Kashmiri Naan

Kashmiri Naan

Kashmiri Naan is a sweet, enriched flatbread traditionally baked in a tandoor and often enjoyed with piping hot noon chai (saffron-pink Kashmiri tea). The dough is enriched with yogurt, milk, and sugar, producing a tender crumb with a soft golden crust.

Prep

20 min

Cook

12 min

Total

32 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (17½ oz (≈3½ cups)) all-purpose flour (maida), plus extra for dusting; can substitute with 00 flour
• •8 g (1½ tsp) instant dry yeast, or 25 g / ½ oz fresh crumbled yeast
• •10 g (2 tsp) baking powder
• •5 g (1 tsp) salt
• •60 g (¼ cup (scant)) caster sugar, fine sugar dissolves easily; adjust to taste
• •120 ml (½ cup) plain whole-milk yogurt, full-fat, at room temperature
• •120 ml (½ cup) whole milk, lukewarm (≈38 °C / 100 °F) to activate yeast
• •30 g (2 Tbsp) unsalted butter, softened, plus extra melted butter for brushing; sub with ghee for more traditional flavor
• •1 large egg, lightly beaten; omit for a softer, fully vegetarian naan (traditional Kashmiri versions often skip egg)
• •5 ml (1 tsp) lemon juice
• •5 g (1 tsp) nigella seeds (kalonji), optional, for topping; toasted sesame is also used
• •30 g (2 Tbsp) raisins or chopped dried fruits, optional inclusion inside the dough; some versions fold in sultanas or chopped dates

Steps

1. 1 Bloom the yeast: stir the yeast and 1 teaspoon of the sugar into the lukewarm milk; let stand 8–10 minutes until foamy. If it doesn't foam, discard and start over with fresh yeast.
2. 2 Mix dry ingredients: in a large bowl whisk the flour, baking powder, salt, and remaining sugar to combine.
3. 3 Add the bloomed yeast mixture, yogurt, softened butter, beaten egg (if using), and lemon juice. Stir with a wooden spoon, then knead by hand for 8–10 minutes until the dough is smooth, soft, and just slightly tacky (it should spring back when pressed).
4. 4 First rise: shape into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes, until roughly doubled in size.
5. 5 Punch down and divide the dough into 6 equal pieces (about 130 g / 4½ oz each). Roll each piece into a smooth ball, cover, and rest 10 minutes.
6. 6 Shape each ball on a lightly floured surface into an oval or teardrop, about 20 cm (8 in) long and ½ cm (¼ in) thick. Sprinkle with nigella seeds and press in gently. If using dried fruit, press a small handful into the center of each oval and fold the dough around it, then re-roll to seal.
7. 7 Preheat the oven to its highest setting, 250–270 °C (480–520 °F), with a heavy baking stone or inverted rimmed tray inside for at least 30 minutes. If using a pizza steel, preheat even longer.
8. 8 Bake the naan one or two at a time directly on the hot stone/tray for 5–7 minutes. They are done when puffed, blistered, and golden with charred spots; the internal crumb should reach at least 94 °C (200 °F) (it will be well above this when properly baked).
9. 9 Brush immediately with melted butter or ghee, stack in a clean kitchen towel to keep soft, and repeat with remaining dough.
10. 10 Serve hot, traditionally with noon chai, but also excellent alongside creamy curries or simply with a knob of butter.