Entree: Pakistan – Khyber Pakhtunkhwa – پشاوری نان ➤ Peshawari Naan (Leavened tandoor-style flatbread stuffed with a sweet mixture of dried fruits, nuts, and coconut)

Serving Size: 6

Approximate Time

Prep 1 hr 40 min

Cook 3 min

Total 1 hr 43 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 1/2 cup (120 ml) plain yogurt
- 1 tbsp (15 ml) sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) ghee or melted butter, plus extra for brushing
- 2 tbsp (30 ml) vegetable oil
- Filling:
  - 1 cup (140 g) chopped almonds and pistachios combined
  - 1/2 cup (60 g) desiccated coconut
  - 1/2 cup (80 g) raisins or sultanas, roughly chopped if large
  - 1/4 cup (50 g) brown sugar or powdered sugar
  - 1/4 tsp (0.5 g) ground cardamom
  - 2 tbsp (30 ml) milk to bind the filling

Instructions

1. In a small bowl whisk warm milk, sugar and yeast; let stand 5–10 minutes until foamy.
2. In a large mixing bowl combine flour and salt. Make a well, add yogurt, oil, ghee and the activated yeast mixture. Mix to form a soft dough.
3. Turn dough onto a lightly floured surface and knead 6–8 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.
4. Meanwhile prepare the filling: mix chopped nuts, desiccated coconut, raisins, brown sugar and cardamom in a bowl. Add 2 tbsp milk and stir to a slightly sticky, cohesive mixture.
5. Punch down the risen dough and divide into 6 equal portions. Roll each portion into a ball and let rest 10 minutes.
6. On a lightly floured surface, roll one dough ball into a 6–7 inch (15–18 cm) oval. Place about 2–3 tbsp (30–45 ml) of the filling in the center. Fold dough over the filling and seal edges, then gently roll/press into a flattened oval about 8–9 inches (20–23 cm) while keeping the filling enclosed.
7. Preheat a heavy skillet or cast-iron griddle over high heat (or preheat oven to 500°F / 260°C with a baking stone). If using a skillet, brush one side of the naan with water and place that side down on the hot skillet. Cook 1–2 minutes until bubbles form and underside has charred spots; brush top with ghee, flip, and cook another 1–2 minutes pressing gently until cooked through.
8. If using an oven, place naans on the hot stone or baking sheet, bake 4–6 minutes until puffed and lightly charred, then brush with ghee.
9. Serve hot brushed with additional ghee alongside curries, kebabs, or as a sweet contrast to spicy mains.