Kashmiri Naan
Dough Ingredients
- 2 cups all purpose flour (a better quality if possible)
- pinch salt
- 1/2 teaspoon BP
- 1 Tab sugar (even coconut sugar made it so sweet)
- 1/2 cup yogurt
- 1/2 cup milk
- 3Tab ghee (or unsalted butter at room temp.)
Filling Ingredients
- 2 tablespoons golden raisins chopped
- 5 glace cherries chopped
- 2 tablespoons sliced almonds
- ½+teaspoon dried fenugreek }
1/8+ teaspoon ground cumin } they don’t mix in well!Dough – combine flour, salt, BP and sugar in a bowl.
In a smaller bowl combine yogurt, milk and ghee. Whisk well. Add to flour mixture and mix well.
Using your hands, knead for 5 minutes until you have a smooth and soft dough, adding an additional 1-2 Tabs of flour if necessary. (I found I was adding a lot more flour) Cover with a damp cloth for 30 minutes.Meanwhile, combine all of the filling ingredients and stir to combine. Divide dough into 8 pieces.
On a lightly floured board, roll out dough into a 2″ circle. Place 1 Tab of filling in the centre and close the circle and seal it well. Repeat for the rest of the dough.
On the lightly floured board, roll out the filled dough to a circle about 5″ in diameter. ** Lots of flour is used for the rolling!!
Heat skillet (no oil). Place the filled dough on skillet and cook 2-3 mins until bread starts to puff up. Brush a little ghee on the top side. Flip over and cook another minute on the other side. Repeat until all the dough has been cooked.*** Rod says they are not nearly greasy enough as Indians have!! We loved it as is.