Recipe [Kashmiri Naan]

Naan is a simple white bread native to India. Kashmiri naan—the same bread filled with fruits and nuts—is a sweet and rich variety from the country’s Kashmir region. Since kneading isn’t necessary, this bread is easier and less time-consuming to make than typical Western varieties. Amit Singh, owner of Orlando’s Aashirwad restaurant, shares his recipe here, which can be baked in a regular oven instead of a more traditional tandoor, or clay, oven. The bread is delicious on its own, with curried meats or vegetables, or with “pickles,” which are flavorful Indian condiments often made with cilantro or onion as the main ingredient.


For the filling:
½ cup sugar
¼ cup raw cashews
½ cup raw almonds, with skin
½ cup shelled unsalted pistachios, without skin
1/8 cup raisins
½ cup unsweetened shredded coconut (available at some specialty grocers and ethnic markets)

For the dough:
3 cups white flour
1 cup whole milk
1 egg yolk, lightly beaten
¼ tsp. baking powder
1 tsp. sugar
½ tsp. salt
½ cup vegetable oil

Preheat oven to 375°F. Lightly grease a cookie sheet with vegetable oil.
Using a blender or food processor, grind all filling ingredients into a coarse powder.
In a medium mixing bowl, mix together all the dough ingredients. Cover with a damp dish towel and let sit at room temperature for 30 to 60 minutes.
Divide into six equal portions and form into balls. Dust a clean, flat surface, a rolling pin and your hands lightly with flour. With the rolling pin, roll each ball into a circle approximately 8 inches in diameter and 1/4-inch thick.
Take one circle of dough and form it into a cup shape in your hand. Then place one-sixth of the filling inside. Seal the edges and flatten each ball between the palms to make a round disc; then stretch to create an elongated oval shape. Repeat with the other five circles of dough.
Place on the greased cookie sheet and bake for 10 to 20 minutes, or until golden.
Serves 6

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