Combine the plain flour, instant yeast, ½ tsp of salt, ½ of sugar, 3 tbsp of oil and 150ml warm water. Knead for 10 mins until it forms a smooth dough. Cover and allow to rise in a warm place for 30 mins.
Melt 2 tbsp butter in a microwave.
Blend up your flaked almonds, sultanas, desiccated coconut, brown sugar, cinnamon, cumin, melted butter, 1 tbsp of water and a big pinch of salt. Reserve some almonds and sultanas for garnish at the end.
Divide the dough into four sections and roll each into a ball. Gently press it down and add 2 tbsp of the filling. Pinch the edges into the centre to seal the edges of the naan.
On a floured surface, gently roll out the dough ball until it’s 10cm in diameter. Repeat to make 4 naans.
Heat up a pan until it’s smoking hot, and drizzle with some vegetable oil.
Cook the naan on either side for 2 mins until puffed and golden. Repeat with the remaining naans.
To serve, spread the naan with butter and sprinkle over some toasted flaked almonds, sultanas and coriander leaves.