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Slowly mix together the dough by working from the center and incorporating the flour from the edges of the well until you have a smooth, soft dough. Knead the dough for 8 to 10 minutes, adding a little flour if the dough is too sticky.
Place the dough in an oiled bowl, cover with a damp tea-towel or kitchen towel, and leave in a warm place for at least 1 hour, or until the dough has doubled in size. Then knock back or punch down the dough, and then divide and form the dough into five equal-sized balls.
Preheat the grill to its highest heat setting. Place a heavy baking sheet on the top shelf to heat.
On a lightly-floured work surface, using a lightly-floured rolling pin, roll out each of the 5 portions of dough balls into thick circles. Fill half of each circle with one portion of the filling, leaving about a 1-inch margin or border around the edge. Wet the dough around the edges with a little water, and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.
For the topping: Gently roll out each naan into a teardrop or oval shape. Sprinkle the flaked almonds over the naan. Place the naan on the hot baking sheet and grill for about 1 to 2 minutes, or until there are nice brown spots on the surface. Brush the naan with the melted butter and serve hot.