Let’s roll up our sleeves and get to the good part! Here is a straightforward guide to bringing this Peshwari naan to life. Each step builds upon the last, guiding you through this delightful baking experience.

Combine the yogurt, melted butter, sugar, and lukewarm water in a bowl. Stir gently. Add the yeast and let it sit for about 5–10 minutes until you see it froth.

While that’s bubbling away, mix the flour, baking powder, cardamom, and salt in a separate bowl. Once the yeast mixture is ready, pour it into the flour mixture. Mix until it forms a shaggy dough.

Lightly flour your work surface and transfer the dough. Knead for about 8–10 minutes until it’s smooth and elastic. The dough should spring back when you poke it.

Once kneaded, place it in a lightly oiled bowl, cover it with a clean towel, and let it proof in a warm place for about 1 hour or until doubled in size.

In a bowl, mix the ground almonds, muscovado sugar, orange zest, butter, and desiccated coconut until well-combined. This filling should be sweet and fragrant, ready to tantalize your taste buds.

Once the dough has risen, punch it down to remove excess air. Divide the dough into equal parts—about 6–8 pieces, depending on your desired naan size.

Roll each piece into a ball. On a floured surface, flatten a ball with your fingers into a small circle. Place a tablespoon of your prepared filling in the center. Gather the edges and pinch them together to seal the filling inside. Gently flatten the stuffed ball and roll it out to about ¼ inch thick.

Heat a skillet over high heat. Once hot, place the rolled naan onto the skillet. Cook for about 1–2 minutes or until bubbles appear on the surface. Flip it and cook for an additional 1–2 minutes, pressing lightly until the naan gets golden brown spots.

Brush the hot naan with melted butter as soon as it comes off the skillet.