350 g strong bread flour, 1 teaspoon salt, 7 g fast action yeast
Stir in the yogurt and water. Mix firstly with a fork and then with your hands to form a soft dough.
150 ml natural yogurt, 160 ml hot water
Put on a lightly floured surface and knead for 4-5 minutes until smooth and stretchy.
Place the ball of dough into a lightly oiled bowl and cover with a towel. Put in a warm place and leave for at least 90 minutes (if using fast action yeast) or 3 hours if using normal yeast. The dough needs to have doubled in size. See the FAQs for proofing in an oven.
While the dough is proofing, put the raisins, coconut and almonds in a food processor and blend into a paste. It might be quite crumbly, but that will be okay.
30 g raisins, 30 g desiccated coconut, 30 g flaked almonds
When the dough has doubled, carefully remove from the bowl and cut into 6 pieces. Lightly flour a surface and roll each piece of dough into a circle about 15cm/6in diameter.
Divide the almond mixture into 6 and spread of crumble a piece into the centre of each circle of dough. Pull the sides of the dough up to encase the mixture and form into a ball again making sure the dough is sealed so no filling is visible.
Keeping the dough on the floured surface, roll the filled dough ball out into either a circle or (traditionally) a tear-drop shape. Each naan should be about 20cm/8in in diameter.
Heat a frying pan over a very hot heat. Don't add any oil to the pan - keep it dry. Dry fry each naan for around 2 minutes each side until they puff up and get a nice char.
Brush with melted butter and sprinkle with raisins, almonds and chopped coriander (cilantro).
You need to make sure your pan is VERY hot to cook a peshwari naan. They are usually cooked on in a tandoor, which is very hot, so you need to replicate that heat.
Cooking it at a high heat means that it cooks quickly. If it is cooked too slowly, it can go crunchy and hard, which isn't the texture we are going for.
It needs to be cooked in a dry pan without oil, this is so it bakes rather than fries.
We made ours by hand, however you can use a stand mixer to make this recipe much easier.
We always recommend using scales to make this recipe, rather than cups. This is because depending on the cups, and how you fill them, the amount of flavour can differ quite a lot. Weighing the flour ensures you have the exact right amount you need.
If you are using cups to measure this, then be aware that not all cups are created even. Add the flour a little at a time and if the mixture looks the right consistency, then don't add any more. If it is still too wet, then add a little more flour at a time.