Quick Peshwari Naan

For quick-to-cook bread with an Indian influence, Paul Bloxham makes a cheat's naan without any yeast - great for curry in a hurry
By Paul Hollywood
Quick Peshwari Naan
  • Rating:
  • Serves: makes 8
  • Cook Time: 10 minutes
  • Prep Time: 45 minutes
  • Effort: medium


  • 500 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250 ml milk
  • 2 tbsp plain yogurt
  • 200 ml water
  • 1 egg
  • 25 g butter, melted
  • 1 tsp sugar
  • 1 tbsp ground almonds
  • 2 tbsp sultanas
  • 5 tbsp clarified butter, for frying


1. Mix the flour, baking powder, bicarbonate of soda and salt together in a large bowl.

2. Add the milk, yogurt, water, egg, butter and sugar, and stir until the mixture becomes a smooth dough. Tip out onto a floured board and knead in the almonds and sultanas.

3. Divide the dough into 8 balls, place on a floured baking sheet and press out into naan shapes. Leave to rest for 15 minutes.

4. Heat a frying pan over a medium heat with a tablespoon of clarified butter. Cook the naans, one at a time, for one minute on each side, until golden and puffed up. Serve straight from the pan with curry.

Rate This Recipe