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Pillowy and slightly charred, Peshawari Naan is an essential Indian bread baked in a traditional tandoor. This family dinner staple is the perfect vehicle for scooping up rich, flavorful curries.
Combine warm water, sugar, and active dry yeast in a small bowl. Let sit for 8–10 minutes until foamy to activate the yeast.
In a large mixing bowl, sift together the all-purpose flour, salt, and baking powder. Stir in the yogurt, milk, and the activated yeast mixture until a sticky dough forms.
Knead the dough on a lightly floured surface for about 7–8 minutes, adding a little flour if necessary, until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Meanwhile, make the filling: mix raisins, sliced almonds, and desiccated coconut in a bowl. Set aside.
Punch down dough, divide into 6 equal pieces, and roll each into a ball. Flatten a ball, spoon a tablespoon of filling onto the center, and fold edges over to seal. Gently roll out into a teardrop or oval shape, about 1/4-inch thick.
Heat a cast-iron skillet or tawa over medium-high heat. Lay naan, filled-side up, and cook for 1–2 minutes until bubbles form. Flip, cover, and cook the other side for another minute until slightly charred spots appear.
Brush the hot naan generously with ghee before serving. Repeat with remaining dough and filling, keeping cooked naan wrapped in a clean towel.
