How To Make Peshwari Naan 🇹🇹 Foodie Nation

This week on How To With Tiff & Khary, we’re making soft, fluffy Peshwari Naan filled with a sweet, nutty coconut-almond-raisins mixture, perfect for pairing with your favorite curries or dips!

We’re using Ibis Bakers Flour to make the dough extra soft and pillowy, giving your naans that perfect homemade texture every time.

RECIPE

Yield: 4 Naans

Ingredients:

For the Dough:

2½ cups Ibis Bakers Flour (plus extra for dusting)

1 tsp Salt

1 tbsp Sugar

1 tsp Instant Yeast

2 tbsp Plain Yogurt (room temperature)

2 tbsp Vegetable Oil or melted ghee

¾ cup Warm Water (~110°F)

For the Peshwari Filling:

½ cup Desiccated Coconut (unsweetened)

2 tbsp Almonds (finely ground)

2 tbsp Raisins (finely chopped)

1 tbsp Brown Sugar (packed)

½ tsp Cardamom Powder

1 tbsp Ghee or Butter (for brushing before serving)

Method:

Make the Dough: In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 min until foamy. Add yogurt, oil, salt, and gradually mix in Ibis Bakers Flour to form a soft dough. Knead 8–10 min until smooth and elastic. Let rise 1 hour.

Prepare Filling: Combine coconut, almonds, raisins, brown sugar, and cardamom powder.

Assemble Naans: Punch down dough, divide into 4 balls, flatten, fill with mixture, pinch edges, and roll into oval/teardrop shapes.

Cook: Heat skillet/tawa over medium-high heat. Cook 1–2 min per side until golden brown and puffed. Brush with ghee/butter.

Serve: Enjoy warm with curries or dips.