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
- 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
- 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.
