Superfood Peshwari naan

Superfood Peshwari naan

Anjum's Quick & Easy Indian
Lisa Linder

Every time I make naan, I wonder why I don’t do so more often. Peshwari naan comes from a region on the border of Afghanistan and Pakistan. It is close to the area where my mother grew up (then a part of India) and, as my grandfather brought nuts and dried fruits from Afghanistan to India, the family always had a bountiful supply. When my mother came to the UK, she continued to fill the house with both and I do the same now… clearly inherited habits. These naans are easy to make and as visually stunning as they are delicious, as well as being full of health-giving superfoods. They are also addictive…

For the dough


Quantity Ingredient
300g plain flour, plus more to dust
3 teaspoons caster sugar
1 teaspoon salt
1 teaspoon dried yeast
2 tablespoons butter or ghee, melted, plus more to brush
4 tablespoons plain yogurt
150ml water
flavourless oil

For the filling

Quantity Ingredient
40g goji berries
40g cranberries
40g raisins
30g pine nuts
30g cashew nuts
30g ground almonds
1-2 tablespoons violet syrup or rose water
good pinch ground fennel seeds, (optional)


  1. Mix all the dry ingredients for the dough in a bowl. Make a well in the middle and add the wet ingredients (not the oil). Knead well for six to eight minutes, or until it is soft and springy. Grease the dough ball with a little oil and place back in the bowl, cover with a tea towel and plate and leave in a warmish or draught-free place for one hour.
  2. Meanwhile, pound or blend together all the ingredients for the filling until it is a paste, adding a couple of spoons of water to help it break down (but it doesn’t have to be smooth, so don’t worry if it isn’t).
  3. Preheat the grill (and oven, if possible) to the highest setting and place your oven rack or baking tray on the upper shelf. Divide the dough into six balls and, taking one at a time, pat it out into a 7.5 cm circle. Place 1 tablespoon of the filling in the centre, bring the sides up and make into a pouch, pressing the edges in. Place on a floured surface, seam-side down and pat a little to make a thick flatbread, making sure the paste spreads out inside. Then roll out into a tear- or oval-shaped 1–1 1⁄2cm-thick naan and prick with a fork. Repeat to make the remaining breads and place three at a time on the hot baking shelf.
  4. Bake until the surface has some lovely golden spots, around three minutes, then flip and bake for another two or three minutes until the other side has also cooked through. Brush with butter and keep the breads warm by wrapping in a napkin or some foil and placing them in a warm place while you make the rest. Serve hot.
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