Method
Sift together the flour, sugar, salt and baking powder inside a bowl. Mix the milk and oil together inside a separate bowl. Create a well within the center from the dry ingredients and pour within the liquid ingredients.
Gradually mix together the dough by working in the center and incorporating the flour in the edges from the well til you have an even, soft dough. Knead for 8-ten minutes, adding just a little flour when the dough is simply too sticky.
Devote an oiled bowl, cover having a moist tea-towel and then leave inside a warm place not less than an hour or so, before the dough has bending in dimensions. Then knock back and form into five equal-sized balls.
For that filling, pulse together the pistachios, raisins and sugar inside a mixer before the mixture forms a rough powder. Divide into five equal portions.
Preheat the grill to the greatest setting and put huge baking sheet on top shelf to heat.
Unveil each one of the five servings of dough balls into thick circles. Fill 1 / 2 of each circle with one area of the filling departing in regards to a one-inch margin round the edge. Wet the dough round the edges after some water and fold each circle in two to surround the filling. Pinch the dough round the edges to shut.
Lightly unveil each naan right into a teardrop or oblong shape. Sprinkle within the flaked almonds. Put the naan around the hot baking sheet and grill for around 1-2 minutes until you will find nice liver spots at first glance. Brush using the melted butter and serve hot.
