Peshwari Naan

In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.

Meanwhile, in a separate bowl mix the flour, salt and baking powder.

Once yeast is frothy add it to the flour with the oil, yoghurt and milk.

Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.

Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 1 hour.

Divide the dough into four balls and place on a floured surface.

Place all ingredients for the filling into a blender and blitz to a course powder.

Flatten out each ball and place about 1 tbsp of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm/¼in thick.

Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.

Transfer to a baking tray (cooked side down) and cook under a hot grill for 2 - 5 minutes until all puffed up. Smear with butter to serve.