Sugar-Free Peshwari Naan

Experience the indulgence of Indian bread guilt-free with this delightful Sugar-Free Peshwari Naan recipe. Made with wholesome whole wheat flour and naturally sweetened with stevia or monk fruit, this naan is a healthier twist on the traditional favorite. The soft, pillowy bread is stuffed with a delectable filling of unsweetened shredded coconut, finely chopped almonds, and naturally sweet sultanas or dried cranberries, adding layers of texture and flavor. This recipe swaps sugar for natural sweeteners while preserving the signature sweetness of Peshwari naan, making it perfect for those following a sugar-free diet. Easy to prepare with a quick yeast rise and pan-cooked to golden perfection, this naan pairs wonderfully with curries, stews, or an array of Indian dishes. Brushed with melted ghee or butter for a rich finish, this wholesome bread delivers both deliciousness and nutrition in every bite.

Nutriscore Rating: 55/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 4

Ingredients

• 250 grams Whole Wheat Flour
• 7 grams Active Dry Yeast
• 120 ml Warm Water
• 1 tablespoon Natural Sweetener (Stevia or Monk Fruit)
• 1 teaspoon Salt
• 4 tablespoons Plain Yogurt
• 2 tablespoons Olive Oil
• 1 teaspoon Baking Soda
• 50 grams Unsweetened Shredded Coconut
• 30 grams Almonds, finely chopped
• 30 grams Sultanas (Raisins) or Dried Cranberries
• 2 tablespoons Ghee or Butter

Directions

Step 1

In a small bowl, mix the warm water and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.

Step 2

In a large mixing bowl, combine the whole wheat flour, natural sweetener, salt, and baking soda.

Step 3

Add the yogurt, olive oil, and the yeast mixture into the dry ingredients. Mix until the dough begins to come together.

Step 4

Knead the dough for about 5-7 minutes until it is smooth and elastic.

Step 5

Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.

Step 6

In another bowl, mix the shredded coconut, chopped almonds, and sultanas or dried cranberries. This will be your filling.

Step 7

Once the dough has risen, punch it down and divide it into four equal portions.

Step 8

Roll each portion into a ball, then flatten it into a small disc about 1 cm thick.

Step 9

Place a tablespoon of the filling mixture in the center of each disc, gather the edges to the top, and pinch to seal. Gently flatten the filled dough.

Step 10

Heat a non-stick skillet or tawa over medium-high heat.

Step 11

Flatten each filled naan into an oval shape, about 0.5 cm thick, using a rolling pin.

Step 12

Place the naan on the hot skillet and cook for 2-3 minutes, or until bubbles start forming on the surface.

Step 13

Flip the naan and cook the other side until golden brown and fully cooked, about 2 more minutes.

Step 14

Remove from the skillet and brush lightly with melted ghee or butter.

Step 15

Serve warm as a delicious accompaniment to your favorite Indian dishes.

Nutrition Facts

Serving size	(617.2g)

Amount per serving	% Daily Value*
Calories	2010.1

Total Fat 109.7g	0%
Saturated Fat 52.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 88.8mg	0%
Sodium 3703.1mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 45.6g	0%
Total Sugars 28.1g
Protein 50.1g	0%

Vitamin D 28.8IU	0%
Calcium 306.4mg	0%
Iron 13.6mg	0%
Potassium 2018.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 9.5%

Carbs: 43.8%