Peshwarinan is from the Peshwari Province in Pakistan. Nan bread is an essential part of an Indian or Pakistani meal, and peshwarinan is the very best of them. If you're going to bake naan bread just once in your life, it's this one. It is not difficult nor does it take long.

500 g wheat flour

1.5 tablespoons sugar

2 ts salt

1/2 pk yeast

5 tablespoons yogurt

2 tablespoons melted ghee or butter

2 dl lukewarm milk

Knead together flour, sugar, salt, yeast, yoghurt, melted ghee or butter and lukewarm milk. Leave it to rise, in a warm place, until doubled in size in the bowl, under plastic or a cloth.


70 g melted butter

6 tablespoons grated coconut

3 tablespoons raisins

6 tbsp almond flakes

1.5 tablespoons sugar

The filling is made from melted butter, coconut, raisins, almond flakes and sugar, which are mixed and cooled.

Del deigen i 8 like emner. Sett dem på bakepapir, dryss lett med mel, dekk med plastfolie og la dem stå i 20 minutter.

Take each ball, press a little filling in the middle and close the dough over.Press them flat with your hands and shape them into tears of approx. 20×10 cm.Place them back on the baking paper and let them rise for 30 minutes. to, with plastic over, before roasting them in the oven at full heat until they are browned and puffed up.

Keep warm for serving.Brush with melted ghee or melted butter.

You will find more exciting and tasty dishes from Pakistan HERE.

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here . The newsletter is completely free.

You can also follow the blog on Facebook .


% d bloggers like this: