Kashmiri Naan is a type of naan bread that originated in the Kashmir region, which is located between India and Pakistan. It is one of the most loved recipes in Kashmiri cuisine and is renowned for its sweet, nutty taste. The bread is usually served at breakfast or with afternoon tea, especially Kashmiri tea1. The word “naan” comes from the Persian word “nān,” which means “bread.” Naan breads were traditionally baked in a tandoor, a clay oven from which tandoori cooking takes its name1. The Kashmiri naan is unique because it is made with nuts and raisins, which give it its sweet and nutty taste.
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Kashmiri Naan
Course : Breakfast/Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ingredients:
Maida - 1 cup
Dry yeast - 1 tsp
Nuts - 2 tsp
Tutii- frutti - 3 tsp
Sugar - 1 tsp
Salt - 1 tsp
Oil - 1 tsp
Warm water - 5 tsp
Instructions:
In a bowl, pour warm water, sugar and mix until they get dissolve, then add dry yeast and mix, allow them to activate for 10 minutes
In a bowl add maida and salt, mix
Then add activated yeast to it and mix
Then add required water and knead to soft dough, apply oil on top, cover and rest in warm place until it doubles
Once the dough doubles, knead again, take required size dough, roll out
Then place tutti-fruity, nuts on it, cover the corners
Again roll out and stretch the dough
Cook on hot tawa by applying on both sides
Serve hot
Pictorial:
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