Embark on a culinary adventure as we delve into the world of Peshwari Naan, a delightful, sweet naan bread originating from Peshawar, Pakistan. Known for its soft, fluffy texture with a rich, sweet filling, Peshwari Naan, or Palough, has become a beloved addition to Indian and Pakistani cuisines worldwide. Here are five simple steps to create this exquisite bread in your own kitchen.
1. Preparing the Dough
- 2 cups of all-purpose flour (or Maida)
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 cup of plain yogurt
- 1/4 cup of warm water
- 1 teaspoon of active dry yeast
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yogurt, yeast, and warm water. Mix until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
2. Crafting the Filling
While your dough is rising, prepare the delicious filling:
- 1/2 cup of desiccated coconut
- 1/4 cup of caster sugar
- 2 tablespoons of chopped almonds
- 2 tablespoons of chopped pistachios
- 1 tablespoon of sultanas or raisins
- 2 tablespoons of softened butter or ghee
- 1 teaspoon of ground cardamom
Mix all these ingredients in a bowl until well combined. This filling provides the signature sweet flavor and contrasting textures that make Peshwari Naan so unique.
3. Rolling and Shaping the Naan
After the dough has risen, gently punch it down to release the air. Divide the dough into 4-6 equal portions. Roll each portion into a ball, then using a rolling pin, flatten each ball into an oval shape, about 1/4 inch thick. Spread a generous amount of the filling over half of the dough, then fold the other half over, ensuring the filling is well enclosed.
🔹 Note: For a more traditional look, you can shape the edges into a decorative braid or simply seal them by pressing with your fingers.
4. Cooking the Naan
Heat a heavy-bottomed skillet or tawa over medium heat. If using an oven, preheat it to 450°F (230°C) with a pizza stone or baking sheet inside.
- On the Stovetop: Place the naan on the hot skillet. Cook for 1-2 minutes on one side until it starts to puff and gets brown spots. Flip and cook the other side for another minute. If using a flame, place the naan directly over the flame for a few seconds to char slightly.
- In the Oven: Transfer the naan to the hot stone or sheet. Bake for 3-4 minutes, watching for golden color and slight puffing.
Brush the naan with melted butter or ghee once cooked.
5. Serving and Enjoying
Peshwari Naan is best served warm, often paired with rich curries or simply with a bowl of raita or yogurt. The soft, sweet, and subtly spiced naan complements both savory dishes and can be enjoyed as a dessert on its own. Store any leftover naan in an airtight container; it's perfect for reheating or enjoying cold the next day.
🔹 Note: If you like your naan with a bit of crispiness, try brushing it with more butter or ghee before serving.
To conclude, Peshwari Naan is a culinary gem that brings together the exquisite flavors of South Asia. With this simple recipe, you can transform your dinner table into an exotic feast. The blend of nuts, fruits, and spices enveloped in soft, fluffy bread not only delights the palate but also serves as a testament to the rich cultural heritage of its origin. Enjoy the process of making this traditional bread and savor every bite of your homemade Peshwari Naan.
Can I make Peshwari Naan without yeast?
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Yes, you can! Substitute yeast with baking powder or baking soda for a leavening effect, but the texture might slightly differ.
What other fillings can I use?
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You can try different combinations of dried fruits, nuts, and spices. Dates, figs, and even a touch of saffron work wonderfully.
How do I make naan ahead for a party?
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Prepare the naan up to the shaping stage, then freeze it. When ready to serve, cook the naan from frozen, allowing a few extra minutes for cooking.
