Peshwari Naan
1 tsp sugar
1/2 tsp salt
1 tsp dry yeast
1-1.5 dl lukewarm water or milk
250-350 g flour
1 egg
Filling:
3 tbsp desiccated coconut
A splash of almond milk or regular milk
8 cocktail cherries
A few raisins
Begin by combining the sugar, yeast, and salt in a bowl with lukewarm water and milk. Mix in the egg and flour.
The dough should be wet and will stick to your fingers when handled. Allow the dough to rest in the bowl for 15 minutes.
Take small pieces of dough and form them into balls, then stretch each ball into a thin flatbread.
Place the filling on one half of the flatbread and then fold the other half over to create a crescent shape. Pinch the edges together slightly and roll out gently with a rolling pin.
Allow the breads to rise for 20 minutes while preheating the oven to its highest possible temperature.
Place the baking tray high in the oven and bake the naan for 2-4 minutes, or until they have a slight colour. Flip the bread and bake on the other side for an additional 1-2 minutes.