My Gluten Free Guide

Gluten Free Peshwari Naan

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You guys have been loving my original gluten free naan recipe, and lots of you asked me whether a gluten free peshwari naan would be possible. I am happy to report that it is and they are totally delicious!

Peshwari naan is a variety of the classic Indian flatbread, filled with a sweet mixture of almond, sultana, coconut and honey, along with some melted butter to help bind them together. The resulting paste is used to fill the middle of the naan, creating a moorish, slightly sweet naan to go with your curry.

I finished my gluten free peshwari naan with a glaze of melted butter, but you can also add honey to the glaze for a sweeter finish. A scattering of toasted coconut and flaked almonds also make the naan look lovely when you serve them and add to the texture, but are completely optional.

gluten free peshwari naan
peshwari naan filling gluten free

The Base Naan Recipe

My authentic recipe uses gluten free plain flour, dried active yeast, caster sugar, water, olive oil, plain yoghurt and tapioca starch (sometimes called tapioca flour). If you do not have tapioca you can buy it on Amazon or find it in health food shops, and even Ocado sell it. Yeast makes all the difference to the lightness of naan and the tapioca gives them some stretch.

How to Freeze and Reheat These Gluten Free Peshwari Naan

My gluten free peshwari naan are freezer-friendly. Simply place in an airtight container or wrap up in cling film, then freeze. When you want to use them, 1-2 minutes in the microwave will defrost and refresh them perfectly.

gluten free peshwari naan recipe uk

Can I Make a Dairy Free Version?

Yes easily. Instead of the plain yoghurt use coconut yoghurt or another plain dairy free yoghurt in its place. Then in place of butter in the paste and for the final glazed, use a dairy free spread instead.

how to make gluten free peshwari naan

Gluten Free Peshwari Naan Recipe

This recipe will make four large peshwari naan, which pair perfectly with curries (especially spicy ones). If you enjoy these naan, I would be very grateful if you could review them on the recipe card below.

You’ll find a full method below along with lots of pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide. Ooh, also send photos of your creations please!

Enjoy! Laura xxx

Gluten Free Peshwari Naan
Yield: Makes 4 Large Naan

Gluten Free Peshwari Naan

Prep Time: 1 hour 20 minutes
Cook Time: 5 minutes
Total Time: 1 hour 25 minutes

Ingredients

For the naan dough:

  • 1 tsp caster sugar
  • 120ml warm water
  • 8g dry active yeast
  • 240g gluten free plain flour (I use FREEE/M&S or Shipton Mill)
  • 60g tapioca starch/flour
  • 1 tsp fine salt
  • 2 tbsp olive oil
  • 100ml plain yoghurt (Greek or natural)

For the peshwari filling:

  • 75g flaked almonds
  • 30g sultanas or raisins
  • 25g dessicated coconut
  • 1.5 tbsp honey
  • 2 tbsp water
  • 20g melted butter or ghee

For the glaze:

  • 20g salted butter
  • Optional: 1 tbsp toasted coconut and 1 tbsp toasted almond flakes

Instructions

    1. Combine the warm water, caster sugar and dried active yeast together in a measuring jug, give everything a good stir and then leave the yeast to activate for 10-15 minutes (no stirring during this time). When a thick layer of foam has formed on top of the liquid (see image below), the yeast has been activated and you can move onto the next stage.
    2. Add the tapioca starch, plain gluten free flour and salt to a large mixing bowl. Stir really well to fully combine the flours. Now add the olive oil to the dry ingredients and stir through.
    3. Next add the yoghurt to the flour mixture and then pour the contents of the jug (foam and liquid) into the bowl. Mix everything with a wooden spoon, then use your hands to knead the dough for a minute to get it nice and smooth. It should form into a ball of soft dough, slightly sticky but that comes away from your hands.
    4. Place a clean tea towel or cloth over the top of the bowl and set aside to allow it to rise. This will take about an hour, depending on how warm the room is, so pop it in a nice warm place if you want to get a quick rise. Once the dough has doubled in size it is ready to use.
    5. While the dough is rising, you can prepare the peshwari paste. This is really simple - just pop the flaked almonds, sultanas, coconut, honey, water and melted butter into a small food processor. Blitz for a couple of minutes until you have a coarse paste. Scoop into a bowl and set aside until the dough is ready.
    6. Use a knife or dough scraper to divide the dough (still in the bowl) into four sections. It is a soft dough so will not cut perfectly and will be a bit sticky, but this is how it should be.
    7. Take a silicone baking mat or large piece of greaseproof baking paper and place on your worktop. Flour the mat/baking paper well with extra gluten free flour and keep a little excess flour to the side. Set a frying pan over a medium-high heat (no oil) and allow to heat while you are shaping the first naan.
    8. Flour your hands, then use a spatula to scoop out a quarter of the dough into your hands. Break it into two pieces and form into balls, flouring them well, then place onto the floured mat.
    9. Using enough flour to ensure it does not stick to the mat, gently pat the first ball onto the mat and then place one quarter of the peshwari paste on top - use your fingers to spread it almost to the edges of the dough. Pat the second ball on top of the paste and gently seal the edges so that the filling is enclosed.
    10. Flour the dough lightly and pat into a tear drop or circular shape, still quick thick (about 2cm) so you can handle it without it breaking.
    11. Transfer the dough to the hot pan and use your hands (take off the heat momentarily if needed) to quickly press the dough thinner into a large naan shape (1cm-0.5cm thick depending how you like your naan).
    12. Keep the heat medium-high and cook for 2 minutes, during which time you will see the bubbles forming in the dough. Flip and cook for a further 2 minutes on the other side. It should be nicely browned and cooked through, but give it an extra minute on each side to brown it if needed. Then remove from the pan and set aside.
    13. Melt the remaining butter in the microwave (20 seconds) and then use a pastry brush to brush a little butter all over the top of the hot naan. Doesn't it look yummy! Scatter with toasted coconut/almonds if you wish or leave plain.
    14. Repeat steps 8-13 with the remaining portions of dough, then either serve immediately or allow to cool and freeze for later use.

I hope you enjoy making and eating these gluten free peshwari naan! Why not try some of my other gluten free recipes, which go beautifully with these naan:

Enjoy! Laura xxx

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