Kabuli Naan
This type of naan is a type of bread that originated in Afghanistan and is popular in Middle Eastern and South Asian cuisine.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1 tbsp salt
- 1/2 cup warm water
- 1/2 cup milk
- 2 tbsp vegetable oil
- 1/2 cup chopped mixed nuts (such as almonds, pistachios, and cashews)
- 1/2 cup raisins
- 1/2 cup desiccated coconut
- 2 tbsp melted butter
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Add the warm water, milk, and vegetable oil to the dry ingredients and mix well.
- Knead the dough on a floured surface for 10-12 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours until it has doubled in size.
- Preheat the oven to 450°F (230°C).In a separate bowl, mix together the chopped nuts, raisins, and desiccated coconut.
- Divide the dough into 4 equal parts and shape them into balls.
- Flatten each ball of dough and spread a quarter of the nut mixture onto one half of each flattened dough circle.
- Fold the other half of the dough over the nut mixture and press the edges to seal it shut.
- Place the stuffed dough on a baking sheet and brush them with melted butter.
- Bake the Kabuli naan for 10-12 minutes until they are golden brown and fully cooked.
- Remove the naan from the oven and brush them with more melted butter before serving hot.