Kashmiri Naan Recipe

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (40g) mixed dried fruits (cherries, apricots, raisins) 1/4 cup (40g) mixed dried fruits (cherries, apricots, raisins)
• 1/4 cup (30g) chopped nuts (almonds, pistachios) 1/4 cup (30g) chopped nuts (almonds, pistachios)
• 2 tablespoons chopped fresh cilantro (coriander) 2 tablespoons chopped fresh cilantro (coriander)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 38g (8g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, salt, fennel seeds, cardamom powder, and saffron strands.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and ghee.
4. 4.
   Mix the ingredients together until a soft dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
7. 7.
   Punch down the dough and divide it into small balls.
8. 8.
   Flatten each ball and fill it with a mixture of dried fruits, nuts, and cilantro. Seal the edges and shape it back into a ball.
9. 9.
   Preheat a tandoor or a skillet over medium heat.
10. 10.
    Roll out each filled ball into an oval-shaped naan.
11. 11.
    Cook the naan on the preheated tandoor or skillet for 2-3 minutes on each side until golden brown and slightly charred.
12. 12.
    Brush the cooked naan with ghee for added flavor and serve hot.

Treat your ingredients with care...

• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the dough. This will help release their vibrant color and aroma.
• Fennel seeds — Lightly toast the fennel seeds in a dry skillet for a minute to enhance their flavor before adding them to the dough.
• Dried fruits and nuts — Chop the dried fruits and nuts into small pieces to ensure an even distribution of flavors throughout the naan.

Tips & Tricks

• For a richer flavor, brush the cooked naan with melted ghee and sprinkle some chopped cilantro on top before serving.
• Experiment with different combinations of dried fruits and nuts to personalize the filling according to your taste preferences.
• If you don't have a tandoor or skillet, you can also bake the naan in a preheated oven at 220°C (425°F) for 8-10 minutes.

Serving advice

Serve Kashmiri Naan hot with your favorite Indian curries, such as butter chicken or vegetable korma. It also pairs well with yogurt-based dips or chutneys.

Presentation advice

Arrange the freshly cooked naan on a platter, garnish with a sprinkle of chopped cilantro, and serve alongside the main dish. The vibrant colors of the dried fruits and nuts will add visual appeal to the presentation.