Peshwari Naan

Ingredients

• •2 cups all-purpose flour
• •1/2 teaspoon salt
• •1/2 teaspoon baking powder
• •1 tablespoon plain yogurt
• •1 tablespoon vegetable oil
• •1/2 cup warm water
• •1/2 cup shredded coconut
• •1/4 cup chopped almonds
• •2 tablespoons ground cardamom
• •2 tablespoons melted ghee or butter
• •1 teaspoon sugar

Directions

1. 1Mix flour, salt, and baking powder in a bowl, then add yogurt and oil. Gradually add warm water while kneading until a soft dough forms. Let rest for 20 minutes.
2. 2Combine shredded coconut, chopped almonds, cardamom, and sugar in a bowl to make the filling.
3. 3Divide dough into 4 equal portions and roll each into a ball.
4. 4Flatten one ball slightly, add 2 tablespoons of filling in the center, fold edges inward and seal.
5. 5Gently roll the filled dough into a thin round naan disc, about 1/4 inch thick.
6. 6Heat a cast iron skillet or tawa over medium-high heat until very hot.
7. 7Place naan on the skillet and cook for 2-3 minutes until golden spots appear, then flip and cook the other side for 2 minutes.
8. 8Brush cooked naan with melted ghee and serve hot with curry or as desired.

💡 Finely chop the nuts and raisins so the Peshwari filling spreads evenly and does not puncture the naan while rolling.

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