Peshwari Naan Fruity Indian no-knead Bread

This is thick and fluffy, with a gorgeous fruit, coconut and nut filling. It is very "moreish", so be warned :D It's best served warm. often it is served with honey, but I love it just as it is.

Add 1 tsp sugar and 1/2 tsp yeast to 3/4 cup warm water and let stand for 5 minutes (you should see some foam on top). In the meantime, sift 2 cups of bakers flour and 1/2 tsp salt into a bowl. Make sure the flour isn't tightly packed into the cup (or it will be too much).

Pour the water (with yeast) into the flour and mix with a spoon, until well combined. Then add 3 tbsp olive oil and stir well again.

Cover the bowl with shrink wrap and leave for an hour

While this is proving, you can get the filling prepared. Flaked almonds really add to the texture and flavour, but are often omitted in (expensive) commercial Peshwari Naan

In a bowl, combine 1 cup flaked almonds, 1/2 sultanas, 2 tbsp desiccated coconut, 1 tbs raw sugar, 2 tbs softened butter and 1 tbs warm water. Optionally you can add coarsely-grated orange or lemon zest. Looks amazing, doesn't it :)

At the end of the hour, turn the dough out onto a WELL floured board or tray. If it feels icky, sticky, spongy and horrible, then it is just right. Turn it over a few times to make sure it is well coated in flour. This will make 8 serves, but I tend to divide it into 4 pieces, as it is less work than dividing into 8.

I find a rolling pin to be a waste of time with sticky, spongy dough. You will find that floured hands work perfectly well. Taking one of the pieces, repeatedly press it down and outwards, turning it over after each few presses to stop it sticking. When you have it the right size (around 18-20 cm), put 1/4 of the filling mix on top.

You will need to make it into a "parcel". Fold the top down over the filling, then fold the top up, so they overlap

Then fold the two sides over, the same way.

Now just treat it like a ball of dough again and repeat step 7. This will mix the filling all they way through the dough. it doesn't matter if a few bits and pieces poke through the surface.

Now bake the Naan for about 4 minutes per side, until they look like the photo. As they finish baking, you can keep them warm in aluminum foil in a food warmer.

I use a large electric frying pan that can hold two at once. Heat whatever pan or griddle you are using to medium-high temperature as you complete the following steps

You can serve them with an Indian meal, or have them by themselves.