Peshwari Naan (V)

Add the yeast to the warm water and put aside to react.

Put the flour into a mixer with a dough hook. Add the salt, yeast mixture and mix for approx 5 minutes until the dough is soft but not sticky.

Coat in oil, cover and leave to double in size.

Mix the ground almonds, coconut and chopped raisins in a small bowl.

Gently knock back the dough and divide into equal portions. Each ball should be the size of a peach.

Using your fingers make a small depression in the dough balls and add a little of the almond and raisin mix. Seal the ball tightly and flatten out to form a teardrop shape.

Heat the grill to its highest setting and cook each naan for a few minutes until golden brown and puffed up.

If required, brush with melted butter and serve immediately.