Prepare the ingredients

Measure the flour. I started with 200g but added more, in the end it was 350g

In a big bowl, mix the flour, salt to taste,2 tbsp olive oil, and warm water: add as much as needed, add slowly in small amounts, and knead it until all flour is incorporated

Prepare the filling, clean and cut the onion and carrot as small as you can and add some salt

Put some flour on your working surface

Take small balls of the dough and flatten them as much as you can, always carefully flouring the surface so they dont stick

Put a thin layer of room temperature butter on each naan. Last time i melted the butter but it was hard to control as it was too runny. This time i used room temperature butter and the result was great

Distribute the filling on the naan, like in the pic below

Roll up the naan, add some more filling as you roll it

It will look like this

Now roll it up to get a snail house shape and then flatten it out with your hand

Heat oil in a pan, fry both sides, turning the naan often, and pushing it a bit to flatten it out more. It's ready to be enjoyed.

The next time i made a few of these with almond- raisin- peanut mixture inside. I gut the nuts into small pieces. Its so yummy

I also made one filled with mustard and a touch of horse radish