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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 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
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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