Two Peshwari Naan breads on a black plate
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3 from 2 votes

Peshwari Naan

A great accompaniment to any curry is this healthier Peshwari Naan.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Bread, Side Dish
Cuisine: Indian
Servings: 2 people
Calories: 365kcal
Author: Dannii


  • 125 g wholemeal flour
  • 1 tsp sugar
  • 0.25 tsp salt
  • 0.25 tsp baking powder
  • 60 ml skimmed milk
  • 1 tbsp olive oil
  • 70 g raisins
  • 0.5 tbsp desiccated coconut


  • To make the dough, sift the flour into a bowl and add the salt, sugar and baking powder. Make a well in the middle of the mix.
  • Mix the milk and olive oil together and pour into the well that was made in the flour mix.
  • Gradually stir in flour into the liquid, a little bit at a time until you have a sticky dough. Take out of bowl and put onto a floured surface and kneed for 8-10 minutes.
  • Place the kneeded ball into a lightly oiled bowl and cover with a damp tea-towel. Leave for 15 minutes. After that, take the dough out of the bowl and tear in half. Roll each piece out, so it is fairly thin.
  • Place the naans on a baking tray and scatter over the raisins and coconut and press into the dough gently.
  • Cook at 200C for 10 minutes and serve


Serving: 1naan bread | Calories: 365kcal | Carbohydrates: 76g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 315mg | Potassium: 625mg | Fiber: 9g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1.9mg | Calcium: 95mg | Iron: 3.2mg