Naan breads are traditionally baked in a clay oven, giving them their distinctive burnished exterior and fluffy interior. To get a similar result at home, I use a combination of baking in the oven and charring over an open flame.
In a large bowl or the bowl of an electric mixer, stir together the milk, sugar and yeast. Leave for 5 minutes, or until frothy, then stir in the yoghurt, aquafaba and oil. Sift in the flour and salt and mix well. Now knead the dough, either using the mixer’s dough hook or by hand on a well-floured countertop, until smooth and elastic – this should take 7–10 minutes. Shape it into a ball and put it back in the bowl, then cover with a clean tea towel. Leave somewhere warm to rise until doubled in size, about an hour.
knead half the garlic into the dough, making sure it is evenly distributed, then prove and cook as above. Brush the cooked naan breads with vegan butter and sprinkle with the rest of the garlic and the coriander.
mix the raisins, almonds and coconut together. Roughly flatten each dough ball, place a heaped tablespoon of raisin mixture in the middle and bring up the sides to seal it in the centre of the ball. Shape, prove and bake as above.
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