Peshawari naans

Method

1. First make the paste. In a food processor, blend the almond flakes, coconut, cream, sugar and sultanas until they form a thick paste. You may need to add more cream if it is too crumbly, or more almond flakes if too wet. Remove from the processor and knead into a pliable dough-like paste.
2. Pull off a ball of naan dough the size of a tennis ball, flatten slightly and place a piece of peshawari paste slightly larger than a golf ball in the middle of the dough.
3. Fold the naan dough around the paste. Using your hands or a rolling pin, roll the ball out on a lightly floured work surface into a flat, circular disc or teardrop shape, about 5mm thick. Slap the disc between your hands to get all the excess flour off.
4. Heat a dry frying pan over a high heat and, when very hot, place the naan in it. It will begin to cook on the underside then bubble on the top. Check the bottom regularly to ensure it doesn’t burn. If it begins to get too dark, turn the naan over to get a bit of colour on the other side. Each naan should take no more than 3–5 minutes to cook.
5. Remove the cooked naan to a plate, brush with a little ghee and sprinkle with sesame seeds. Keep warm while you cook the rest of the naans.