In a battle royal of flatbreads, I’d put money on naan coming out on top. Plush, buttery, and lightly charred on the outside, this simple staple is now one of the most integral parts of Indian cuisine known around the world. Garlic naan eclipses all other variants for obvious reasons, but an incredibly diverse and largely unsung range of unique naan breads exist beyond those basics. There’s keema naan, cheese naan, and my latest obsession, kashmiri naan.

What Is Kashmiri Naan?

Kashmiri naan breaks the mold of its savory siblings. Masterfully blending elements both sweet and savory, no two bites are the same, nor would you want them to be. It starts with the same pillow-soft, chewy dough we all know and love, stuffing it to the brim with dried fruits and nuts. Bursts tart, rich, toasted notes punctuate each morsel, creating an irresistible flavor and textural contrast.

Not one content to leave things well enough alone, I’d like to propose pushing that experience even further with an umami assist from Sugimoto Shiitake. Adding an aromatic, earthy quality that rounds out the full bouquet of seasonings, they simultaneously amplify the intensity of those tart cherries, caramel-like dates and raisins, and nutty cashews and almonds. Best of all, approach helps prevent food waste, since it’s an excellent opportunity to make use of the stems.

Breads Rising From the Himalayas

Kashmiri naan’s history is as rich as its flavor. While the word “naan” itself comes from the Persian word for “bread,” the distinctive variation in the spotlight today flourishes in the Kashmir region, nestled in the foothills of the Himalayas. Kashmir, a land known for its abundance of fruits and nuts, naturally incorporated these treasures into its breads. This innovation not only offered a deeply gratifying culinary indulgence, but also provided a source of portable energy for the people traversing this mountainous terrain.

Choose Your Own Culinary Adventure

Feeling adventurous? Don’t be afraid to experiment with your Kashmiri naan! Here are some ideas to make this recipe your own.

• Fruitful Swaps: Instead of cherries and raisins, try using dried apricots, cranberries, or currants instead.
• Go Nuts: Any nut will do, really! That means pistachios and pine nuts of course, but also walnuts, pecans, or even Brazil nuts, too.
• Spice it Up: Inject bolder flavor into the base with a pinch of cardamom, cinnamon, turmeric, and/or cayenne mixed straight into the dough.
• Always Umami: If you haven’t been saving up your shiitake stems, you can very happily use either Sugimoto donko or koshin caps as well.

Serving and Savoring

Kashmiri naan is incredibly versatile. It shines as a standalone treat, served warm for breakfast or snack, especially alongside a steaming cup of chai. Of course, just like your average naan, it also makes a fantastic accompaniment to curries, providing a sweet contrast to the savory spices. Personally, my favorite accompaniment is fiery sambal blended with a touch of vegan yogurt for a bold finishing touch.

While all naan is welcome on my table, Kashmiri naan is in the upper echelon of all yeast breads. The unconventional, incredibly compelling pairing of sweetness and umami, wrapped up in pan-fried, pillow-soft dough is impossible to top. For a taste sensation that’s both familiar and refreshingly different, look no further. Plain naan may need to step out of regular rotation for a while.

Yield: Makes 6 - 8 Servings

Kashmiri Naan

Print

Stuffed sweet dried fruits, toasted nuts, and umami shiitake, this Indian naan is the king of all flatbreads. Best of all, it's brilliantly easy to make from scratch, and you don't even need an oven to bake it!

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

Naan Dough:

• 1/2 Cup Warm Water
• 1 1/2 Teaspoons Active Dry Yeast
• 1 Teaspoon Granulated Sugar
• 1/2 Cup Plain, Unsweetened Vegan Yogurt
• 2 1/2 - 3 Cups All-Purpose Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Powder

Filling:

• 1/3 Cup Rehydrated Shiitake Mushroom Caps and/or Stems
• 1/3 Cup Dried Cherries
• 1/4 Cup Cashews
• 1/4 Cup Almonds
• 2 Medjool Dates, Pitted

Cooking and Topping:

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Sliced Almonds, Toasted
• 2 Tablespoons Fresh Cilantro

Instructions

1. To make the dough, begin by combining the water, yeast, and sugar in a small bowl. Let stand for 5 - 10 minutes for the yeast to become frothy. Add the yogurt and mix well.
   
   
2. In the bowl of you stand mixer, stir together 2 1/2 cups of the flour, salt, and baking powder. Add the wet ingredients into the bowl of dry. Begin to stir on low speed with the dough hook attachment.
   
   
3. Continue kneading with the machine for 8 - 10 minutes, until it creates a soft, smooth, and elastic dough. Incorporate a little bit more flour at a time if it seems excessively sticky. Alternately, you can do this by hand and knead for 15 - 20 minutes instead.
   
   
4. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour, until it's roughly doubled in volume.
   
   
5. Meanwhile, prepare the filling by coarsely chopping the shiitake, nuts, and dried fruits. You can use a food processes to quickly pulse them together if you'd prefer.
   
   
6. Punch the dough down and cut it into 6 - 8 equal pieces. Roll them into balls, then, on a lightly floured surface, use a rolling pin to flatten one at a time. Roll it out to about 1/4-inch in thickness, then pile 2 - 3 tablespoons of the filling into the center. Pull the edges up and around the filling, like a giant dumpling, and seal the edges.
   
   
7. Place the sealed side down and roll it out again to a roughly 1/2-inch thick oval. Don't worry if some of the filling slightly tears through the surface of the dough. Repeat with the remaining dough and filling.
   
   
8. To cook the naan, heat 1 tablespoon of the coconut oil in a large non-stick skillet over medium heat. Once the oil has melted and the pan is hot, gently lay two of the naan down on opposite sides. Cook for 2 - 3 minutes until golden brown on the bottom, flip, and cook for another 2 - 3 minutes. Transfer to a plate and repeat. Add the remaining oil halfway through the process.
   
   
9. Right before serving, garnish with sliced almonds and fresh cilantro. Enjoy warm.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• Japanese Dried Shiitake DONKO, 25-42mm, 70g
• Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 579Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 236mgCarbohydrates: 105gFiber: 5gSugar: 12gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post Naan-Stop appeared first on BitterSweet.