Peshwari naan

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put yeast and warm water into a bowl, stir and leave for 10-15 mins until frothy

Step 2

Once the yeast has activated, add the sugar, plant-based milk, salt and flour Stir with a wooden spoon and bring it together to form a soft and sticky dough Transfer the dough to the stand mixer, if using, and knead for 6 minutes, otherwise tip it on to the floured work surface, dust your hands with more flour and knead for 10-12 minutes by pushing the back half of the dough away with the heel of one hand, folding it back over the dough, giving it a quarter turn and repeating

Step 3

Clean and dry the mixing bowl and grease the inside with a little vegetable oil Place the dough in the bowl, cover it loosely with cling film or a plastic bag and leave it in a warm spot for 60-90 minutes, or until it's doubled in size

Step 4

Once the dough has doubled in size, knock out the air by punching it in the bowl and then knead for another 1-2 minutes Dust the work surface with at least 6 tablespoons of flour Turn out the dough and coat it in the flour so that it's no longer sticky Roll the dough into a ball and use a sharp knife to divide it in half and then half again, so that you have 4 equal balls of dough weighing about 170g each Roll each ball in flour again to prevent sticking

Step 5

Put the almonds, raisins, caster sugar and desiccated coconut into the liquidiser and whizz for 1-2 minutes, until you have a coarse mixture

Step 6

Flour the rolling pin or wine bottle and roll out one ball of dough to a rough circle Place a quarter of the filling mixture into the centre of the circle | Dust your hands with flour, lift up the edges of the dough with your fingers and pinch them together in the centre so that the filling is fully enclosed | Gently flatten the filled dough ball and roll it out into a rough teardrop shape Repeat with the remaining balls of dough

Step 7

Pour the vegetable oil into the large frying pan and place it on a medium heat One by one, fry the naans for 5 minutes, turning them over halfway through, until golden and slightly charred on both sides (if they puff up during cooking, flatten them down firmly with a spatula to ensure they cook through) | Remove the naans from the pan and serve immediately