Kashmiri Naan (Raisin and Nut Filled)
Kashmiri naan is a special sweet variation of Indian baked goods, which has become popular primarily in North India, especially in the Kashmir region. It is a sweetened and richly filled version of the classic naan bread, often served at festive tables or on special occasions. The kitchen fills with a festive atmosphere as the Kashmiri naan slowly cooks, and the aroma of raisins, walnuts, and almonds permeates the space. This naan is a perfect choice for special occasions, as a side dish to vegetarian main courses, or even as a standalone dessert. The recipe's peculiarity lies in the placement of the filling: it is important that the dough is not too thin, so the filling does not leak out during baking. If you crave even more intense flavors, you can soak the raisins in orange liqueur the night before – this will make it truly festive.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, add yeast and sugar, mix well, and let it sit for 10 minutes until foamy. Tip: If it doesn't foam, the yeast is likely inactive – try again with fresh yeast.
2
In a large bowl, combine the flour, salt, yogurt, oil, and the proofed yeast mixture. Knead into a smooth, soft dough. Cover and set aside in a warm place to rise for 1 hour.
3
Meanwhile, coarsely chop the walnuts and almonds, then mix with the raisins. Tip: If desired, soak the raisins in lukewarm water for 10 minutes to soften them.
4
Divide the risen dough into 4 equal portions. Shape them into balls and let them rest for another 10 minutes. This helps in making them easier to roll out.
5
On a lightly floured surface, roll out a dough ball into a disc about 0.5 cm thick. Sprinkle the raisin and nut filling in the center, then fold over and gently flatten again into an oval or teardrop shape.
6
Heat a dry skillet over medium-high heat. Cook each naan individually for 1-2 minutes per side, until blistered and golden brown spots appear.
7
Brush the cooked naan lightly with oil or melted butter, then place on a kitchen towel to rest for a few minutes, so it stays soft. Tip: If you have any filling left, you can sprinkle it on top before serving.
