Peshawri Naan

Peshawri Naan

Perfect from Peshawar

‘Naan’ is a flat bread made from leavened dough. The fluffy, processed ‘atta’ is called ‘khameer’. Peshawri naan is unique in its flavour and different from other ‘naans’.

Addition of dry fruits and coconut lends a delightful sweetness to every bite.

Verka Dahi makes a perfect ‘khameer’ when added during kneading of the dough.

Verka Ghee lends a superb depth to the taste and aroma!


  • 2 ¾ cups maida
  • 100 gm Verka Dahi
  • 1¼ tsp sugar
  • 1½ tsp active dry yeast
  • 150 ml mild warm water
  • 1¾ tsp salt
  • 1 tbsp refined oil plus extra for greasing
  • Verka Ghee for applying at last
  • ½ cup each of almonds and raisins
  • ½ cup freshly grated coconut
  • 2-3 tsp ‘kalonji’ for sprinkling on top


  • Stir the sugar into the warm water. Then, sprinkle the yeast in the same bowl. In 6-8 minutes, bubbles will appear on the surface.
  • Take a deep bowl and mix together 2¼ cups maida, salt, oil, Verka Dahi, and the sugared water.
  • Knead well till you have a sticky, elastic dough.
  • Place the dough on a clean worktop and knead really well.
  • Grease a bowl with oil, make a ball of the dough, and place within the bowl. Then grease the upper surface as well.
  • Cover with a damp cloth and keep in a warm corner for 1-1½ hours. The dough will rise to double its volume. This process is called proofing.
  • Grind the almonds and raisins to a coarse powder and mix the coconut into it.
  • Return the risen dough to a worktop and knead it well once again. (2 minutes)
  • Divide the dough into 3-4 equal sized spheres and roll each of them like a ‘chapatti’. Use the remaining maida for occasional dusting.
  • Place some filling in the center of each, gather the outer ends, and pinch together.
  • Roll out once again and sprinkle some ‘kalonji’.
  • Cook on a medium hot tava till blistered, crisp, and brown.
  • Flip over and cook further.
  • Grease both the sides with Verka Ghee, and serve with a daal, chicken curry or any veggie.


Note: The water for the yeast must be tepid, not hot. Excess heat will not allow the yeast to be activated.

during kneadingMake sure you don’t use too much additional maida during kneading and rolling. This will result in hard naans.