Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Naan

Traditional 4. Kashmiri Naan recipe

🧺 Ingredients

• 2 cups all-purpose flour (250g)
• ½ cup Greek yogurt (120g, room temperature)
• ½ tsp instant yeast (1.5g)
• ½ tsp salt (2.5g)
• 2 tbsp ghee (30g, melted)
• ½ cup lukewarm water (120ml)
• 1 tsp sugar (4g)
• 2 tbsp nigella seeds (kalonji, 8g)

👩‍🍳 How to make Kashmiri Naan

1. Mix yeast with 3 tbsp warm water and sugar, rest 10 min until frothy
2. Add flour, salt, yogurt, ghee to yeast mixture
3. Knead with remaining water 10 min until smooth, elastic dough
4. Cover bowl, place in warm spot 60 min until doubled
5. Divide into 4 balls, cover with damp cloth 15 min
6. Roll each ball into oval (¼ inch thick), 8x6 inches
7. Brush with water, sprinkle nigella seeds, press lightly
8. Heat cast iron tawa or tandoor to high heat (very hot, 400°F)
9. Slap naan onto hot surface, cook 3-4 min until bubbles form and brown spots appear
10. Flip, cook 2-3 min other side, brush with ghee
11. Visual cue: Bubbly, charred brown spots, puffed appearance, soft interior, seeds embedded
12. ---

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