Homemade Peshwari naan

Prepare the dough

1. To a small bowl, add the lukewarm water, sugar and instant yeast. Give it a quick stir.Note: The water should roughly be around 36C (97F) to 40C (104F) to activate the yeast. Too hot water will kill the yeast, too cold and it won't activate.
2. Allow the yeast to develop for 10-15 minutes until a froth has developed on the surface.
3. Add the all-purpose flour and the salt to the bowl of a stand mixer and stir to combine.
4. Add the oil, yoghurt and the yeast mixture to the dry ingredients. Give it a stir to lightly combine the wet with the dry ingredients.
5. Fit your stand mixer with its dough hook attachment. Switch the machine to a low setting and knead for 10-12 minutes until you have a soft, stretchy and smooth dough.
6. Tip the dough into a lightly oiled bowl, cover with plastic wrap or a tea towel and leave it in a warm area for one hour.Tip: If your kitchen is chilly or lacks a warm spot, warm up your oven for a couple of minutes, turn it off and place the bowl inside. Ensure the interior is not too hot, just comfortably warm.
7. After one hour the dough should have risen to roughly double in size.
8. Tip the dough out onto a generously floured surface and divide it into four equal pieces.(This is a very soft, sticky dough, so you'll need extra flour to shape it.)
9. Sprinkle some extra flour on top of each piece of dough and then shape them into balls. Press each dough ball down into a flat circle. Turn them over to ensure they are not sticking to the surface. Leave the circles as they are while you make the paste.

Make the sweet, nutty filling (Peshwari paste)

1. Add all the ingredients for the filling into the bowl of a food processor.
2. Blend together until you have a coarse, pliable paste.

Assemble the naans

1. Divide the filling into four and place a ball of filling in the middle of each dough round.
2. Bring the edges of the circle up and around the filling, like a parcel. Gather the edges together at the top and pinch together to seal the filling in.See blog post for photo instructions
3. Turn each ball upside down so the sealed end is now on the bottom.
4. Using a rolling pin, roll the ball into a rough teardrop shape, or an oval shape.  You want a thickness of about 5mm (⅕'').Turn the naan over halfway through rolling to ensure both sides are floured and not sticking to the surface. Repeat this process for each ball of dough.
5. Throw each naan back and forth between your hands to get rid of any excess flour and set it aside on a clean plate.
6. Place a large frying pan over high heat and let it heat fully. Once the pan is searing hot, reduce the heat to medium-high and add the first naan to the dry pan (dry fry, no oil or butter).
7. Fry the naan until bubbles start to form on the surface. Flip the naan over and briefly fry the other side until golden with some brown spots. Regulate the heat accordingly, if it's browning too fast, turn the heat down a smidge.
8. Keep the cooked naans on a plate, covered with some foil or a clean tea towel.

Make the glaze

1. Stir together all the ingredients for the glaze in a small bowl.
2. Add a spoonful of the glaze onto each hot naan and spread it out with the back of a spoon to cover the naan from end to end.
3. Scatter over chopped coriander (optional) and serve warm.