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5 from 1 vote

Peshawari Naan

Peshawari Naan
Course: Bread
Cuisine: Indian



  • In the bowl of a stand mixer or in a regular bowl, place all the ingredients and knead, using as much water as needed to make a soft, smooth dough.
  • Continue kneading for about 10 minutes on low speed if using a stand mixer, or a little longer if doing this by hand.
  • Place in an oiled bowl, turning once to make sure the dough is coated in oil. Cover with a cloth napkin and set aside in a warm place to rise for about 2 hours. (In winter, I leave the bowl in my unheated oven with the light on)
  • After 2 hours, punch down the dough and divide into four pieces. Let the dough rest for another 10 minutes, covered.
  • Preheat the oven to 475 degrees and place a baking stone or unglazed tiles on the middle rack.
  • Place a bowl of water next to you, and place a ball of dough on a lightly floured surface.
  • Dip your fingers into the bowl of water and press into the dough with all fingers, making little bumps and indentations on the surface even as you stretch and shape it. I shaped my naans into rounds this time, but you could shape them into the more traditional teardrops or just about any shape you wish.
  • Sprinkle the surface with a fourth of your nuts and dry fruits and press them in so they sink into the surface.
  • Carefully, taking care not to burn your fingers, place the naan directly on the hot baking stone. Place as many of the naans as you can on the stone, taking care that you leave at least an inch of space between them. They should not overlap.
  • Bake about 6-7 minutes or until the naans are all puffy and the top and bottom are a pale gold-brown.
  • Remove with tongs and serve hot.