Sourdough Sweet Naan (Peshwari)
Sourdough naan is probably one of my favorite sourdough creations, and adding a sweet spiced filling makes it even more enjoyable. Make this sourdough sweet naan to go along with your favorite Indian curry.
Jump to RecipeI have long enjoyed making sourdough naan to go along with our curry dinners. Recently I got my hand on some cardamom and the scent made me want to try my hand at making a sweet naan like the one we get at our favorite Indian restaurant.
I found several recipes for sweet naan that helped me know what ingredients to use as a filling for my regular sourdough Naan dough.
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Ingredients for Sourdough Sweet Naan
For naan dough:
- 300 grams sourdough starter
- 300 grams yogurt
- 400 grams flour (I use whole wheat, but all purpose or a mixture of both works too), plus more for rolling dough
- 8 grams salt
For sweet naan filling:
- 1/2 cup coconut flakes
- 2-4 dates
- 1/4 cup raisins
- 1/2 cup almonds or cashews
- 2 tbsp honey
- melted butter (optional for brushing the finished naan)
- chopped cilantro or dried parsley (optional)
How to Make Sourdough Sweet Naan
Mix together the yogurt, starter, flour, and salt. Let the dough sit covered for for 30-60 minutes to autolyse. After letting it sit, stretch and fold the dough 3x over the course of an hour.
Once finished with the stretch and folds, let the dough bulk ferment covered on the counter for 4-8 hours or until doubled in size. This process can be slowed by proofing in the refrigerator overnight or up to 48 hours.
To make the filling, add fruit and nuts to a food processor and pulse until only crumbs and small chunks remain. Pour into a separate bowl, add spices and honey, and mix with a spoon to combine.
Once the dough has doubled in size, cut the dough into 9 equal pieces, each about 115 grams.
Stuff each section of dough with about 2 tbsp filling, fold in the corners, then roll the dough into a ball. Let the filled balls rest for 10-15 minutes.
Meanwhile, preheat a large cast-iron skillet over medium heat.
Roll out each ball to 1/4 inch thickness before placing them in the cast-iron skillet one at a time and and cooking for 1-2 minutes on each side. If you find the naan is burning too quickly, lower the heat slightly to medium low.
If desired, brush each finished naan bread with butter and sprinkle with chopped cilantro or dried parsley.
Serve your sourdough sweet naan alongside your favorite Indian curry.
Sourdough Sweet Naan (Peshwari)
Ingredients
For naan dough:
- 300 grams sourdough starter
- 300 grams yogurt
- 400 grams flour I use whole wheat, but all purpose or a mixture of both works too, plus more for rolling dough
- 8 grams salt
For sweet naan filling:
- 1/2 cup coconut flakes
- 2-4 dates
- 1/4 cup raisins
- 1/2 cup almonds or cashews
- 2 tbsp honey
- melted butter optional for brushing the finished naan
- chopped cilantro or dried parsley optional
Instructions
- Mix together the yogurt, starter, flour, and salt. Let the dough sit covered for for 30-60 minutes to autolyse.
- After letting it sit, stretch and fold the dough 3x over the course of an hour.
- Once finished with the stretch and folds, let the dough bulk ferment covered on the counter for 4-8 hours or until doubled in size. This process can be slowed by proofing in the refrigerator overnight or up to 48 hours.
- To make the filling, add fruit and nuts to a food processor and pulse until only crumbs and small chunks remain.
- Pour filling into a separate bowl, add spices and honey, and mix with a spoon to combine.
- Once the dough has doubled in size, cut the dough into 9 equal pieces, each about 115 grams.
- Stuff each section of dough with about 2 tbsp filling, fold in the corners, then roll the dough into a ball. Let the filled balls rest for 10-15 minutes.
- Meanwhile, preheat a large cast-iron skillet over medium heat.
- Roll out each ball to 1/4 inch thickness before placing them in the cast-iron skillet one at a time and and cooking for 1-2 minutes on each side. If you find the naan is burning too quickly, lower the heat slightly to medium low.
- If desired, brush each finished naan bread with butter and sprinkle with chopped cilantro or dried parsley.
- Serve your sourdough sweet naan alongside your favorite Indian curry.