Peshwari Naan

Bread

1. Set your stand mixer up with a dough hook.

2. Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.

3. Add 1½ cups of the flour, salt, sugar, and oil to the bowl.

4. Mix on low for 10 minutes until you have an elastic dough (add more flour if required).

5. Cover the bowl with cling film and leave it to rise for 20 minutes.

Filling

1. In a food processor, blend the flaked almonds, desiccated coconut, sugar, butter, and water until they form a thick paste.

Topping

1. Melt the butter and chosen syrup together in a small pan

2. Add the almonds and stir to coat.

3. Set to one side until the naans are ready.

Forming & Cooking the Naan

1. Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.

2. Place one ball on a floured board and use your hands or a rolling pin to flatten it into a small rectangle.

3. Place a third of the filling on one side of the dough and fold the other side over to seal it inside.

4. Use your rolling pin to lightly roll the naan into a teardrop shape. Don’t worry if some of the filling starts to breakthrough. Just roll gently until you have a naan about 9mm thick (ensure they will fit in your skillet/griddle).

5. Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot.

6. Don’t add any oil/butter. Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.

7. Flip the bread and cook for a further 1-2 minutes.

8. Remove to a plate, brush with the melted butter syrup mix and scatter with a few of the almonds

9. Cover with foil and keep in a low oven while you prepare the other breads.