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Peshwari naan recipe

Vegan Peshwari Naan Recipe

If you don't like peshwari then keep it plain or use the alternate garlic naan recipe.

Prep Time 35 minutes
Cook Time 5 minutes
Proving time 1 hour
Total Time 40 minutes
Servings 6
Author Wendy Finn


Main Naan Recipe

  • 440 g Bread flour
  • 2 tsp Salt
  • 2 tbsp Sugar
  • 7 g Fast action dried yeast
  • 200 ml Warm (not hot) water

Peshwari Filling (optional--fills 6 naans)

  • 75 g Ground almonds
  • 25 g Mixed dried fruit
  • 25 g Dessicated coconut
  • 2 tbsp Caster sugar

Garlic Topping (optional--tops 6 naans)

  • 3 tbsp Olive oil
  • 3 tsp Garlic paste (or 3 garlic cloves minced)
  • Chopped coriander leaves (optional)


  1. Mix all your dry ingredients in a bowl. Make a well in the centre and pour the warm water in. Use a wooden spoon to get to a rough dough stage.

  2. You can now get your hands involved and mix to a smooth dough. Knead for around 10 minutes until you have a nice soft, smooth dough.

  3. Oil your mixing bowl and put the dough back in and cover with cling film. Leave somewhere warm to prove for about an hour. (I use the airing cupboard)

  4. The dough should now be doubled in size. Punch it back and give it a quick knead for a minute or two to get rid of any big air holes. Weigh your dough and divide into 6.

  5. If making plain or garlic naan then move to the next step, if you're making peshwari naan then stick around! 

    If you want to make life easy for yourself then put your filling ingredients into a Nutribullet or similar and whizz everything up for a few seconds. If you want to stay more authentic then just mix your ingredients together in a small bowl.

    Using your hands, roll your dough into 6 ball shapes and press each one down into a disk large enough to hold the filling--10-15cm in diameter. Put 1/6 of your filling in the centre of the dough disk and carefully pick up the edges and squish together in the middle making sure you've sealed the topping inside the dough. Turn over so the seal is underneath.

  6. Use a rolling pin to roll your dough to about 5mm thick or as near as you can. Sometimes it helps to go back to it once you've rolled the others out and then give it another roll. The dough needs to be quite thin but you should be able to handle it without it ripping. Remember, it will puff up when cooking. To be authentic you're looking at creating a teardrop shape.

  7. Heat a tablespoon of oil in a frying pan on a medium heat. It's important to not get it too hot as the outside will cook/burn and the dough in the middle won't be cooked. (Speaking from experience, it also smokes the house out :D) It should take around 5 minutes to cook, flipping halfway. If they bubble up too much then press down with a spatula or similar. 

  8. If you want to make the garlic naan then mix together the oil and garlic while you're cooking the naan. Once each naan is ready spoon or brush over the oil and scatter over coriander leaves if using.

    vegan garlic naan