KASHMIRI NAAN

We went for our family dinner few weeks ago and had a North Indian meal consisting naan with  chicken and fish dishes. Since then my son had requested me to prepare the Kashmiri Naan. This naan is similar to regular ones except dry fruit mix is added to the dough. Though we have tasted other with butter and garlic but this is our top most favorite.

I didn't bake but cook them using flat pan on stove top.  It turns out wonderful and tasted almost the same as the restaurant ones.

KASHMIRI NAAN
Yield    4 Naan

2 1/2 cups all purpose flour
1/2 c plus 1 T warm water
1 tsp salt
1 tsp active dry yeast
2 T melted butter
1/4 C yogurt
1 tsp sugar
4 heaped T dry fruit /nut
extra butter to apply on top

METHOD

*  In a small bowl, combine water, sugar and yeast. Let sit for 10 minutes until frothy.

*  Place flour, melted butter, yeast mixture, yogurt and salt in a mixing bowl. Mix well to form a soft dough.

*  Transfer dough onto floured board and knead for 10 minutes until elastic.

*  Place dough in an oiled and covered bowl for 2 hours.

*  Gently punch  the dough to release air. Transfer onto floured board. Divide dough into 4 ball.

*  Roll out dough then place 1 heaped tablespoon filling, shape dough into a ball then roll out into tear shaped bread.

*  Fry each naan without oil using heated flat pan until bubbles appear,  flip and cook the other side until brown spots appear. Remove from heat and apply butter if you like.

*  Repeat with the rest of the dough. Serve hot.

Linking to Yeastspotting 1-28-11