Vegan Peshwari Naan Bread

Vegan Peshwari Naan Bread

The balance of sweet and nutty flavours in this vegan peshwari naan makes it the perfect side dish to accompany a richly spiced curry

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

What is peschwari naan?

Peschwari naan is a traditional flatbread that originated from Peschwar in Pakistan.

Unlike plain naan, it has a sweetness to it that comes from a filling of shredded coconut, almonds and sultanas or raisins.

The sweetness contrasts wonderfully with the spiciness of a curry, and the filling adds a lovely texture to the bread, which plain naans lack.

Total Time: 1 hour and 24 minutes

Prep Time: 1 hour and 20 minutes

Cook Time: 4 minutes

Calories: 322

Servings: 4

Rating:  

Total Time: 1 hour and 24 minutes

Calories: 322

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the dough
  • 0.25 0.25 tsp sugar
  • 0.25 0.25 tbsp warm water
  • 0.25 0.25 tsp baking powder
  • 0.5 0.5 tbsp soya milk
  • 0.25 0.25 tbsp vegetable oil
  • 0.25 0.25 tsp dried yeast
  • 50 50 g plain flour
  • 0.5 0.5 tbsp dairy-free plain yoghurt
  • a pinch of salt
  • For the filling
  • 1 1 tbsp desiccated coconut
  • 0.5 0.5 tbsp ground almonds
  • 0.5 0.5 tbsp sultanas
  • 0.25 0.25 tbsp soft brown sugar
  • 0.25 0.25 tbsp coconut cream

Method

  1. To make the dough, start by combining the sugar, yeast, and warm water.
  2. Leave this mixture in a warm place for 5 minutes, until it appears frothy.
  3. In a large bowl, mix together the plain flour, baking powder, and salt.
  4. Then add the soya milk, yoghurt, oil, and yeast mixture. Mix the ingredients together with a spoon to form a dough.
  5. Knead the dough with your hands for 2-3 minutes, before setting it aside for 1 hour in a warm place.
  6. Whilst the dough is proving, make the filling by mixing together the desiccated coconut, brown sugar, almonds, coconut cream, and sultanas.
  7. Once the dough has risen, split it into four equal pieces. Make a pocket in the centre of each piece and place a tablespoon of filling in each pocket.
  8. Seal the pockets, and roll each piece of dough into a teardrop shape, roughly half a centimetre thick.
  9. Place the naan breads in a frying pan over medium-high heat, and cook for 3-4 minutes on each side until browned.

Each 97g serving provides:

9.8g Fat, 3.5g Saturates, 53g Carbohydrates, 11.3g Sugars, 2.4g Fibre, 7g Protein, 1.5g Salt.

 

Need a curry to dip your naan into? Check out our round-up of the best vegan curry recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it