Categories: afghani, dessert

Ingredients

• for Naan:
• 1lb white flour
• 1oz dried yeast
• 1 tsp nigella seed (also known in Indian stores as charnushka or kanolfi seed)
• 6 tbsp plain yogurt
• 2 tbsp ghee or melted butter
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup warm water
• oil or ghee to coat
• for stuffing:
• 1/2 cup ground nuts (almonds, cashews)
• 1/2 cup chopped raisins or dried or candied cherries,
• 1 tsp sugar,
• 1 tbsp powdered milk
• mix all the ingredients with a little water to make the stuffing

Directions

1. Dissolve sugar in warm water.

2. Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast.

3. In a seperate bowl, sift salt with flour and add nigella seeds.

4. Make a well in the centre and add yoghurt, ghee and yeast mixture.

5. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic.

6. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.

7. Shake off excess oil and cover with damp tea-towel or cloth.

8. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area.

9. Knead the dough and divide into around 6 equal portions.

10. Flatten and put one tsp of the stuffing in the center. Close the edges and roll into pear shape and garnish with some more nuts and raisins or dried cherries.

11. Preheat oven to 450oF/230oC and bake all the naans for 10 mins. Brush with ghee or butter and serve.

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