Indian breads are wide variety of flatbreads and crepes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Naan is one of them. Naan is a oven baked flatbread. It is typical of and popular in West, Central and South Asia.
A typical naan recipe involves mixing white flour with salt, yeast and enough yogurt to make a smooth, elastic dough. Instead of yeast I used Baking soda and soda bi carb. And instead of oven, I cook it on tava on stove top. There are many kinds of naan like garlic naan, butter naan, Peshavari naan or kashmiri naan. Today I made Peshavari Naan.
Peshavari Naan Or Kashmiri Naan are filled with a mixture of nuts and raisins.
All purpose flour (Maida) – 4 cups
Baking powder – 1/2 tsp
Salt to taste
Sugar – 1 tbsp
Baking soda – 1/4 tsp
Yogurt – 3 tbsp
Oil – 3 tbsp
Water if needed
Milk – 1 cup
Crushed nuts (Pistachios, almonds, cashews and raisins)
Sugar – 1 tbsp
Ghee or butter
1. In a bowl – mix milk, sugar, yogurt, and oil.
2. In another bowl mix all purpose flour, baking powder, baking soda and salt. Sieve them.
3. Knead the soft dough using milk mixture.
4. Apply oil on dough. Cover it and let it rest for 30 minutes.
5. After 30 minutes take little oil in hand and knead the dough again.
6. Cover it with cling wrap and let dough rest for 5-6 hours.
7. Mix crushed nuts and sugar together.
8. After 5-6 hours divide dough in to 8 equal parts.
9. Roll the dough using generous amount of dry flour.
10. Stuff it with prepared stuffing or you can sprinkle it over the rolled naan. Roll it again using rolling pin.
11. Heat tawa at medium heat and put rolled naan. Wait until you see some bubble on naan.
12. Now put stand on direct stove and place naan on stand. Cook it for few seconds till you see brown spots on naan. Apply butter or ghee.
13. Peshavari Naan is ready.