Per serving (97g)
Calories 322, Fat 9.8g, Saturates 3.5g, Carbohydrate 53g, Sugars 11.3g, Fibre 2.4g, Protein 7g, Salt 1.5g
To make the dough, start by combining the sugar, yeast and warm water. Leave this mixture in a warm place for 5 minutes, until it appears frothy.
In a large bowl mix together the plain flour, baking powder and salt. Then add the soya milk, yoghurt, oil and yeast mixture. Mix the ingredients together with a spoon to form a dough. Knead the dough with your hands for 2-3 minutes, before setting it aside for 1 hour in a warm place.
Whilst the dough is proving, make the filling by mixing together the desiccated coconut, brown sugar, almonds, coconut cream and sultanas.
Once the dough has risen, split it into four equal pieces. Make a pocket in the centre of each piece and place a tablespoon of filling in each pocket. Seal the pockets. Roll each piece of dough into a teardrop shape, roughly ½cm thick.
Place the naan breads in a frying pan, over a medium-high heat, and cook for 3-4 minutes on each side until browned.
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