Sweet Coconut Peshwari Naan

Preparing the Dough

1. Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
2. Combine all the ingredients, cover the bowl, and then let it rest in a warm place for 30 minutes.
3. Incorporate the yogurt into the mixture and then add the remaining flour, salt, and baking powder. Use your hands to mix until a sticky and soft dough forms.
4. Add 2 teaspoons of ghee or butter, rubbing it over the dough.
5. Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth. Let it rise for an additional 15 minutes.
6. Add another teaspoon of ghee or melted butter onto the dough, gently spreading it all over. Next, turn the dough out onto a work surface and knead it for 30 seconds.
7. Return the dough to the bowl, cover it, and let it rise for 15 minutes in a warm place. The dough will become noticeably smoother during this time.

Preparing the Filling

1. To create the Peshwari naan filling mix desiccated coconut, almond flakes, cream, and sultanas in a bowl. 
2. Set it aside and proceed building the naan breads.

Shaping and Cooking the Naan

1. After the dough has risen, gently knead the dough on an oiled surface for a minute, then divide it into four equal portions (around 112 grams each).
2. Roll each portion into a ball and lightly dust them with flour. Cover the dough balls and allow them to rest for 5 minutes before shaping.
3. Divide the filling into four equal parts. Meanwhile, heat a large heavy-based non-stick pan or skillet over medium to high heat.
4. Roll out one of the dough balls to the size of a small plate using a rolling pin. As you work on this dough ball, keep the others covered.
5. Put a quarter of the filling in the center of the rolled-out dough, then pull the edges up to seal and reshape it into a ball.
6. Dust the ball with a bit of flour, and then use your fingers or a rolling pin to shape it into a teardrop or oval shape, about 3 mm (⅛ inch) thick.
7. When the pan is really hot, place the naan in it. Cook until it's golden brown, then use tongs to flip it.
8. Place it on a plate and brush the top of the naan with some ghee or butter.
9. Garnish with almonds and chopped coriander or cilantro before serving.