Peshwari naan

For the dough, soak the saffon in 2 tbsp hot water for 20 mins before you begin. Mix all the filling ingredients in a bowl until it's a thick paste and set aside.

Combine all the flour, baking powder, a pinch of sea salt and the brown sugar or jaggery in a large bowl. Make a well in the centre and pour in the melted ghee and yogurt.

Pour in 150ml warm water and use a fork to mix the water, yogurt and ghee together without disturbing the flour. Slowly bring the flour to the centre, little by little (using a fork or your fingers) to make a sticky dough, then knead for at least 7-10 mins or until soft, smooth and pliable. If it is still sticky, don't add more flour. Once kneaded, add a little oil or ghee to your hands and cover the dough’s surface with it. Put the dough back in the bowl, cover with a tea towel and leave to rest for at least 20-30 mins.

Divide the dough into six equal balls, set them aside on a clean worktop and cover with a tea towel. Divide the filling into six equal portions and set aside.

Dust your worktop with flour, then take a dough ball and press it with your fingers to make a circle about 10cm wide. Spoon 30-40g filling into the middle and pinch the dough together to form a dumpling-like ball. Make sure all the filling is enclosed inside as you don’t want it escaping when you roll the naan out.

To roll out the naans, use a rolling pin and gently roll out the filled naan from the centre to the edges carefully – try not to apply much pressure. Use your hands to keep moving the dough around so it does not stick to the surface. Roll out until about 20cm wide. Sprinkle some of the chopped pistachios on top.

There are two cooking methods you can use – over a gas hob or in the oven. To cook on a gas hob and replicate the tandoor effect, heat a stainless-steel tawa pan or frying pan (do not use non-stick as you want the bread to stick to it when you flip the pan), until hot. Turn the naan over carefully, wet the back of it with plain water, then carefully place on the heated tawa/frying pan. Place the pan on the hob, cook for about 1 min or until small bubbles appear on the surface of the naan, then brush the warm rosewater-milk on top. Lift the pan and flip it (with the bread stuck to the pan), holding it directly over the flame – it won't fall off because the water ensures it sticks on (this is what happens in a tandoor). Cook over the open flame evenly until it starts to go dark and charred in places. Gently remove the naan with a metal spatula, then brush with melted ghee and sprinkle over the remaining pistachios, flaked almonds and crystallised rose petals now, if using. Serve immediately or wrap in foil to keep soft. Repeat with the rest of the dough balls.

To cook in the oven, heat the oven to 220C/200C fan/gas 8 or the hottest it can get and turn the grill on too. Using an oven-proof tray, line with baking parchment, place the naan on top and brush with the warm milk and rosewater mixture. Put in the oven on the middle shelf for about 6-8 mins. Keep an eye on it and make sure you don't let it burn. Once cooked, brush with ghee and sprinkle over the remaining pistachios and flaked almonds, and the crystallised rose petals, if using. Serve immediately or keep wrapped in foil while you continue cooking the rest.