Peshwari Naan

Ingredients:

260g Greek yoghurt

250g gluten free self-raising flout

1/4 tsp Xanthan gum

1/2 tsp gluten free baking powder

1/2 tsp salt

For the filling:

50g ground almonds

40g sultanas/cranberries

2 tbsp desiccated coconut

1 tbsp sugar

30g butter, melted

1 tbsp water

Method:

1. Add all the ingredients into a bowl and mix together.  Initially use a spatula, but when it starts to come together, use hands to ensure it’s all pushed into a big ball.

2. Knead the dough briefly so it’s smooth and combined (you might need a little flour if it’s a bit sticky - it shouldn’t be).  Cover the dough and allow it to rest for 30 mins.

3. For the filling, blitz all the ingredients in a food processor until it creates a finely blended paste.

4. Once the dough has rested, cut it into 4 pieces.  On a lightly floured surface, use a rolling pin to roll out the dough (0.5 cm thick, naan shaped).  Spread a thin layer of the filling paste on one side of the rolled out dough, and then fold it over like a book.  Roll out once again into a tear drop shape and rub the edges to make them smooth.

5. Heat up a frying pan - no oil needed.  Carefully lift up your rolled dough and place it in the heated frying pan.  Allow to cook on one side for a couple of minutes, you should start to see some puffing up.  Once some golden browning has occurred, flip the naan and cook for slightly less time on the other side.  Repeat with the other pieces of dough.