Kashmiri naan is one of the most loved recipes in Indian cuisine. This fruity and nutty delight is best served with saucy curries.
- 150g (1 cup) cashews, crushed
- 65g (⅔ cup) glazed cherries, finely chopped
- 50g (½ cup) ground almonds
- 25g (1 tbsp) honey
- For the Filling: Place all the ingredients in a bowl and stir until everything is well incorporated. Set aside.
- For the Naan: Sift the flour, salt and baking powder into a large bowl.
- Gently heat the milk in a saucepan until warm to the touch. Don’t boil it!
- Pour the milk in a large bowl and whisk in the yeast and sugar.
- Cover the bowl of milk mixture with a cloth and keep in a warm place for 30 minutes. Ideally, it should foam.
- Beat the eggs and yogurt together.
- Pour the milk mixture into the flour, plus the egg mixture. Stir until well combined.
- Tip the dough out onto a clean, flour-dusted work surface and knead until the dough is soft and sticky, which should take around 10 minutes. Alternatively, you can use a stand mixer to do the job.
- Place the dough in a greased bowl and cover it with a cloth.
- Wait for at least 1 hour, but no more than 24 hours, for the dough to rise.
- Filling the Naan: Divide the dough into 10 balls. (Use extra flour for dusting purposes to get this part of the recipe done. Things can get sticky!)
- Roll out each of the 10 portions of dough balls into thick circles.
- Fill half of each circle with one portion of the filling leaving about an inch around the edge.
- Wet the dough around the edges with a little water and fold each circle in half to enclose the filling.
- Pinch the dough around the edges to close.
- Gently roll out each naan into a round shape. Shake off excess flour.
- Cooking the Naan: Heat a dry frying pan over a high heat. When very hot, place a naan in it.
- Check the bottom regularly to ensure it doesn’t burn. What you’re looking for is a golden sheen with a brown toasted look. If it starts to look too dark, turn it over to cook on the other side. The average cooking time for a naan is between 3 and 5 minutes. If you prefer your naan more charred, finish it off under a grill.
- Place the naan on a plate and brush with ghee. Serve immediately with your favourite Indian curry. Enjoy!
If you love this naan, be sure to check out Peshwari Naan, which has a coconut filling!
- Category: Bread
- Method: Pan Fry
- Cuisine: Indian
Keywords: kashmiri naan, kashmiri naan bread recipe, how to make kashmiri naan, indian naan bread recipe, naan with cashews and cherries