Vegan Peshwari Naan Bread
The balance of sweet and nutty flavours in this vegan peshwari naan makes it the perfect side dish to accompany a richly spiced curry
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What is peschwari naan?
Peschwari naan is a traditional flatbread that originated from Peschwar in Pakistan.
Unlike plain naan, it has a sweetness to it that comes from a filling of shredded coconut, almonds and sultanas or raisins.
The sweetness contrasts wonderfully with the spiciness of a curry, and the filling adds a lovely texture to the bread, which plain naans lack.
Total Time: 1 hour and 24 minutes
Prep Time: 1 hour and 20 minutes
Cook Time: 4 minutes
Calories: 322
Servings: 4
Rating:
Total Time: 1 hour and 24 minutes
Calories: 322
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the dough
- 0.25 0.25 tsp sugar
- 0.25 0.25 tbsp warm water
- 0.25 0.25 tsp baking powder
- 0.5 0.5 tbsp soya milk
- 0.25 0.25 tbsp vegetable oil
- 0.25 0.25 tsp dried yeast
- 50 50 g plain flour
- 0.5 0.5 tbsp dairy-free plain yoghurt
- a pinch of salt
- For the filling
- 1 1 tbsp desiccated coconut
- 0.5 0.5 tbsp ground almonds
- 0.5 0.5 tbsp sultanas
- 0.25 0.25 tbsp soft brown sugar
- 0.25 0.25 tbsp coconut cream
Method
- To make the dough, start by combining the sugar, yeast, and warm water.
- Leave this mixture in a warm place for 5 minutes, until it appears frothy.
- In a large bowl, mix together the plain flour, baking powder, and salt.
- Then add the soya milk, yoghurt, oil, and yeast mixture. Mix the ingredients together with a spoon to form a dough.
- Knead the dough with your hands for 2-3 minutes, before setting it aside for 1 hour in a warm place.
- Whilst the dough is proving, make the filling by mixing together the desiccated coconut, brown sugar, almonds, coconut cream, and sultanas.
- Once the dough has risen, split it into four equal pieces. Make a pocket in the centre of each piece and place a tablespoon of filling in each pocket.
- Seal the pockets, and roll each piece of dough into a teardrop shape, roughly half a centimetre thick.
- Place the naan breads in a frying pan over medium-high heat, and cook for 3-4 minutes on each side until browned.
Each 97g serving provides:
9.8g Fat, 3.5g Saturates, 53g Carbohydrates, 11.3g Sugars, 2.4g Fibre, 7g Protein, 1.5g Salt.
Need a curry to dip your naan into? Check out our round-up of the best vegan curry recipes!
