Start by melting the butter, either in the microwave or in a saucepan on the hob.

In a large bowl, mix together the flour, yeast, salt, and sugar.

Make a well in the centre and add the yogurt, warm water and melted butter. Mix the wet ingredients into the dry ingredients thoroughly until it forms a ball.

Turn the dough out onto a lightly floured surface and knead for 5 minutes.

Return the dough to the bowl and leave to rise for 1 hour.

Meanwhile, make the peshwari paste.

Place all the peshwari paste ingredients in a small bowl and keep stirring until it forms a paste. At the start, it will feel impossible, but keep stirring and eventually it will start to come together. (Pro tip: use a table knife rather than a spoon to stir – it breaks the butter up better!)

Use your hands to bring the peshwari paste together in a ball.

After it has risen, knock back the dough (i.e. punch out all the air) and divide into 8 equal size pieces. Roll each piece into a ball.

At this point, put a non-stick frying pan over a high heat to heat up.

Take 1 of the 8 balls and then roll it out and stretch it out into an oval shape that is double the size you want your naans to be. (You are aiming for naans that are roughly 15cm x 10cm, so this oval should be about 15cm x 20cm, but just roughly - no need to be super accurate!)

Take a 40g blob of peshwari paste and spread it over half of the oval, but not quite to the edge – leave about a 1cm border.

Fold over your naan and press down around the edges, so it is nicely sealed.

Reshape so it is a nice oval shape roughly 15cm x 10cm. (But be gentle – you don’t want the filling to break out of the naan!)

Place the naan breads directly onto the pre heated frying pan and fry for about 1-2 minutes on each side. The naan should be fully cooked through and have lots of dark brown spots, but it shouldn’t be black/burnt!

Remove the naan bread from the pan and place on a plate.

While the first naan is cooking, roll out the second ball of dough, add the peshwari paste, fold and reshape. As soon at the first naan is cooked, place the second one in the pan.

Continue in the same way until all your naans are cooked.

Serve with your favourite curries, chutneys, pickles etc.