Many South Indian restaurants will also roll up the dosa to comically large tubes. For Naan bread, you don’t have to proof the dough again. 150g (1 cup) cashews, crushed; 65g (⅔ cup) glazed cherries, finely chopped; 50g (½ cup) ground almonds; 25g (1 tbsp) honey; Naan Dough . Instant pot has a yogurt setting, which helps in the dough proofing. Follow the same process to make other more naans. Stuffed paratha is good on its own or topped with chutney, raita, or Indian ketchup. But you really cannot make out the difference as it’s very minimal. The traditional process calls for a buttering and folding method that looks a lot like making puff pastry (paratha combines the words parat and atta, meaning layered dough). Add warm water and let it stand for five to 15-minutes till yeast activates. Add ghee and warm milk to the sifted flour, followed by activated yeast in liquid. But its simplicity makes roti an ideal accompaniment to just about any dish, and if you eat it the right way, it essentially becomes a utensil, used to pick up sauce-slathered vegetables or pieces of meat. Another wheat flour unleavened bread, plain paratha is cooked in a similar manner as roti but is thicker and richer. Kashmiri Naan at Cardamom "Indian food is my favorite type of food, and Cardamom is a great introduction for those looking to try it for the first time. My grandma served us many kinds of breads, but they never included naan. While the dough made with APF is very smooth and white, the dough made with the mixture of flours is lightly brown and little grainy in texture. If you like bigger and thicker naans, then divide the dough accordingly. To make parota, maida, another Indian wheat flour, is kneaded with egg, water, and oil or ghee/butter. Roti is cooked either on a tawa (flat skillet) but Naan in cooked in a tandoor (oven). I am drooling over these naans. Come, join me in creating something healthy and fun! At some restaurants, fresh, hot papadum are automatically brought to the table as something to much on ahead of appetizers. KASHMIRI NAAN Yield 4 Naan 2 1/2 cups all purpose flour 1/2 c plus 1 T warm water 1 tsp salt 1 tsp active dry yeast 2 T melted butter 1/4 C yogurt 1 tsp sugar 4 heaped T dry fruit /nut extra butter to apply on top METHOD * In a small bowl, combine water, sugar and yeast. My husband loves naan bread and this is such a great way of preparing it! The serving size is 1 Naan, which approximately comes around 110-112g when weighed on an kitchen scale. Kashmiri naan dough ready for rising. Made from well-seasoned dough that’s typically lentil or chickpea-based, they have bold flavor with a hint of spice. Carefully, transfer the plain surface(non-topping side) of the Naan onto the hot tawa. I love the addition of the dried fruit! I am too lazy to make naans at home but this one was special. Just like it’s a mistake to conflate all saucy Indian dishes under the vague term “curries,” it’s wrong to assume any bread you’re served in an Indian restaurant is naan. Thanks for sharing this recipe, we had fun making it and the naan was really tasty, we added golden raisins and it was the perfect sweet little bite in the bread. Many of these other breads can be found on restaurant menus… you just have to read beyond the naan. I am used to having to develop the dough overnight (at least) so I was refreshing to find this recipe that was ready so fast. Now flip and quickly roast the back side of the Naan over the flame. Kabuli - Naan bread with nuts and fruits. Stuffed or topped with sweet dried fruits and nuts, this Indian Naan is often served with Kashmiri chai. I cannot wait to give it a try! All you need here is a perfectly proofed dough. Sprinkle a little more flour top of the ball and with a rolling pin roll the dough into a small disc. Let the Naan cook on the flame and roast well from all the sides. Along with dosa, it’s one of the rare gluten-free offerings on this list. Also made from wheat flour, puri puffs up into a fluffy dome during the frying process. Cover with a silicone wrap or plastic wrap and set the timer for 2 hours with the yogurt mode. While it’s sometimes mistakenly conflated with the Northern variation of paratha, parota (also sometimes spelled paratha) is a South Indian bread entirely different from North India’s paratha. But feel free to eat this with your favorite Indian curry, or even anda tadka. Now use a stand mixer or a food processor with a dough hook to knead the dough. Brush the naan with the melted butter, serve warm. Divide the dough into 4 pieces and shape into balls. Sign me up for the Updates and New Posts! Photo: Indranil Bhoumik/Mint via Getty Images. Cover with plastic and let rise until doubled, about 1 to 2 hours. This naan has so much flavor! So excited that I can make it at home now! I guess you missed it. I grew up with two Indian cuisines: The food I ate in Indian restaurants on special occasions, and the food cooked by my grandmother. Use a large fork to mix the liquid with flour till a dough forms. My family LOVES naan and will have any excuse to devour it, so it’s nice to switch it up! During the kneading process, add warm water a little by little whenever necessary and make a soft dough. Presenting my instant pot version of Kashmiri naan. Save my name, email, and website in this browser for the next time I comment. After a few minutes, you will see the the bubbles appearing on the topping side of the Naan. I have never tried to taste it but wow, this bread looks really delicious and I agree, that this is perfect to eat with tea. Carefully, transfer the plain surface(non-topping side) of the Naan onto the hot tawa. I thought I was a naan expert. Sieve these dry ingredients, including flour, salt, baking powder and transfer to a large bowl. The recipe works with both APF and whole-wheat flour. The packaged papadum that you can find in most grocery stores can be made in the microwave and pair great with a cup of masala chai. Here are the ingredients list of Kashmiri naan. The Kashmiri naan dough is ready for proofing. I made it and we all loved them. Some use only Peshwari Naan as a name because the bread has its roots in northern Pakistan. Her digital marketing career is the reason behind her strong affinity and fascination towards the fast-paced world of search engine optimization.