Kashmiri Naan Recipe
Fresh baked bread stuffed with cashews and raisins.
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Ingredients
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Dough Ingredients
Filling Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture, yogurt, and olive oil. Mix until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 5
Prepare Filling
In a medium bowl, mix together cashews, raisins, and ground cardamom until well combined.
Naan Shaping and Baking
- 6
Divide and Shape Dough
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball.
- 7
Stuff Naan
Flatten each ball into a small disc. Place a tablespoon of the filling mixture in the center and fold the dough over the filling, sealing it tightly. Roll it out gently into an oval shape.
- 8
Preheat Oven
Preheat your oven to its highest setting (usually around 500°F or 260°C) and place a baking stone or a baking sheet inside to heat up.
- 9
Bake Naan
Carefully place the rolled naan onto the hot baking stone or sheet. Bake for 3-5 minutes or until puffed and golden brown.
- 10
