Kashmiri Naan

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READY IN: 1hr 45mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dough: Use a sturdy mixer or mix by hand.
  • Combine all ingredients and mix until well combined.
  • Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
  • Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
  • Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
  • To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter.
  • Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle.
  • To cook: Preheat broiler in oven to the highest possible temperature.
  • Heat a cast iron skillet over very high heat until very hot.
  • Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
  • Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
  • Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
  • Serve hot.
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