Kashmiri naan recipe | Kids recipes

I had kashmiri naan only twice before. That too it came along the naan basket and it ended up in my plate once and only the second time, I somewhat felt like having something sweet and had a wish to eat Kashmiri naan. Honestly I have no idea about Kashmiri cuisine, so I don’t even know if this is really a Kashmiri cuisine or the restaurants developed this recipe and named it so since this is sweet. But this sure is a great tasting naan recipe, kids as well as adults will sure love this. I mostly make no yeast naan, but I tried adding yeast in this recipe. I was not very confident if I could bring the same taste and also worried how it will be rolled out without messing it. But trust Raks, this is so easy and rolling part is not at all tricky. Comes out neat. Stays soft, so pack it for your kid. I made it with maida, if you want you can try with atta too. Not sure about the texture, but I guess it would be nice too.

Kashmiri naan recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 2 hrs dough resting time    |  Cook time: 30 mins    |  Makes: 4

Ingredients

For the dough

Maida	1 cup
Milk	1/4 cup
Curd/ Plain yogurt	1/4 cup
Instant yeast	1/2 tsp
Baking powder	1/4 tsp
Baking soda	2 pinches
Sugar	1/2 tsp
Oil/ melted butter	1 & 1/2 tblsp
Salt	As needed

For stuffing

Badam	15
Cashew nuts	6
Glazed cherries	10
Sugar	3 tblsp (or as needed)

 

Method

1. To make the dough, first place the flour in a mixing bowl. Add yeast, sugar, salt, baking powder, baking soda to it and mix well.Make a dent in the middle. Add curd, milk and oil.

2. Gather together to make dough and knead well for 5 minutes until smooth. Keep aside for 2 hrs atleast.

3. Keep covered leaving enough space for the dough to rise and cover the mouth of the bowl with cling wrap or lid. Let it be a warm space. The dough would have risen and doubled in volume.Punch down and knead again to make it smooth.

4. Soak badam in warm water for an hour and peel off the skin. In a blender, coarsely grind the glazed cherry, sugar, badam and cashews. Set aside in a bowl.

5. Divide the dough into 4 equal sized balls. In a well dusted counter top, use your hands to spread the dough into a small disk.

6. Spoon 2 tblsp of the ground sweet mixture. Cover and pinch the ends together as shown in the picture.

7. Again dust and roll out into thick, oblong naans. While rolling, if the naan shrinks back, drizzle some oil in the counter top and again roll out.  Flip and roll both sides for even distribution of the mix throughout the dough.

8. Heat a pan and cook the naan in medium flame. You can cook covered to make it puff up as it makes the naan soft.

9. Flip and butter if desired and cook until brown spot appears here and there. Cook in low to medium flame for even cooking.

Notes

• Please adjust the sugar according to suit your taste.
• Add nuts just as mentioned, too much of badam or cashew will give a raw smell otherwise.
• You can add red food colour too along with this stuffing to make it more colourful.
• You can make this without yeast too.
• Important: I have used Instant yeast here. It is used less in amount than the other yeasts. Also it can be directly added to the flour without dissolving. If using active dry yeast, please dissolve 1 tsp(for this recipe) of the yeast in lukewarm milk along with sugar, wait for 10 minutes to froth and then use this to make dough along with curd and oil, otherwise recipe and everything same. You can ask me if you have doubts regarding yeast.

This naan stays soft even after cooling down. So its perfect for kids lunch box. We eat this as such. I am not sure which side dish will be apt for this.
You may also like : Naan without yeast  |  Nutella chapathi    |    Butter Kulcha

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