Kashmiri Naan recipe - Kashmiri Naan - Sweet Naan Recipe - Homemade Naan Recipe

My husband likes Kashmiri naan however my kids like garlic naan and butter naan. To them it is bit sweet  and cannot have it for entire meal. I wanted to try out the kashmiri naan at home. Other day my kids wanted Naan for dinner so was planning to make couple of Kashmiri naan as the base dough is same just that I needed to make stuffing. So I made stuffing which can go for 2 naan. My husband enjoyed it
Ingredients
All purpose flour - 2 cups
Yogurt - 1/2 cup
Warm milk - 1/2 cup
Sugar - 1/2 teaspoon
Melted butter or ghee - 3 tablespoon
Salt to taste
baking soda - 1/2 teaspoon
baking powder - 1/2 teaspoon
Oil for cooking naan

For Stuffing:

Cashew - 1.5 tablespoon
Badam - 1.5 tablespoon
Desiccated grated coconut (Unsweetened) - 2 tablespoon
Sugar - 1 tablespoon (or as required)
Glazed Cherry - 7 to 10

For Garnishing
Tutti frutti - 1 teaspoon

Method:

Now make the stuffing. Soak Badam and Almond in a warm water for 30 mins. Remove the skin out of almond. Grind All the ingredient into little coarse paste. Keep it aside

Shift maida with baking soda, baking powder and salt for few times. Take the flour in broader bowl and make a dent in the middle. Add Yogurt, warm milk, sugar in the dent. 

Now using your fingers bring together all the ingredients and make it soft dough. No need to knead so hard. Leave it for 3-4 hours. You can leave it for entire night. When you ready to make naan if the dough is sticky apply oil in your hands and knead gently. Take a lemon size ball and roll out into small disk.

Place the stuffing and cover all the sides as shown in pic

Roll out into oblang shape naan dust it as needed. Sprinkle tutti frutti and just press it with rolling pin

Heat the flat pan, drizzle 1/2 teaspoon of oil  and add rolled out naan and close it with the lid. 

Once cooked turn it over and cook again (no need to close at this time)

Serve hot