Idle Indian - Naan

• This makes 2-3 naan breads depending on how much filling you use
• 
  
• 80ml hand hot water
• 1 teaspoon caster sugar
• 1 teaspoon dried active yeast
• 125g plain flour
• 1 pinch salt
• 2 tablespoons melted butter, divided
• 1 tablespoon plain natural yoghurt
• coriander leaves, chopped for garnish

1. In a large bowl, stir together the water, yeast and sugar. Allow to stand for 5-10 minutes or until frothy.
2. Add the flour, salt, half of the butter and yoghurt. With a blunt knife, stir the mixture into a shaggy mess, then knead by hand until the dough is smooth and elastic, 3-5 minutes.
3. Cover the bowl with cling film and sit in a warm spot for 45-60 minutes or until double its size. Alternatively, you can place the bowl into the refrigerator for an overnight cold prove. If allowing for an overnight prove, remember to allow the dough to sit at room temperature for 1 hour before proceeding onto the next step.
4. Punch the dough down and knead gently. Divide into 2-3 equal sized balls. Roll each ball into a naan shape (tear shaped), making them relatively thin.

Filling if making peshwari naan!

• 1 quantity naan dough
• 2 tablespoons desiccated coconut
• 1 tablespoon (more or less) sugar
• 200g almond flakes
• 3 tablespoons single cream
• 20 sultanas
• 1 tablespoon melted ghee

Method

1. First make the peshwari paste by blending in a food processor or just mush with your hands
2. Kneed the peshwari paste into a pliable dough.
3. Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb.
4. Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste.
5. Roll out into a flat round or teardrop shaped 

1. Brush a large frying pan with oil and wipe with a kitchen towel. Heat to a medium heat and place the dough onto it, wait until the naan bread unevenly puffs up, about 3-4 minutes. Brush some melted butter on 5-6 random spots before turning it over to cook for a further 2-3 minutes or until the spots are browned
2. Transfer to a clean tea towel and keep it warmed. Serve hot, brushed with melted butter (if desired) and sprinkled with coriander leaves. Enjoy!