Name: Mawa stuffed Kashmiri Naan recipe by payal jain at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 4
Ingredients: 2 cups All purpose flour; 1/4 cup Curd; 1/2 Teaspoon Sugar; 1/2 cup warm milk; 2 tablespoon ghee; Salt; 1/4 teaspoon baking powder; For stuffing:; 1/4 cup unsweetend khoya/mawa grated; 2 tablespoon almond powder; 2 tablespoon cashew powder; 1 teaspoon powder sugar; Salt; 1/4 tsp Dry Ginger Powder; 1/4 teaspoon garam masala; tutti frutti for garnishing

Ingredients Serving: 4

2 cups All purpose flour
1/4 cup Curd
1/2 Teaspoon Sugar
1/2 cup warm milk
2 tablespoon ghee
Salt
1/4 teaspoon baking powder
For stuffing:
1/4 cup unsweetend khoya/mawa grated
2 tablespoon almond powder
2 tablespoon cashew powder
1 teaspoon powder sugar
Salt
1/4 tsp Dry Ginger Powder
1/4 teaspoon garam masala
tutti frutti for garnishing

Instructions

Sift flour, baking powder and salt together.
Take this in a bowl and make a dent in the middle.
Add curd, warm milk and sugar in the dent.
Using fingers bring together all ingredients and make a soft dough.
Apply oil on the dough, cover it and leave it for 3-4 hours.
For making stuffing, mix all stuffing ingredients in a bowl.
Stuffing is ready.
When you are ready to make naan apply oil in hands and knead gently.
Take lemon sized ball and roll out into small disk.
Place the stuffing and cover all the sides like kachori.
Roll out naan dust it as needed.
Sprinkle tutti fruti and just press it with rolling pin.
Apply water on another side.
Heat a cast iron skillet over high flame till it is very hot.
Place naan on to the skillet. Put water side naan over tawa.
Once naan start bubbling and dough start drying turn the tawa over flame keeping about 2 inch away from the flame.
Once browned remove and spread ghee.
Naan is ready. Apply ghee and serve.

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