Soft, fluffy Peshwari naan stuffed with a sweet coconut and almond filling. This easy homemade naan recipe uses yogurt and yeast for perfect texture. Cooked on the stovetop and brushed with melted butter, it pairs perfectly with Indian curries like butter chicken, tikka masala, or vegetable korma. Make authentic Indian bread at home without a tandoor oven.

Peshwari naan is a soft, fluffy Indian flatbread filled with a sweet coconut and almond mixture. Cooked in a skillet and brushed with melted butter, it’s the perfect blend of sweet and savory, ideal for pairing with rich curries or serving on its own as a flavorful side.

Table of Contents

Ingredients

Dough

2 tsp (7 g) instant yeast
120 ml (½ cup) warm water
300 g (2½ cups) strong white bread flour
1 tsp (5 g) caster sugar
½ tsp baking powder
1 tsp (5 g) salt
150 ml (½ cup + 2 tbsp) natural yogurt
30 g (2 tbsp) melted unsalted butter

For Rolling and Shaping

3–4 tbsp plain (all-purpose) flour

Filling

100 g (1 cup) ground almonds
3 tbsp desiccated coconut
4 tbsp light brown sugar
3 tbsp unsalted butter, softened

To Finish

75 g (5 tbsp) melted unsalted butter

Instructions

Activate the Yeast
In a small bowl, mix the yeast and warm water. Let it sit for 5 minutes until foamy.
Prepare the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, baking powder, salt, yogurt, melted butter, and yeast mixture. Mix until the dough comes together—it will seem dry initially but will become sticky as it mixes. Knead for 10 minutes until smooth and elastic.
Let the Dough Rise
Transfer the dough to an oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise for 60–90 minutes, until doubled in size.
Make the Filling
In a bowl, mix together the ground almonds, coconut, brown sugar, and softened butter until well combined. Set aside.
Shape the Naan
Lightly flour your work surface. Divide the dough into 6 equal portions. Roll each into a rectangle roughly 10 cm x 5 cm (4 in x 2 in). Spread a portion of the filling on half of each rectangle. Fold over to create a square, sealing the edges with your fingers.
Form the Final Shape
Gently stretch or roll each square into a teardrop or oval shape about 15 cm (6 in) long and 10 cm (4 in) wide. Keep the dough fairly thin without letting the filling break through.
Cook the Naan
Heat a dry skillet or cast iron pan over high heat. Cook one naan at a time for about 3 minutes until puffed and golden in spots. Flip and cook the other side for another 2–3 minutes. Adjust cook time for deeper char if desired.
Brush and Keep Warm
Place each cooked naan on a tray, brush generously with melted butter, and cover with foil to keep warm. Stack the naan as you go, brushing each with butter and re-covering the tray. Keep warm in a low oven until all are done.
Serve
Serve warm with your favorite curry, or enjoy on its own.

Tips

Use high heat to get those signature brown spots on the naan.
For a smoother filling, blitz the almond-coconut mixture briefly in a food processor.
Don’t skip the resting time—it helps develop the dough’s structure and flavor.
If using a non-stick pan, no oil is needed. Cast iron works especially well.

Variations and Substitutions

Nut-free: Replace ground almonds with semolina or extra coconut.
Sweet upgrade: Add chopped dates or raisins to the filling for a richer, sweeter naan.
Vegan option: Use plant-based yogurt and butter substitutes.
Add spices: Mix a pinch of cardamom or cinnamon into the filling for added depth.

FAQs

Can I make the dough in advance?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

Can I bake these instead of pan-frying?
You can bake them at 220°C (425°F) for 8–10 minutes, but the texture may differ slightly from traditional naan.

Why is my filling leaking?
Make sure edges are well sealed and the dough is not rolled too thin. A small amount of leakage is normal.

Serving Suggestions

Pair with creamy korma, butter chicken, or chana masala.
Serve with chai tea as a sweet snack.
Cut into wedges and serve with yogurt dip or mango chutney.

Why You’ll Love This Recipe

Classic Peshwari flavor with a simple stovetop method
Soft texture and rich almond-coconut filling
No special equipment required
Perfect for Indian-themed dinners or impressive side bread
Easy to adapt with your favorite sweet or nutty add-ins