Ingredients:

  • 50 g unsalted butter, melted
  • 350 g white bread flour
  • 7 g easy-action yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 100 ml plain yogurt
  • 150 ml warm water
  • 150 g ground almonds
  • 50 g desiccated coconut
  • 45 g sugar
  • 75 g unsalted butter, softened

Instructions:

  1. Melt the butter in microwave or on the stovetop.
  2. In a large bowl, mix together flour, yeast, salt, and sugar.
  3. Create a well in the center and add yogurt, warm water, and melted butter. Mix until it forms a dough.
  4. Turn out onto a floured surface and knead for 5 minutes.
  5. Return the dough to the bowl and cover for 1 hour to rise.
  6. In a small bowl, combine ground almonds, desiccated coconut, sugar, and softened butter.
  7. Stir until it forms a cohesive paste. If needed, use a table knife for better mixing.
  8. Use your hands to form the paste into a ball.
  9. After 1 hour, punch down the dough and divide it into 8 equal pieces, rolling each into a ball.
  10. Heat a non-stick frying pan over high heat.
  11. Roll out one dough ball into an oval shape (about 15cm x 20cm).
  12. Spread a dollop (40g) of peshwari paste on one half, leaving a 1 cm border.
  13. Fold the naan over to seal and gently reshape.
  14. Place the naan into the heated frying pan.
  15. Cook for 1-2 minutes on each side until golden brown and spots form.
  16. Remove and place on a plate. Continue shaping and cooking the remaining naans.
  17. Enjoy with your favorite dishes!