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India Oven's Kashmiri Naan
Dough:
2 lbs. (about 6 C.) all-purpose white flour
2 C. whole milk
1 egg
1/2 t. baking powder
2 t. sugar
1/2 t. salt
1 C. vegetable oil
Stuffing:
1 C. sugar
1/2 C. cashews
1/4 C. almonds
1 C. maraschino cherries, well drained
Dough:
Use a sturdy mixer or mix by hand. Combine all ingredients and mix until well
combined. Add about 1 to 2 tablespoons of water and mix thoroughly. Dough should
be smooth and pliable, not sticky. Knead by machine or hand for several minutes
into a pizza-like dough, place in a large bowl, cover, and set aside in a warm
place for a few hours.
Stuffing:
If a meat grinder is available, process ingredients on fine setting to produce a
fine paste. Alternatively, add sugar and nuts to a food processor and process
until nuts are finely ground. Add cherries and process until mixture forms a
paste.
To form Naan:
Divide dough into 14 equal parts. Using your hand or a rolling pin, roll a piece
of the dough into a thin circle, approximately 6 inches in diameter. Place some
of the stuffing in the center of the circle, then fold the edges of the dough up
over the stuffing and pinch it together to enclose the stuffing. Press with your
hands to flatten the dough into a large 9-inch diameter circle.
To cook:
Preheat broiler in oven to the highest possible temperature. Heat a cast iron
skillet over very high heat until very hot. Slap a circle of dough onto the
skillet, then immediately place the skillet under the broiler. It will puff up.
Cook for approximately 5 to 6 minutes, or until the dough has turned golden
brown and is cooked through. Remove from the oven, wrap in clean napkin and
continue with the remaining pieces of dough. Serve hot.
Makes 14 pieces.
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