Kashmiri Naan

Serves
2

Preparation Time: 2 hours and 10 minutes
Cooking Time: 20 minutes

Likes :

Maida 1 cup

Milk ¼ cup

Curd ¼ cup

Instant yeast ½ teaspoon

Baking powder ½ teaspoon

Cooking soda 2 pinch

Sugar 3 ½ teaspoon

Butter 1 ½ tablespoon

Salt as required

Almond 15

Cashew nuts 6

In a broad bowl combine maida, yeast, half teaspoon of sugar, salt, baking powder and cooking soda.
Make a hallow at the centre, add curd, milk and butter.
Knead it to a smooth dough
Knead the dough for five minutes.
Set in the room temperature for two hours. The dough will double the quantity.
Soak almond in warm water.
Peel the skin and grind it along with cherry, cashew nuts and sugar.
Divide the dough into four equal parts.
Dust maida over the chappathi board.
Take a portion of dough and pat it to small circle.
Place two tablespoon of ground cashew nut mixture in the centre of the circle and close it.
Make such balls with rest of the dough.
Place the balls on the chappati board roll it with a rolling pin. Flip over and roll it again.
Heat a non-stick pan, place the naan and cover it with a lid.
When brown spots appear and the naan turns brown. Remove from fire and serve.