Peshawari Naan ( Almonds and Raisin stuffed Naan)

Ingredients:

All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Almonds - 1/2 cup (dry roasted and coarse grinded)
Raisins - 1/4 cup ( chopped finely)


( you can add the almonds and raisins according to how much sweet you like your naan to be)

Procedure:

1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 1 hr.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. First roll the dough into a small round disc, fill it with raisin and almonds mixture.
8.Roll it out into oval shape (the typical naan shape) using rolling pin or with hand. Sprinkle garlic and cilantro , press them gently to the naan.
9. Heat the oven to 230 C. Place the rolled out naan on the pizza stone/ baking tray and cook it till the surface turns to golden color. (or) Gently roast the both sides of naan in a pan (don't add any oil) then cook the naan directly on the flame. You can also use the griller to make the naan.