Kabuli Naan

Ingredients:

Naan -

• Sugar - 1 teaspoon
• Yeast (Khameer)- 1 teaspoon
• White flour (Maida) - 4C
  
• Salt to taste (1 tsp)
  
• Nigella seed (Kalaunji) - 1 teaspoon
• Curd (yogurt) - 1/2 cup
• Butter - 2 tablesoon
• Warm water - 3/4 cup

Filling:

• Almonds (Badam) - 1/4 cup ground
• Cashews (Kaju) - 1/4 cup ground
• Raisins (Kishmish) - 1/4 cup chopped
• Sugar (Chini) - 1 teaspoon
• Powdered milk - 1 tablespoon

• Butter - 2 tablespoon

Method for Kabuli Naan :

• Dissolve sugar and yeast in warm water and keep aside for 10 minutes.
• Sift flour , salt and add nigella seeds ,then add yoghurt, ghee and yeast mixture.
• Knead well until it forms a smooth dough and coat it with little oil .
• Cover with damp tea-towel or cloth and keep aside to ferment for 2-3 hours.
• When the dough is doubled in size, knead it again and divide into around 8 equal portions.
• Flatten and put one teaspoon of the stuffing in the center,close the edges and roll into pear shape.
• Garnish with some more almonds, cashew nuts and raisins .
• Preheat oven to 450 degrees F and bake all the naans for 10 mins.
• Brush with butter and enjoy with vegetable curries or any kind of meat preparation.

Adapted from: http://www.indian-food-recipe.com