A lovely stuffed naan bread which is great with curries or on its own as a snack.
Place all of the dry ingredients, except for the flaked almonds, into a mixer with a dough hook.
Mix all the wet ingredients in a bowl. Start the mixer on a low speed and slowly pour half the liquid into the dry ingredients. Add more liquid if the dough does not come together nicely. Increase the speed until you have a smooth and elastic dough.
Remove the dough from the mixing bowl, wrap in cling film and allow to rest for 15 minutes at room temperature.
Preheat the oven to 250'C and place 2 flat baking sheets in the oven to heat up.
Cut the dough into 6 small pieces and then roll into small balls. Dust with flour and then shape the dough into individual naan breads using your fingers and the heel of your hand.
Roughly chop the raisins and the pistachios, and sprinkle onto each naan, leaving about a 2cm margin all around. Fold the breads in two, and pinch the edges together.
Before baking the naans, sprinkle with the flaked almonds, and gently roll them into the flatbreads so that they stick to the dough.
Place the naan breads on the the trays in the oven and cook for 10 minutes.
Melt the butter over medium heat, and leave it to simmer until the milky liquid is boiled away: boiled, melted butter is called ghee. Set aside to cool.
As soon as the naans come out of the oven, brush with ghee, and serve.
«This naan bread is great served alongside a meaty lamb curry or vegetarian fare. »