Peshawari naans take some experimentation to get right. I don’t really have a sweet tooth, so if they’re too sweet, I just don’t like them. That is of course not the case with many people, who love them very sweet.
Therefore, please use this recipe as a guide. Feel free to adjust it to your own tastes when making the paste. With a bit of practice, you will find a recipe that is exactly as you want your peshawari naans to be.
If you have any leftover dough, it can be kept in the fridge for up to 3 days, or frozen. If you’re planning a curry evening with friends, why not make a selection of naans? Place a plate each of plain, keema and peshawari naans on the table and you’ll be everyone’s best friend.