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Kashmiri Naan

Servings: 4 naan
Author: Shawn

Ingredients

  • 1/2 tsp active dry yeast [2 g]
  • 3/4 cup water at 110°F [150 g]
  • 1/2 Tbs honey [10 g]
  • 2 cups all-purpose flour [250 g]
  • 1/2 tsp salt [2 g]
  • 1/2 Tb olive oil [10 g] plus more for oiling
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts

Instructions

  • Dissolve the yeast in the warm water. You really want the water near 110°F.
  • Stir in the honey. Now let it sit until it becomes foamy (about 10 minutes).
  • Add the remaining ingredients. Stir until everything is incorporated and the dough starts to form a ball.
  • Turn the dough onto the counter or work surface and knead for about 5 to 6 minutes.
  • If you want Kashmiri naan, add about 1/4 cup of chopped walnuts and 1/4 cup raisins. If you want garlic naan, add several cloves of garlic, minced. If you’re happy with plain, that’s fine, too.
  • Divide the dough into 4 pieces and shape into balls. Lightly oil and place on an oiled cookie sheet or plate.
  • Cover with plastic and let rise until doubled, about 1 to 2 hours.
  • Roll each ball into a 8″ disk, re-oil and return to the baking sheet. Let rest, covered, for about 20 minutes.
  • Grill each naan for a minute or two on each side. Grill until each side is lightly browned, without being crispy.