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dancing james-
125ml water, 7g instant yeast and 1tsp of sugar.
Let it get going then added 300g strong white, 150ml yoghurt, 25g ghee, and about 5g salt.
Bulk ferment took a couple of hours, then divided into 2, rest, stretched out a bit and filled with the cashew goo, folded like a calzone and rolled out and final proof for about 45m.
Baked/grilled on a steel then brushed with more melted ghee.
Polygon
Bastardised Peshwari naan with cashew nut butter, palm sugar, toasted coconut and raisins (don't hate, I didn't have any sultanas).
First time achieving the proper naan lightness.