Peshvari naan

Perfect for pulling apart and scooping up curries, this version of the soft Indian flatbread has a sweet buttery mildly spiced filling.

Combine the flour, yeast and salt in a large bowl. Make a well in the centre and pour in the water, butter and honey. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
Meanwhile, to make the filling, melt butter in a frying pan over medium heat until foaming. Add onion, garlic, ginger, coriander, cumin and cinnamon and cook, stirring, for 10-15 minutes or until onion is soft. Stir in the sultanas and coconut.
Preheat oven to 230°C. Brush 2 baking trays with oil to grease. Divide the dough and filling into 6 equal portions. Roll out 1 dough portion on a lightly floured surface to an 18cm-diameter disc. Spread 1 filling portion over one-half of the dough. Fold in half to enclose filling. Roll into an 18cm-long oval shape. Transfer to 1 prepared tray. Repeat with the remaining dough and filling. Cover with plastic wrap and set aside for 15 minutes or until almost doubled in size.
Bake in oven for 10-12 minutes or until golden and puffed. Brush with extra melted butter to serve

Source

350g plain flour, sifted

1 tsp dried yeast

1 tsp salt

160ml warm water

15g butter, melted

1 tsp honey

Olive oil, to grease

Melted butter, extra, to serve

25g butter

1 brown onion, finely chopped

2 garlic cloves, crushed

1 tsp finely grated fresh ginger

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground cinnamon

2 tbsp sultanas, coarsely chopped

2 tbsp desiccated coconut

Food Storage Container Set