Kashmiri Naan

Delicious and perfectly roasted Kashmiri naan is one of those few sweet variety of Indian Naan options that goes really well with spicy curries. Stuffed or topped with sweet dried fruits and nuts, this Indian Naan is often served with Kashmiri chai.

4.93 from 14 votes

Print Pin

Course: Main Dish, sides

Cuisine: Indian

Keyword: dry fruits naan, instant pot naan, Kashmiri naan, nuts naan, sweet naan

Prep Time: 10

Cook Time: 5

Proofing: 2

Total Time: 2 15

Servings:

Calories: 100kcal

Author: Sophie

Cost: $8

Equipment

Instant pot

Ingredients

2 cups of all purpose flour or a mixture of APF and whole-wheat flour I have used the mixture of flours
1 tablespoon of sugar
2 teaspoon of salt
½ pack of instant yeast active dry yeast
½ teaspoon baking powder
1 tablespoon of ghee
½ cup milk warm
⅔ cup Luke warm water
1 cup Chopped nuts and dried fruit mix

Instructions

Dough Preparation

Sieve these dry ingredients, including flour, salt, baking powder and transfer to a large bowl.
Take sugar and yeast in a small bowl. Add warm water and let it stand for five to 15-minutes till yeast activates.
Add ghee and warm milk to the sifted flour, followed by activated yeast in liquid. Use a large fork to mix the liquid with flour till a dough forms.
Now use a stand mixer or a food processor with a dough hook to knead the dough. If not, you can hand knead your dough till a soft and smooth dough is formed.
During the kneading process, add warm water a little by little whenever necessary and make a soft dough. Knead the dough at least for 7-10 minutes until the dough becomes stretchy and soft.
The Kashmiri naan dough is ready for proofing.

Dough Proofing

Transfer the dough to a small pot (which can easily go inside a 6-qt instant pot) and place it inside the inner pot of the instant pot. Cover with a silicone wrap or plastic wrap and set the timer for 2 hours with the yogurt mode.
After two hours, the dough will double in size. Punch the dough and release the air. Knead it for a minute or two and proceed to the next step.

Method of Making Kashmiri Naan

Divide the dough into 10-12 equal pieces. I like to make smaller and thinner naans. If you like bigger and thicker naans, then divide the dough accordingly.
Dust your kitchen counter top lightly with flour and place one of the dough balls.
Sprinkle a little more flour top of the ball and with a rolling pin roll the dough into a small disc.
Now add chopped nuts and dry fruits and roll the dough again till it resembles the size of a roti.

Cook and Roast Naan:

Heat a tawa or a flat iron skillet on a medium heat. Carefully, transfer the plain surface(non-topping side) of the Naan onto the hot tawa. After a few minutes, you will see the the bubbles appearing on the topping side of the Naan.
Use a tong to flip the Naan directly on the flame. If you don’t have a gas stove, then flip the Naan on a roti griddle. Let the Naan cook on the flame and roast well from all the sides. Now flip and quickly roast the back side of the Naan over the flame.
The Naan is ready. Brush with butter or ghee and serve warm with your favorite curry.
Follow the same process to make other more naan

Notes

The recipe works with both APF and whole-wheat flour. I have used a mixture of flours. While the dough made with APF is very smooth and white, the dough made with the mixture of flours is lightly brown and little grainy in texture. But you really cannot make out the difference as it’s very minimal.
The serving size is 1 Naan, which approximately comes around 110-112g when weighed on an kitchen scale.

Nutrition