While doing my research for the thali special this week, I was looking for a flatbread to complete the Kashmiri meal and came across this very unique bread. I have seen it made as both wheat based paratha or as naan, made with all purpose flour (maida) and baking powder, instead of yeast. The dough is also sometimes enriched with eggs. Even the fillings can have variety with or without paneer, yet the required item is glace cherries. Travel to the Switzerland of the East with me as we enjoy this Kashmiri Naan.
The glace cherries may seem like a unique ingredient, however, when you consider Kashmir’s proximity to Russia, it’s natural for the cuisine to have a few influences from Russian cuisine. These cherries are often used in Russian sweet breads.
Due to the sweet elements in this bread, it can even be eaten on its own with just coffee or tea for breakfast. It can still compliment any Kashmiri meal, like Dogri Chicken Masala or Rishta Palak.
Don’t forget to check out all of the other dishes that completed my Kashmiri thali meal:
Shufta (recipe coming soon)
- Dough Ingredients:
- 2 cups all purpose flour
- pinch aof salt
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 cup yogurt
- 1/2 cup milk
- 3 tablespoons ghee
- Filling Ingredients:
- 2 tablespoons golden raisins chopped
- 5 glace cherries chopped
- 2 tablespoons sliced almonds
- 1/2 teaspoon dried fenugreek (kasuri methi)
- 1/8 teaspoon ground cumin
- For the dough, combine flour, salt, baking powder and sugar in a bowl.
- In a small bowl, combine yogurt, milk and ghee. Whisk well. Add to flour mixture and mix well. Using your hands knead for 5 minutes until you have a smooth and soft dough, adding an additional 1-2 tablespoons of flour, if necessary. Cover with a damp cloth for 30 minutes.
- Meanwhile, combine all of the filling ingredients and stir to combine.
- Divide dough into 8 pieces.
- On a lightly floured board, roll out dough into a 2" circle. Place 1 tablespoon of the filling in the center and close the circle and seal it well. Repeat for the rest of the dough.
- On the lightly floured board, roll out the filled dough to a circle about 5" in diameter.
- Heat a skillet or tawa. Place the filled dough in the skillet and cook 2-3 minutes until the bread starts to puff up. Brush a little ghee on the top side. Flip over and cook another minute on the other side. Repeat until all the dough has been cooked.