This naan wrap makes a perfectly portable lunchtime snack, with soft and fluffy naan wrapped around a tikka paneer filling.
To make the naan dough, mix the bread flour, baking powder, sugar and salt in a big bowl.
In a jug, whisk together in the egg and milk, then add to the flour mixture and combine to make a wet batter. Set aside to rest while you make the Peshwari filling.
To make the Peshwari filling, add all of the ingredients to a food processor then blitz until they become a smooth and pliable paste. Add a little water if it is dry and cracking.
To make the paneer masala, add a little oil to a large frying pan. Chop the paneer into small cubes and fry over a high heat until dark golden brown around the edges. Transfer to a bowl and set aside.
Put the frying pan back on the heat, add the diced onion and fry until translucent. Add the minced garlic, ginger, cumin seeds, ground cinnamon, chilli powder, tomato puree and a pinch of salt. Cook for 2 minutes. Pour in the chopped tomatoes. Add the paneer back in, reduce the heat and cook for 5 minutes. Remove and leave to cool.
To make the naan, take the rested batter and gradually start adding the self-raising flour, mixing as you go until you have a soft smooth dough that is not sticky but not dry. You may not need all the flour.
Divide the dough into 4. Take a piece of dough and roll it into a smooth ball. Flatten it out a little and place a smaller ball of the Peshwari filling in the centre. Pinch the dough around the filling to seal it inside. Repeat with the remaining 3 balls of dough.
Lightly flour the work surface. Roll each ball out to a thin disc, approximately 3mm thick.
Place a large, dry frying pan over a high heat. Cook one naan on one side for 2-3 minutes. Flip the naan, reduce the heat a little and cook for a further 2 minutes.
Remove the naan, lay it flat and place a few spoonfuls of the paneer masala down the centre. Fold the naan around the paneer and secure with the paper and string. Repeat with the remaining 3 naans.