Entree: Pakistan – Pashtun Cuisine – پشاوری نان ➤ Peshawari Naan (Leavened Pashtun flatbread stuffed with sweet dried fruits and nuts)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 12 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 tsp (5 g) baking powder
- 2 tbsp (25 g) sugar
- 1 tsp (6 g) salt
- 1/2 cup (120 g) plain yogurt
- 1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C)
- 2 tbsp (30 ml) vegetable oil or melted ghee, plus extra for cooking
- 1 large egg, beaten (for dough/enrichment)
- 1/2 cup (60 g) finely chopped almonds
- 1/2 cup (60 g) finely chopped pistachios
- 1/3 cup (40 g) desiccated coconut
- 1/4 cup (40 g) golden raisins or sultanas, chopped if large
- 2 tbsp (25 g) powdered sugar or granulated sugar (for filling)
- 1/2 tsp (1 g) ground green cardamom
- 2 tbsp (30 ml) melted ghee for brushing

Instructions

1. In a small bowl, combine warm milk, 1 tsp (5 g) sugar, and active dry yeast; let sit 5–8 minutes until foamy. In a large mixing bowl, whisk together flour, baking powder, remaining sugar, and salt.
2. Make a well in the flour mixture; add yogurt, beaten egg, oil (or melted ghee), and the foamy yeast mixture. Mix until a rough dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
3. While dough rises, prepare the filling: combine chopped almonds, chopped pistachios, desiccated coconut, raisins, powdered sugar, and ground cardamom in a bowl; mix well.
4. Punch down the risen dough and divide into 6 equal pieces. Roll each piece into a ball and flatten into a 6–7 inch (15–18 cm) circle. Place about 2–3 tbsp (30–45 g) of the nut-and-fruit filling in the center of each circle.
5. Fold the dough over the filling to enclose it, pinch the seams to seal, then gently roll or press each filled ball into a flattened teardrop or oval about 1/4 inch (6 mm) thick, taking care not to tear the dough and expose the filling.
6. Cook naans on a hot cast-iron skillet or heavy nonstick pan over medium-high heat: brush one side with water or a little oil and place wet side down on the hot pan; cook 1–2 minutes until bubbles form and underside is golden, then flip and cook the other side 1–2 minutes. Alternatively, bake on a preheated pizza stone or in a very hot oven (500°F / 260°C) for 4–6 minutes, finishing with a quick broil to get charred spots.
7. Brush hot naans with melted ghee and serve warm alongside kebabs, stews, or as a sweet accompaniment to tea.