Kashmiri Naan Food

KASHMIRI NAAN

Steps:

• Dough: Use a sturdy mixer or mix by hand.
• Combine all ingredients and mix until well combined.
• Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
• 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.
• Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
• 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.
• 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.
• To cook: Preheat broiler in oven to the highest possible temperature.
• Heat a cast iron skillet over very high heat until very hot.
• Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
• Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
• Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
• Serve hot.