Peshawari Naan Bread (Bread Machine) - cooking recipe

Ingredients

6 fluid ounces skim milk
4 tablespoons olive oil
5 fluid ounces low-fat yogurt (I use zero fat Greek)
1 large egg
1 lb strong white flour (or extra strong)
4 ounces desiccated coconut
4 ounces sultanas
1 tablespoon sugar
1 teaspoon salt
1 (7 g) packet bread machine quick-acting active dry yeast

Preparation

Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
Start your machine on the dough setting.
10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
Preheat your oven to 250C and have 3 shelves in it.
Grease 3 flat oven trays.
When the bread machine has finished, tip out the dough onto a floured board.
Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
Bake in the oven for about 7 minutes, or until the bread just begins to colour.
The bread can be frozen in bags for later use.