Sweet, fragrant and wonderfully moreish, this homemade Peshwari naan combines coconut, juicy raisins and crunchy pistachios for a naturally sweet flavour and delicious texture—without added sugar.
Easy to make and perfect for sharing, serve warm with your favourite curry, hummus or tzatziki.
Make the dough. Add the flour, yeast and salt to a large mixing bowl and stir to combine. Make a well in the centre and add the yoghurt.
Gradually add the lukewarm water, mixing as you go, until you have a soft dough that is neither too dry nor too sticky. Add a little extra water or flour if needed.
Knead. Turn the dough onto a lightly floured surface and knead for around 5 minutes, until smooth and elastic.
To check the dough is ready, tear off a small piece and gently stretch it. If you can stretch it thin enough to see light through without it breaking, it's ready. If it tears, knead for a little longer.
Prove the dough. Lightly oil the mixing bowl and return the dough. Cover with a damp cloth and leave somewhere warm for around 1 hour, or until doubled in size.
Prepare the filling. While the dough is proving, mix together the coconut, raisins or sultanas and chopped pistachios.
Preheat the oven to 220°C / 425°F / Gas Mark 7. If you have a heavy-duty baking sheet or baking stone, place it in the oven to heat up.
Shape the naans. Once the dough has doubled in size, divide it into 6–8 equal pieces, depending on your preferred size. Roll each piece into a ball.
Take one ball and flatten it slightly. Sprinkle over a teaspoon of the coconut, raisin and pistachio mixture, then fold the dough over and roll gently back into a ball. Repeat until all the filling has been evenly distributed.
Roll each ball out into a thin oval or teardrop shape.
Bake. Carefully place the naans onto the hot baking sheet and cook for 8–15 minutes, depending on their size and thickness. They should puff up and become lightly golden.
To check they're cooked, carefully tap the underside. They should sound hollow.
Allow to cool slightly before serving.
To Serve
Serve warm alongside a fragrant curry, or cut into pieces and enjoy with hummus, tzatziki or a spiced yoghurt dip. For an extra-special finish, brush with a little melted butter or ghee and scatter with chopped pistachios.
Variations
Make it vegan
Swap the natural yoghurt for an unsweetened plant-based yoghurt.
