Kashmiri Naan

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Last Updated on December 14, 2020 by Chef Mireille

Kashmiri Naan

An Indian flatbread – a little bit sweet and a little bit savory. Enjoy it with a complete Indian meal or as a snack with your favorite chutney.

Kashmir is a much disputed state in northern India that borders India and Pakistan. Many wars have been fought between India & Pakistan over this disputed state. Aggression starts over the Line of Control (border line) and before you know it there is a war. If you would like to get a little more insight you can check out LOC – Kargil which depicts the 1999 war.

Also there is a recent film (2020) Shikara that depicts what it was like to live in Kashmir in the 1990’s during the height of terrorism in region. I have not seen this film, but it has received much critical acclaim for its authenticity in the depiction of events.

Despite it’s turbulent past, it is often called the Switzerland of the East due to it rolling grassy hills and is supposed to be one of the most beautiful regions of India. As it shares borders with China and Tajikstan, there are international influences on the cuisine.

Tea is often served from Russian samovar’s and yeast risen breads are more popular here than in other parts of India.

When I was looking for a flatbread to complete my Kashmir thali, I came across this one and knew it was the perfect flatbread to complete my Kashmiri meal.

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There are different variations to Kashmiri Naan. I have seen it made as both wheat based paratha or as naan, made with all purpose flour (maida) and baking powder, instead of yeast. The dough is also sometimes enriched with eggs. Even the fillings can have variety with or without paneer, yet the required item is glace cherries.

The glace cherries may seem like a unique ingredient, however, when you consider Kashmir’s proximity to Russia, it’s natural for the cuisine to include Russian elements, as mentioned above. These cherries are often used in Russian sweet breads.

Kashmiri Thali

Check out all of the recipes that were included in this Kashmir Thali for a complete Indian Meal.

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Kashmiri Naan

Kashmiri Naan is a little both savory and sweet. Can accompany any Kashmiri meal or even just had alone with some chhutney as chaat or breakfast.
Prep Time10 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: Indian, Kashmiri Cuisine
Servings: 8 breads
Calories: 221kcal

Ingredients

Dough Ingredients

  • 2 cups all purpose flour
  • pinch aof salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 3 tablespoons ghee

Filling Ingredients

  • 2 tablespoons golden raisins chopped
  • 5 glace cherries chopped
  • 2 tablespoons sliced almonds
  • 1/2 teaspoon dried fenugreek (kasuri methi)
  • 1/8 teaspoon ground cumin

Instructions

  • For the dough, combine flour, salt, baking powder and sugar in a bowl.
  • In a small 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 tablespoons of flour, if necessary. 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 tablespoon of the filling in the center 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.
    Kashmiri Naan
  • Heat a skillet or tawa. Place the filled dough in the skillet and cook 2-3 minutes until the 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.
    Kashmiri Naan

Nutrition

Calories: 221kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 15mg | Potassium: 148mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Srivalli Jetti

    This is outstanding flatbread Mir..I am yet to make this myself..see I have a new recipe to make now, given my penchant to flatbreads..:)..your thali is really so well planned..

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