Set your stand mixer up with a dough hook.

Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast

Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour½ tsp salt¼ tsp sugar3 tbsp oil

Mix on low for 10 minutes until you have an elastic dough.

Cover the bowl with cling film and leave it to rise for 20 minutes.

Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast

Add the flour, salt, sugar, and oil.1½-2 cups flour½ tsp salt¼ tsp sugar3 tbsp oil

Use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.

Empty the dough on a floured board and knead the dough for 15 minutes.

Place in a bowl, cover with cling wrap and leave for 20 minutes.

In a food processor, blend the flaked almonds, sultanas, desiccated coconut, sugar, butter, and water until they form a thick paste. (See bulk of post for photos)1 cup flaked almonds½ cup sultanas2 tbsp desiccated coconut1 tbsp brown sugar2 tbsp melted butter1 tbsp warm water

Melt the butter and chosen syrup together in a small pan.¼ cup butter2 tbsp syrup (see note 2)

Add the sultanas and almonds and stir to coat.2 tbsp sultanas2 tbsp flaked almonds

Set to one side until the naans are ready.

Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.

Place one ball on a floured board and use your hands or a rolling pin to flatten it into a small rectangle.

Place a third of the filling on one side of the dough and fold the other side over to seal it inside.

Use your rolling pin to lightly roll the naan into an oval/teardrop/circle shape. Don't worry if some of the filling starts to breakthrough. Just roll gently until you have a naan about ½" (9mm) thick (ensure they will fit in your skillet/griddle).

Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot. Don't add any oil/butter.

Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.

Flip the bread and cook for a further 1-2 minutes.

Remove to a plate, brush with the melted butter syrup mix and scatter with a few of the almonds and sultanas.

Cover with foil and keep in a low oven while you prepare the other breads.

Scatter with fresh cilantro/coriander to serve.