The Peshwari Naan is a famous sibling to another well known - Kashmiri Naan. And rightfully so, both are quite sweetish in taste comparing to other type of Naans. The Peshwari Naan - which is actually Peshawari Naan gets its name from Peshawar which is in Pakistan where it has its origin. If you are lover of sweet nothings, then this Naan is for you.
You can make it as Sweet or as mild as desired.It has nice a stuffing made of all aromatic spices and nuts. Usually the stuffing is just chopped and stuffed while making the Naans. To make my job easier, I have instead ground up the stuffing where I don't have to worry about the stuffing falling apart while rolling the Naans. Technically speaking this Naan tastes good on its own, or else you could go for some Ghee/butter.
Sift the floor in a large bowl and add all the ingredients except the stuffing together.
Mix the dough and add lukewarm water until it comes together as a soft dough. Knead well.Place it back in the bowl, cover and keep it in a warm place until double in size.
Once doubled, knead well again and let it rise once again.
Meanwhile take the stuffing ingredients and place in processor.
Grind into a coarse mixture.
Knead the dough again and with some flour , roll it out into a small circle and put the stuffing inside.
Bring the edges together, press it down
and roll it again into a tear drop shape.
Heat the broiler and place the Naan topped it with some butter.
Once brown spots start appearing, remove and turn and repeat the process for the other side. Serve hot with some Ghee garnished with some toasted nuts, raisins and few sprigs of cilantro.
Every oven is different. For this recipe, I made the naans in my oven which I preheated to my max 500 setting. Once the oven reached the full heat, I place my naan for few minutes (keep an eye on it) and turned it. If your Naan was hard, then it means that - either you kept it longer in the oven, or your Oven temp was too hot for the hot. In that case, either reduce the cooking time for the naan or reduce the Oven temp. I havent yet made naans using my broiler setting.--DK
Hi Nivedita - Thanks for your feedback. I am glad you liked it. I have a naan for making it on stove top too :http://chefinyou.com/2009/03/coriander-cilantro-naan-your-one-stop-shop-for-making-this-indian-flatbread-at-home/. And yes - you are right! 1 tbsp of onion seeds is def. a typo. Thanks for pointing it out to me. I have updated the post with the correction :)