Ingredients
1.1 egg, lightly beaten
2.2 tablespoons oil or ghee
3.3/4 cup (185ml) plain yogurt
4.500g (4 cups) plain flour
5.2 teaspoons (7g) instant yeast
6.1/2 teaspoon baking powder
7.1/2 teaspoon salt
8.3/4 cup (250ml) warmed milk
9.1/4 cup (60ml) warmed milk, extra
10.2 tablespoons toasted pistachios, finely chopped
11.2 tablespoons toasted almonds, finely chopped
12.3 tablespoons raisins, chopped
13.3 tablespoons dessicated coconut
14.50g butter, melted
Method
1.In a medium bowl combine egg, oil and yogurt.
2.Sift flour into a large bowl; add yeast, baking powder and salt. Make a well in the center and pour in yogurt mixture and 1 cup of warmed milk, mix to form a stiff dough (if the dough seems to dry add extra milk).
3.Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased large bowl, cover and leave in a warm place for 2 hours or until doubled in size.
4.Preheat grill to highest setting.
5.Divide dough into 10 portions, roll out 2 portions at time to 1/2 cm thick circles, place 1 tablespoon of filling over half of each circle, leave 2cm around the edge, brush with water and fold in half to enclose filling, pinch edges to seal. 6.Carefully roll out filled naans to 1/2 cm thick, stretch one end of the dough to form a tear shape.
7.Place onto a hot greased baking tray and grill for 1-2 minutes on each side until there are nice brown spots over the surface. While these are cooking prepare 2 more naans, repeat process until all the dough is used.
8.To serve brush with melted butter and serve along side your favorite curry.