• 1 portion of naan dough for 2 naan breads
• 40g almonds
• 15g raisons
• 1 tbsp coconut sugar
• 15g desiccated coconut

Put the almonds, raisons, sugar and desiccated coconut in the liquidiser and blitz until you have a coarse mixture.

Roll out the first naan bread into a circle and place half the mixture in the center. Lift the edges of the dough around the filling and pinch them together using your fingers so that the filling is fully enclosed.

Gently flatten the filled dough ball and roll it out into a circle again.  Repeat with the second naan.

Heat the frying pan to a medium-high heat and place the first naan into the dry pan.  Cook for between 1 ½  and 2 minutes on the first side, checking the colour and ensuring it doesn’t burn.  Turn and cook on the other side for approximately 1 – 1 ½ minutes, again checking the colour.

Repeat for the second naan.