hope you give it a go and you certainly do need a celebratory meal after your wonderful news. I am excited for you, so I can only begin to imagine how excited you and the Bear are. x

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