• Makes: 6

• Prep time: 25 mins

  plus 2 ½hrs proving

• Cooking time: 8 mins

• Total time: 33 mins

  plus 2 ½hrs proving

• Skill level: Easy peasy

• Costs: Cheap as chips

That’s goodtoknow

Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

Ingredients

• 350g strong bread flour
• 7g sachet easy-bake or fast action dried yeast
• 1tsp salt
• 150ml natural yogurt
• Approx 150ml hand-hot water
• Melted butter or ghee, to serve

For filling:

• 25g sultanas or raisins
• 25g desiccated coconut
• 25g flaked almonds or pistachios

1. Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
2. Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
3. While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
4. Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
5. Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
6. Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

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