Peshwari Naan

Method

• step 1

  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.

• step 2

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

• step 3

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

• step 4

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

• step 5

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

• step 6

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

• step 7

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

• step 8

  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.

• step 9

  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.

• step 10

  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.