Kashmiri Naan

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 14
• 2 lbs about 6 cups all-purpose flour
• 2 cups whole milk
• 1 egg
• 1/2 teaspoon baking powder
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup cashews
• 1/4 cup almonds
• 1 cup maraschino cherry, well drained

Recipe

• 1 dough: use a sturdy mixer or mix by hand.
• 2 combine all ingredients and mix until well combined.
• 3 add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
• 4 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.
• 5 stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
• 6 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.
• 7 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.
• 8 to cook: preheat broiler in oven to the highest possible temperature.
• 9 heat a cast iron skillet over very high heat until very hot.
• 10 slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
• 11 cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
• 12 remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
• 13 serve hot.