Coconut Peshwari Naan

Coconut Peshwari Naan

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people



  • 500g strong white flour 
  • 7g instant dried yeast 
  • 2 tbsp sugar 
  • 1 tsp salt 
  • 350ml warm milk 
  • 45ml plain yogurt 
  • 60g butter, softened 
  • Vegetable oil


  • 90g desiccated coconut 
  • 50g raisins 
  • 2 tbsp coconut oil 
  • 4 tbsp honey 


  1. Add flour, yeast, sugar and salt to the bowl, fitted with the dough hook. Briefly mix to combine.
  2. In a jug, whisk together milk and yogurt. Turn the kitchen machine to minimum speed and gradually add the milk and yogurt mixture. Then add butter. Increase mixing speed to 1 and knead the dough for 7-8 minutes, until a smooth shiny ball has formed.
  3. Rub the ball with vegetable oil, then place back into the bowl and cover with a damp tea towel.  Set aside somewhere warm for around 1 hour,  or until it’s doubled in size.
  4. Make the filling whilst the dough is proving. In a small bowl mix together all the ingredients.
  5. Once the dough has risen, lift it out onto a floured surface and push the air out of it.
  6. Divide the dough into 8 and roll each one out to about the size of an A4 page. Onto one half of this dough spread a generous spoonful of the filling, then fold the other half over it. Roll the halves together with the filling inside and shape into a rough oval. Repeat with the rest of the dough. 
  7. Brush both sides of each naan with a little  vegetable oil.
  8. Place a cast iron frying pan or a flat griddle pan over a medium high heat for at least 5 minutes. Once the pan is hot, lay one of the naan carefully onto it. Let it cook for around 2 minutes until it is blackened and blistered, then turn over and cook the other side. Remove and keep warm. Repeat with remaining naan.
  9. Serve naan warm, with your favourite curry.

Post a comment

Star Ratings

Related recipes