Peshwari naan with raisins and nuts
Soft flatbread with a sweet coconut and nut filling.
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90 min · 6 servings
Per serving
Approximately 438 kcal Protein: 9.3 g Fat: 18.6 g Carbohydrates: 61.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Cashew, Milk, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Wheat flour - 330 g
- Baking powder - 12 g
- Water for dough - 180 g
- Natural yogurt – 40 g
- Butter - 30 g
- Sugar - 10 g
- Salt - 2 g
- Coconut flakes without sugar - 70 g
- Cream 20% – 45 g
- Light raisins – 35 g
- Raw almonds, peeled kernels - 35 g
- Raw cashews – 25 g
- Honey – 45 g
- Ground cardamom - 1 g
- Milk for lubrication - 15 g
How to cook
- Mix flour, baking powder, salt and sugar. Add water, yoghurt and half the melted butter and knead for 7-10 minutes. Leave under the towel for 30 minutes.
- Grind nuts and raisins, mix with coconut, cream, honey and cardamom.
- Divide the dough and filling into portions according to the number of servings. Hide the filling inside each flatbread, pinch and roll out carefully.
- Brush with milk. Bake on a hot baking sheet at 220°C for about 8-10 minutes until done. Brush with remaining oil and cover with a towel.
Products for the recipe
- Light raisins — 35 g for 6 servings: light raisins.
- Almonds raw — 35 g for 6 servings: raw almonds, peeled kernels.
- Raw cashews, grade 320 — 25 g for 6 servings: raw cashews.
Vostok Food's own summary: plain flour with baking powder instead of self-raising, no pistachios or floral additives; The oven method was chosen.
Source: Sumayya Usmani — Peshwari naan, Good Food · Author's source; Vostok Food's own statement