If you’re a curry lover, you’ll know that ‘naan bread’ – an Indian/Pakistani flatbread – is the perfect side dish. But have you heard of a Kashmiri naan?
Kashmiri naan is one of the most loved recipes in Kashmiri cuisine. And it’s quite different to most other naan breads. In fact, it’s usually served at breakfast or, sometimes, with afternoon tea (especially Kashmiri tea!). This is because Kashmiri naan has a sweet, nutty taste.
Best of all, it’s super simple to make. So, read on to find out how to whip up this sweet, fruity, nutty delight.
Products you need for this recipe
Before you’re ready to make a Kashmiri naan, you’ll need to make sure you’ve got the right equipment in the kitchen.
- Stand mixer – you’ll need to knead your dough to end up with a perfectly formed naan instead of a flat, lifeless pancake. So, avoid a Kashmiri drama by letting this Acuma Stand Mixer do the work for you!
- Saucepan – a quality non-stick saucepan will be needed to heat the milk for your Kashmiri naan dough. This Utopia saucepan is great value for money
- Flour sifter – make the baking process a whole lot easier by investing in a good flour sifter such as this strong and lightweight Bellemain stainless steel one
- Rolling pin – use this Joseph Joseph adjustable rolling pin and roll your naan bread out to the ideal size
Kashmiri naan history
The word ‘naan’ comes from the Persian word nān, which means ‘bread.’ Naan breads were traditionally baked in a tandoor, a clay oven from which tandoori cooking takes its name. This way of baking the naan gives it a beautiful, unique taste. Although, when baked in a normal oven or a pan, it’ll still taste great!
In the Kashmir region, an area between India and Pakistan, it became popular to use nuts and raisins to make a sweeter naan. Kashmiri naan soon became a staple dish, enjoyed by millions of people throughout the continent.
Different types of naan bread
There’s quite a variety of traditional Indian naan breads, all with their own special unique character. So, whatever your preferred taste, discover the range of naans and find your favourite. Here are a few of the most well known naan breads:
While not actually a naan, laccha is very similar. It is normally made with whole wheat and doesn’t use raising agents. This makes it quite thin and multilayered when cooked.
A soft and fluffy naan that, once cooked, is stuffed with keema. Absolutely delicious! Have a go and use my keema matar recipe for the stuffing.
Kulcha is made with maida or refined white flour, instead of wheat flour. It’s also a mixture of dough with mashed potato, making it a unique flatbread.
A crispy, plain naan stuffed with paneer, which is a fresh soft cheese that is very popular in Indian cuisine.
All of these naan breads make a great side dish to accompany just about any curry. But for me, Kashmiri naan is special. And I’ve no doubt that if you try it just once, you’ll think so too.
What goes well with Kashmiri naan?
With its sweet nutty taste, Kashmiri naan makes a healthy, heavenly snack. That’s why it’s so popular as an afternoon tea treat in Indian and Pakistani culture. So, let’s have a look at what goes down well with Kashmiri naan.
- Kashmiri kahwa – a traditional green tea, with flavours of saffron, honey and walnuts
- Noon chai – an essential part of Kashmiri breakfast and supper, this vivid pink tea is made with green tea leaves, milk, salt and baking soda
- Kashmiri pulao – for a savoury pairing, pulao is perfect. It's an incredibly tasty sweet and savoury rice that influenced everything from paella to biryani
Kashmiri naan recipe
My Kashmiri naan recipe uses simple ingredients that add up to something special. The taste is so wonderful that kids and adults will love it. Whether you’re a foodie with a taste for Indian and Pakistani dishes, or it’s the first time you’ve tasted naan bread, you’ll be knocked out by the flavour. And it’s so worth making Kashmiri naan breads from scratch!
The dough uses baking basics like flour, baking powder and dried yeast. It also uses a classic Indian ingredient – ghee, which is a type of clarified butter.
Ghee is key!
The secret to a wonderfully tasty naan, is to brush ghee on it after it’s cooked. Never heard of ghee? Let’s delve a little deeper.
An essential ingredient in Indian cooking, ghee is made by melting butter. Once melted, the butter separates into liquid fats and milk solids. Then, the milk solids are removed. Voilà! Now you have ghee.
As it has no milk solids, ghee has less lactose than butter. So, it’s definitely better than butter if you’re lactose intolerant.
Ghee also has a much higher melting point than butter. This means it’s great for frying or sautéing. As it’s heated for longer than other types of clarified butter, ghee has a rich nutty flavour. This explains why it’s the first ingredient on the list when it comes to making an authentic Indian curry.
It also contains a fatty acid known as butyrate, which helps digestion and may also have anti-inflammatory effects.
You can find ghee online on Amazon, at any large grocery store/supermarket, or any Indian food store.
Curries that go perfectly with Kashmiri naan
Kashmiri naan is not just delicious for breakfast or as an afternoon tea snack. Its subtle sweetness and lovely nutty flavour makes it the perfect side dish for a tasty curry. So, try some of these delicious curry recipes, all of which make a perfect pairing with a Kashmiri naan.
- Mung bean curry – a nutritious and delicious treat
- Mixed vegetable curry – a vegetarian delight
- Beef kofta curry – full of flavour with a nice kick
- Beef madras – an intense, spicy curry
- Lamb pasanda – creamy, spicy and dangerously tasty
- Gluten Free Puri - A wonderfully tasty Indian starter
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