Kashmiri naan
Kashmiri naan with glazed cherries, almonds, cashews as main ingredients stuffed inside the basic naan bread. Step by step photos recipe.
Servings: 4
Ingredients
For the dough
- 1 cup All purpose flour Maida
- ¼ cup Milk
- ¼ cup Curd Plain yogurt
- ½ teaspoon Instant yeast
- ¼ teaspoon Baking powder
- 2 Pinches Baking soda
- ½ teaspoon Sugar - ½ tsp
- 1.5 tablespoon Oil melted butter
- Salt
For stuffing
- 15 Almonds
- 6 Cashew nuts
- 10 Glazed cherries
- 3 tablespoon Sugar or as needed
Instructions
- Take flour in a mixing bowl. Add yeast, sugar, salt, baking powder, baking soda to it and mix well.
- Make a dent in the middle. Add curd, milk and oil.
- Gather together to make dough and knead well for 5 minutes until smooth. Keep aside for 2 hrs atleast.
- Keep covered leaving enough space for the dough to rise and cover the mouth of the bowl with cling wrap or lid. Let it be a warm space.
- The dough would have risen and doubled in volume. Punch down and knead again to make it smooth.
- Soak almonds in warm water for an hour and peel off the skin.
- In a blender, coarsely grind the glazed cherry, sugar, almonds and cashews. Set aside in a bowl.
- Divide the dough into 4 equal sized balls.
- In a well dusted counter top, use your hands to spread the dough into a small disk.
- Spoon 2 tablespoon of the ground sweet mixture.
- Cover and pinch the ends together as shown in the picture.
- Again dust and roll out into thick, oblong naans.
- While rolling, if the naan shrinks back, drizzle some oil in the counter top and again roll out.
- Flip and roll both sides for even distribution of the mix throughout the dough.
- Heat a pan and cook the naan in medium flame. You can cook covered to make it puff up as it makes the naan soft.
- Flip and butter if desired and cook until brown spot appears here and there. Cook in low to medium flame for even cooking.
Notes
- Please adjust the sugar according to suit your taste.
- Add nuts just as mentioned, too much of almonds or cashew will give a raw smell otherwise.
- You can add red food color too along with this stuffing to make it more colorful.
- You can make this without yeast too.