Gluten Free Peshwari Naan

Instructions

1. Combine the warm water, caster sugar and dried active yeast together in a measuring jug, give everything a good stir and then leave the yeast to activate for 10-15 minutes (no stirring during this time). When a thick layer of foam has formed on top of the liquid (see image below), the yeast has been activated and you can move onto the next stage.
2. Add the tapioca starch, plain gluten free flour and salt to a large mixing bowl. Stir really well to fully combine the flours. Now add the olive oil to the dry ingredients and stir through.
3. Next add the yoghurt to the flour mixture and then pour the contents of the jug (foam and liquid) into the bowl. Mix everything with a wooden spoon, then use your hands to knead the dough for a minute to get it nice and smooth. It should form into a ball of soft dough, slightly sticky but that comes away from your hands.
4. Place a clean tea towel or cloth over the top of the bowl and set aside to allow it to rise. This will take about an hour, depending on how warm the room is, so pop it in a nice warm place if you want to get a quick rise. Once the dough has doubled in size it is ready to use.
5. While the dough is rising, you can prepare the peshwari paste. This is really simple - just pop the flaked almonds, sultanas, coconut, honey, water and melted butter into a small food processor. Blitz for a couple of minutes until you have a coarse paste. Scoop into a bowl and set aside until the dough is ready.
6. Use a knife or dough scraper to divide the dough (still in the bowl) into four sections. It is a soft dough so will not cut perfectly and will be a bit sticky, but this is how it should be.
7. Take a silicone baking mat or large piece of greaseproof baking paper and place on your worktop. Flour the mat/baking paper well with extra gluten free flour and keep a little excess flour to the side. Set a frying pan over a medium-high heat (no oil) and allow to heat while you are shaping the first naan.
8. Flour your hands, then use a spatula to scoop out a quarter of the dough into your hands. Break it into two pieces and form into balls, flouring them well, then place onto the floured mat.
9. Using enough flour to ensure it does not stick to the mat, gently pat the first ball onto the mat and then place one quarter of the peshwari paste on top - use your fingers to spread it almost to the edges of the dough. Pat the second ball on top of the paste and gently seal the edges so that the filling is enclosed.
10. Flour the dough lightly and pat into a tear drop or circular shape, still quick thick (about 2cm) so you can handle it without it breaking.
11. Transfer the dough to the hot pan and use your hands (take off the heat momentarily if needed) to quickly press the dough thinner into a large naan shape (1cm-0.5cm thick depending how you like your naan).
12. Keep the heat medium-high and cook for 2 minutes, during which time you will see the bubbles forming in the dough. Flip and cook for a further 2 minutes on the other side. It should be nicely browned and cooked through, but give it an extra minute on each side to brown it if needed. Then remove from the pan and set aside.
13. Melt the remaining butter in the microwave (20 seconds) and then use a pastry brush to brush a little butter all over the top of the hot naan. Doesn't it look yummy! Scatter with toasted coconut/almonds if you wish or leave plain.
14. Repeat steps 8-13 with the remaining portions of dough, then either serve immediately or allow to cool and freeze for later use.