Peshwari Naan

6 standard portions

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Ingredients

• 350 g Strong white bread flour
• 1 tsp Fine sea salt
• 7 g Fast action yeast
• 150 ml Natural yogurt
• 160 ml Hot water
• 30 g Raisins
• 30 g Desiccated coconut
• 30 g Flaked almonds
• Butter (melted; optional)

Method

1. In a large bowl, mix 350 g Strong white bread flour, 1 tsp Sea salt and 7 g Fast action yeast.
2. Stir in 150 ml Natural yogurt and 160 ml Hot water. Mix firstly with a fork and then with your hands to form a soft dough.
3. Put on a lightly floured surface and knead for 4-5 minutes until smooth and stretchy.
4. Place the ball of dough into a lightly oiled bowl and cover with a towel. Put in a warm place and leave for at least 90 minutes (if using fast action yeast) or 3 hours if using normal yeast.
5. While the dough is proofing, put 30 g Raisins, 30 g Desiccated coconut and 30 g Flaked almonds into a food processor and blend into a paste. It might be quite crumbly, but that will be okay.
6. When the dough has doubled, carefully remove from the bowl and cut into 6 pieces. Lightly flour a surface and roll each piece of dough into a circle about 15cm/6in diameter.
7. Divide the almond mixture into 6 and spread a piece into the centre of each circle of dough. Pull the sides of the dough up to encase the mixture and form into a ball again making sure the dough is sealed so no filling is visible.
8. Keeping the dough on the floured surface, roll the filled dough ball out into either a circle or (traditionally) a tear-drop shape. Each naan should be about 20cm/8in in diameter.
9. Heat a frying pan over a very hot heat. Don't add any oil to the pan - keep it dry. Dry fry each naan for around 2 minutes each side until they puff up and get a nice char.
10. Brush with melted Butter and sprinkle with raisins, almonds and chopped coriander (cilantro).