Naan is an Indian flat bread that can be made very easily at home and that too on stove top. The result – soft, pillowy, delicious naans! Peshawari naan is a close cousin of Kashmiri naan. All Purpose Flour (Maida), Active dry yeast, Sugar, Curd (Dahi / Yogurt), Lukewarm Water, Salt, Oil, Ghee, Whole Almonds (Badam), Sultana Raisins, Fresh coconut, Kalonji (Onion Nigella Seeds) 2-1/4 cups All Purpose Flour (Maida) , extra for dusting 1-1/2 teaspoons Active dry yeast 1 teaspoon Sugar 100 grams Curd (Dahi / Yogurt) 150 ml Lukewarm Water 2 teaspoon Salt 2 tablespoon Oil Ghee , or butter as needed For stuffing: 1/4 cup Whole Almonds (Badam) 100 grams Sultana Raisins 1/2 cup Fresh coconut , optional Kalonji (Onion Nigella Seeds) , for sprinkling 90 30 To begin the preparation of Peshawari Naan, take yeast and sugar in a bowl and pour luke warm water and let it sit for 5 minutes until the yeast starts bubbling. If the yeast doesn’t react discard it and start another batch.In another bowl, add flour, salt, oil and mix with your fingers, make a well in the center and pour in the frothy yeast mixture and yogurt. Mix well. We just want all the dry flour to be wet. The dough will be sticky.Thoroughly clean the counter surface, rub your fingers with little flour, transfer the dough onto the counter and start kneading. Initially it will be sticky. Knead until smooth, soft and shiny.The kneading should be “stretch, fold back” movements. Do not add too much flour while kneading. We need flour just to rub your fingers with in case dough is very difficult to handle. If you add more flour, the naan might not turn soft.Place the dough into a bowl rub oil all over the dough, and cover it with a damp cloth. Set it aside for 1 – 1.5 hours, for the dough to prove. After 1-1.5 hours the dough would have risen and it would be double the size.In a mixer grinder, coarsely blend the almonds and the raisins and keep aside. Optionally add the coconut as well. Once the dough is proven, knock it down (punch it with your fist), this is done to release all the air that would have collected. Gently knead for another 2 minutes.Divide the dough into equal parts (I made 3 large balls). Dust a little flour if needed to roll and press the dough.Sprinkle the dry fruits in the center. Now bring the edges of the peshwari naan to the center sealing the stuffing in the center. Now roll the peshwari naan into any desired shape making sure not to break the stuffing out of the naan.Sprinkle some kalonji over the peshwari naan and may be few almond flakes on top as well.Heat a tawa. Grease it well with ghee. Place the rolled peshwari naan and cook covered on low flame. You will see the naan bubbling up.Turn the peshwari naan the other side and rub ghee generously and cook.Keep turning peshwari naan once in 30 seconds to 1 minute on both sides until all edges are cooked and naan is browned on both sides.Remove the peshwari naan from tawa and again rub ghee generously on top. Repeat the process for the remaining dough.Serve the Peshwari naan hot with butter chicken and dal or or Peshawari Chole Recipe for a complete meal.