Kashmiri Naan Bread
Kashmiri Naan Bread
Kashmiri Naan Bread is a traditional Indian flatbread originating from the beautiful state of Kashmir. Its unique flavor and fluffy texture are achieved by adding cardamom, cumin, and a touch of cilantro to the dough. Perfect for accompanying rich and spicy curries or as a snack with a cup of hot chai.
š Ingredients
- 1 cup warm milk
- 1 tsp yeast
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/2 tsp garam masala
- 1/4 tsp ground cumin
- 1/4 tsp ground cardamom
- 1/4 cup chopped cilantro
- 1/2 tsp salt
šØāš³ Instructions
- 1
Step 1: In a large mixing bowl, combine warm milk and yeast. Let it sit for 5-7 minutes until yeast becomes frothy and bubbly.
- 2
Step 2: Add sugar, vegetable oil, garam masala, ground cumin, ground cardamom, salt, and 1 cup of all-purpose flour to the bowl. Mix well until combined.
- 3
Step 3: Gradually add the remaining 1 cup of all-purpose flour, 1 tablespoon at a time, until a smooth dough forms.
- 4
Step 4: Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 5
Step 5: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours until it doubles in size.
- 6
Step 6: Preheat a non-stick skillet or tava over medium heat.
- 7
Step 7: Divide the dough into 4-6 equal portions, depending on how large you want your naan breads to be.
- 8
Step 8: Roll out each portion into a ball and flatten it slightly into a disk shape.
- 9
Step 9: Place a naan bread on the preheated skillet and cook for 1-2 minutes until it starts to puff up and the edges start to curl.
- 10
Step 10: Flip the naan bread over and cook for another 1-2 minutes until it's golden brown and cooked through.
š” Pro Tips
To achieve the perfect puffiness, make sure to knead the dough for at least 5-7 minutes. Also, do not overmix the dough, as it can lead to a dense naan bread. Store any leftover naan bread in an airtight container for up to 2 days.