Peshwari Naan

 Ingredients
250g  or 8 3/4 oz plain flour plus extra for dusting
2tsp sugar
1/2 tsp salt
1/2 tsp baking powder
110-130 ml / 4 1/2 fl oz milk
2tbsp veg oil
1tbsp melted butter for serving
Filling:
30g/2 oz ground almonds

35g 1 3/4 oz desiccated coconut
50g/1 3/4 oz raisins or sultanas roughly chopped
1 1/2 tsp caster sugar 

Method

Sift together the flour, sugar. salt and baking powder in a a bowl. 

Mix the milk and oil together in a separate bowl. Make a well in the cetnre of the dry ingredients and pour in the liquid

Slowly mix together working from the centre and incorporating the flour a little at a time until have a dough. Bring together with hands then put on a board or clean work surface. Knead for 8 -10 mins adding flour if too sticky        

Place in an oiled bowl ad cover with a damp tea towel, leaving in a warm place for at least an hour 

until doubled in size.  Knock it back and form into 5 balls

For the filling, mix ingredients in a bowl.

Pre heat the grill to highest setting. Place a heavy baking sheet nearest the heat.

Roll out each dough ball into a thick circle. Fill half the circle with a portion of filling leaving a 1 inch margin around the edge. 

                           

Wet the edges with a little water and fold over to enclose. Pinch edges to close up.

                         

Roll each naan into a tear drop shape or oval - or whatever shape mine are!

                           

Place on hot baking sheet and grill for 1-2 mins until brown spots on surface. brush with melted butter and serve hot.

Enjoy!