A curry house classic. Soft, pillowy naan stuffed with a sweet and nutty mixture. Perfect for mopping up your favourite curry.
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Serves
4
Plain Flour
Dried Instant Yeast
White Sugar
Butter
Flaked Almond
Sultana
Desiccated Coconut
Brown Sugar
Ground Cinnamon
Ground Cumin
Coriander
Vegetable Oil
Salt
Serves
4
Plain Flour
Dried Instant Yeast
White Sugar
Butter
Flaked Almond
Sultana
Desiccated Coconut
Brown Sugar
Ground Cinnamon
Ground Cumin
Coriander
Vegetable Oil
Salt
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Step 1.
Combine the plain flour, instant yeast, ½ tsp of salt, ½ of sugar, 3 tbsp of oil and 150ml warm water. Knead for 10 mins until it forms a smooth dough. Cover and allow to rise in a warm place for 30 mins.
Step 2.
Melt 2 tbsp butter in a microwave.
Step 3.
Blend up your flaked almonds, sultanas, desiccated coconut, brown sugar, cinnamon, cumin, melted butter, 1 tbsp of water and a big pinch of salt. Reserve some almonds and sultanas for garnish at the end.
Step 4.
Divide the dough into four sections and roll each into a ball. Gently press it down and add 2 tbsp of the filling. Pinch the edges into the centre to seal the edges of the naan.
Step 5.
On a floured surface, gently roll out the dough ball until it’s 10cm in diameter. Repeat to make 4 naans.
Step 6.
Heat up a pan until it’s smoking hot, and drizzle with some vegetable oil.
Step 7.
Cook the naan on either side for 2 mins until puffed and golden. Repeat with the remaining naans.
Step 8.
To serve, spread the naan with butter and sprinkle over some toasted flaked almonds, sultanas and coriander leaves.
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